Tastefully Tuesday: Pumpkin Gingerbread!

 PUMPKIN GINGERBREAD

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

Preheat oven to 350º F (175º C). Lightly grease two 9x5 inch loaf pans.

In a large mixing bowl, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.  In medium bowl, combine flour, baking soda, salt, and baking powder.  Add dryingredients to pumpkin mixture and blend just until all ingredients are mixed.

Divide batter between prepared pans.  Bake in preheated oven until toothpick comes out clean, about 1 hour.