Thursday, October 28, 2010

It's been awhile... Pumpkin Gingerbread

Good morning, afternoon and evening to everyone! 
 I'm back and oh how I have missed you!  Life is crazy sometimes and you just need to take a break, but I am here and ready for new recipes, AND, I will be adding some fun family crafts, home projects and much much more.... 
so, get READY, SET, GO!

Fall is my FAVORITE season, well I just lied.... Winter is, but we can pretend it's fall for the purpose of ALL the wonderful harvest recipes there are. 
There is so much to bake, cook and do in the fall and one of my favorite ingredients is PUMPKIN! 
I LOVE pumpkin in just about everything!  Drinks, breads, soups, pies, and YES, even candy! (Have you tried the Pumpkin Spice Hershey Kisses?!  TOO DIE FOR!)

Anywho, this week is going to be all about FALL and PUMPKINS!  I want to share with you one of my favorite pumpkin recipes!
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
Cream cheese Frosting (recipe here or you can use store bought)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans or you can do one medium size bundt pan.  It makes is so pretty and almost looks like a pumpkin!
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.

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.  Bake in preheated oven until toothpick comes out clean, about 1 hour.  Let cool and drizzle with Cream Cheese Frosting.
(recipe from here and picture from here.)

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