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Pumpkin Gingerbread Recipe

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This recipe for Pumpkin Gingerbread, by , is from From Generation to Generation , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Linda Gines
Category:
Category:
Ingredients:  
Ingredients:  
3 cups sugar
1/2 cup vegetable oil
1/2 cup applesauce
4 eggs
2/3 cups water
1 15 oz. can pumpkin purée
2 tsp ground ginger
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground cloves
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt ( I use less)
1/2 tsp baking powder
Directions:
Directions:
Preheat oven to 350º. Lightly grease two 9x5 loaf pans or use as muffins

In a large mixing bowl combine sugar, oil, and eggs; beat until smooth. Add water and beat until week blended. Stir in pumpkin, ginger, allspice,cinnamon, and clove.

In a medium bowl, combine flour, soda, salt and baking powder.

Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans or put in muffin pan

Bake in preheated oven until toothpick comes out clean. About 1 hour or less for cupcakes
Preparation Time:
Preparation Time:
15 min prep 45 - 60 min bake

 

 

 

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