Pumpkin Gingerbread

I’m so fortunate…..I have 3 wonderful sisters-in-law.  On the Anderson side, Troy’s sister Tracy is a foodie like me and Troy’s brother Todd is married to Kari who is an amazing cook!  On my side, my brother’s wife, Sue is both foodie and awesome cook!  Family gatherings on both sides are always loaded with DELICIOUS food!!!!

Sue gave me this recipe for Pumpkin Gingerbread years ago and I’m sure I've made hundreds of loaves.  My kids love it, I love it, it freezes well and since it has the word pumpkin in it you feel like it’s not that bad for you.  

  

You probably have most of the ingredients for this recipe in your cupboard already.  Heck, make a double batch and give one to a friend or neighbor! 

Pumpkin Gingerbread

Recipe from Sue Kloos

• 3 c. sugar
• 1 c. vegetable oil
• 4 eggs
• 2/3 c. water
• 1 16oz. can pumpkin
• 2 tsp. ground ginger
• 1 tsp. allspice
• 1 tsp. cinnamon
• 1 tsp. cloves
• 1 tsp. nutmeg
• 3 ½ c. flour
• 2 tsp. baking soda
• 1 ½ tsp. salt
• ½ tsp. baking powder

Mix sugar, oil and eggs together; add water, pumpkin and spices.  Mix in dry ingredients.  Pour into 2 large greased loaf pans.  Bake @350° for 1 hour. 

Enjoy!

~Julie