Monday, September 19, 2011

{recipe} pumpkin gingerbread.

i never thought i would ever see the day when i would say this but... it is nice to be back at work and into my normal routine this week. traveling was exhausting, and my five day weekend was great, productive and relaxing but left something to be desired.  while matt was in AC (atlantic city for all you non east coast people) for a bachelor party, i couldn't allow myself to literally just lay on the couch and watch dvr (though i think it was well deserved). so i did what any sane person does, painted the hallway. but enough on that for today, details and pictures to come later this week. i will say though it came out fantastic and has me relooking at every wall in our place...

on to more important yesterday when i was strolling through the grocery store there was no shortage of pumpkins, apples and all things fall, it got me dreaming of chili, warm spices and fresh baked breads. and don't get me started on michael's they even have christmas decorations out! (which is 95 days away, but who is keeping track...) so in the spirit of fall, i wanted to share with you one of my favorite go to bread recipes, pumpkin gingerbread, it is the perfect combination of everything fall all baked into one bread. i could eat a whole loaf in a few hours if you let me. enjoy!

Pumpkin Gingerbread.

2-9x5 in loaves

3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.

3. In 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.  

4. Bake in preheated oven until toothpick comes out clean, about 1 hour.

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