Happy Thursday everybody! So excited because we are this close to it being Halloween, and I don’t know if I have ever emphasized how much I loooove Halloween.
A holiday centered around costumes, spooky stuff and candy is sooo awesome, and bonus! pumpkin everything is perfectly acceptable this time of year…which honestly sounds like the perfect intro to today’s recipe.
This recipe is courtesy of one of my awesome co-workers who is herself quite the baker–honestly waaay better than me–and she mentioned this pumpkin gingerbread and I told her I had to have it to make for my cheat day, thanks so much for it! Ok, so honestly these loaf pans are baked for so long I was seriously nervous they were going to burn on top, but I stuck it out and these came out pure perfection y’all.
This cake needs nothing, no glaze, no icing, butter,nothing, it is so superbly moist all by itself I could not stop eating it. The thing is, this pumpkin gingerbread doesn’t really taste like pumpkinbread or gingerbread, just like a perfectly moist spiced cake you will not be able to quit eating. I brought in one of the loaves to the office and it was gone before lunch, obviously it was hit 🙂 Have a wonderful day guys, and please run out and make this as soon as possible.
eggs, sugar, oil, water…
pumpkin…
all of the spices…
mix, mix, mix…
flour, baking soda and baking powder…
mix, mix, mix…
into your pans…
bake, bake, bake (this smells amazing baking y’all)…
and enjoy!!!
- 3 Cups of Sugar.
- 1 Cup of Vegetable Oil.
- 4 Eggs.
- 2/3 Cup of Water.
- 1 (15 Ounce) Can of Pumpkin Puree.
- 2 Teaspoons of Ground Ginger.
- 1 Teaspoon of Ground Cinnamon.
- 1/2 Teaspoon of Ground Cloves.
- 3 1/2 Cups of All-Purpose Flour.
- 2 Teaspoons Of Baking Soda.
- 1 1/2 Teaspoons of Salt.
- 1/2 Teaspoon of Baking Powder.
- 2-9x5 Inch Loaf Pans.
- Preheat your oven to 350 degrees F.
- With a handheld or stand mixer with paddle attachment mix all of your ingredients together until well combined.
- Very liberally spray your pans with baker's spray and evenly fill both of your pans (there is enough batter that both pans should be almost completely full) and bake uncovered for 60 minutes or until a toothpick comes out clean.
- Let cool and remove from your pans (I flipped mine upside down and because I had sprayed them so well they came out with no problem).
I’m making this as we speak! I have a whole wheat flour equivalent that is gluten free and I was wondering if I added more water would that be ok as it is recommended to add more liquid to compensate for the whole wheat.
What do you think?
Oh wonderful!! Yes I think if the directions say to add some more water then you should definitely do that 🙂 hope you love this as much I do!