While we were making our Thanksgiving Mashed Potatoes, we had some extra time on our hands, since the potatoes like to take their time to boil. We also had some extra pumpkin on our hands after making Penelope's favorite pumpkin pie. So we decided to take all these things we had in our hands and turn them into pumpkin bread! We found a wonderful recipe for Pumpkin Gingerbread on AllRecipes.com.
3 c. sugar
1 c. vegetable oil
2/3 c water
1 (15 oz) can pumpkin puree
2 tsp ginger
1 tsp allspice
1 tsp cinnamon
1 tsp ground cloves
3 1/2 c flour
2 tsp baking soda
1 1/2 tsp salt
1/2 tsp baking powder
1. prep: preheat oven to 350. grease two 9x5 loaf pans.
Cal's tip: Count your eggs, sugar and pigs to make sure you have enough before starting.
2. combine sugar, oil, and eggs. beat until smooth.
Cal's tip: This will not look appetizing. Just trust us.
3. add water and beat until well blended
4. stir in pumpkin, ginger, allspice, cinnamon and cloves. The spices are the most important part of this recipe, and should be treated with respect.
5. in a seperate bowl, combine flour, baking powder and soda, and salt. Add dry ingredients to pumpkin mixture and blend until just combined. Divide batter between pans.
Cal's tip: At this point, it will be extremely difficult to resist the smell of this batter. Make sure to restrain your pigs.
7. Bake until a toothpick comes out clean, about an hour.
Cal's tip: Once your loaves are secured in the oven, you can release your pigs and enjoy licking the bowl together.
ta-da! its pumpkin bread!
We have been eating this loaf for our breakfast for 3 days now and it is still just as delicious as the first day. We highly recommend using your extra time and pumpkins to make this bread.