Pumpkin Gingerbread
Easy Pumpkin Gingerbread recipe. Made with all of your favourite fall spices, this breakfast idea is also a great grab and go snack.
Servings: 10 slices
Ingredients
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/3 cup water
- 1 cup pumpkin puree
- 1 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 3/4 cup all-purpose flour
- 1 tsp baking soda
- 3/4 tsp salt
- 1/4 tsp baking powder
Instructions
- Preheat the oven to 325˚F. Lightly spray a loaf pan and set aside.
- In a large bowl, combine the sugars, oil and eggs. Beat the mixture until smooth. Mix in the water and pumpkin until fully incorporated.
- In a medium bowl, combine the flour, ginger, allspice, cinnamon, cloves, baking soda, salt and baking powder until fully mixed. Add the flour mixture to the wet ingredients, slowly mixing until fully incorporated.
- Pour the batter into pan, and bake for 1 hour, or until a toothpick inserted comes out clean.
Notes
- Store banana bread at room temperature for 2 days or in the fridge for 7 days.