Pumpkin Gingerbread

3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15-oz) can DLM Organic Pumpkin
2 tsp ground ginger
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 tsp allspice
3½ cups flour
2 tsp baking soda
1/2 tsp baking powder
1½ tsp salt

Preheat oven to 350°F.

In a large bowl, mix sugar, oil, eggs, and water. Beat in the pumpkin and spices. Set aside.

In another bowl, sift the flour, baking soda and powder, and salt. Add the dry ingredients to the wet ingredients and stir until just mixed.

Pour into 2 greased or parchment-lined 5x9-inch loaf pans. Bake for 1 hour or until bread tests done.

Freezes beautifully.

Allergy Warning: Contains EggsContains Wheat

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