Pumpkin Gingerbread

Call me a late bloomer, but I have no idea how I missed the fall pumpkin craze. Fall is one of my favorite months because of all the pumpkin flavors. But it's better late than never, right?

So I made up for my lack of pumpkin infused foods, I made one full loaf, and 8 mini loaves. The mini ones were my favorite, they are super cute!

This, to me, feels as if I am eating pumpkin bread mixed with gingerbread cookies. So if there's anyone out there that wants to fuse together the best holiday treats into one, I would definitely recommend making this.

What you'll need:

-2 cups white sugar
-1 cup brown sugar
-1 cup vegetable oil
-4 eggs
-2/3 cup water
-1 3/4 cup pumpkin puree
-2 teaspoons ground ginger
-1 teaspoon ground allspice
-1 teaspoon ground cinnamon
-1 teaspoon ground cloves
-2 cups all-purpose flour
-1 1/2 cups whole wheat flour
-2 teaspoons baking soda
-1 1/2 teaspoons salt
-1/2 teaspoon baking powder


Directions:

    1.   Preheat the oven to 325˚F. Lightly spray two loaf pans. 
    2.   In a large bowl, combine the sugars, oil and eggs. Beat the mixture until smooth. Mix in the water and pumpkin until fully incorporated.
    3.   In a medium bowl, combine the flours, 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.
    4.   Pour the batter into pans, and bake for 1 hour, or until a toothpick inserted comes out clean.


You might also like:
 Maple Oatmeal Banana Bread
 Ginger Muffins
Apple Pumpkin Muffins