Spicy Pumpkin Gingerbread
Ingredients
- 1 1/2 cups packed brown sugar ⓘ
- 1 1/2 cups white sugar ⓘ
- 1 cup canola oil ⓘ
- 4 eggs ⓘ
- 2/3 cup water ⓘ
- 1 (15 ounce) can pumpkin puree ⓘ
- 5 teaspoons ground ginger ⓘ
- 3 teaspoons ground cinnamon ⓘ
- 2 teaspoons ground allspice
- 2 teaspoons ground nutmeg ⓘ
- 2 teaspoons ground cloves ⓘ
- 3 1/2 cups all-purpose flour ⓘ
- 2 teaspoons baking soda ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1 1/2 teaspoons salt ⓘ
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
- In medium bowl, combine flour, baking soda, baking powder and salt; set aside.
- In a large mixing bowl, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, cinnamon, allspice, nutmeg and cloves.
- Add flour mixture to pumpkin mixture, stir until blended. Pour into prepared pans.
- Bake in preheated oven for about 1 hour, or until a toothpick comes out clean.
Nutrition & Diet Analysis (per serving)
1031
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).