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Pumpkin Gingerbread Recipe

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This recipe for Pumpkin Gingerbread, by , is from A Recipe Collection from The Friends of Vision Literacy, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathleen Campbell
Added: Sunday, August 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 cups sugar
1 cup vegetable oil (can substitute 1/2 c. applesauce for 1/2 of the oil)
4 eggs
2/3 cup water
16 ounces canned pumpkin
2 teaspoons ground ginger
1 teaspoon each ground cinnamon, nutmeg, cloves and allspice
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder

Directions:
Directions:
Preheat oven to 350 degrees. In a large bowl, mix together sugar, oil and eggs; add water. Beat in pumpkin and spices. In a medium bowl, sift together flour, baking soda, salt and baking powder; add to pumpkin mixture and stir until just blended. Pour into two greased 5 by 9 inch loaf pans. Bake for 1 hour or until bread tests done.

Personal Notes:
Personal Notes:
This bread is quick and delicious!

 

 

 

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