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Oct 6, 2009


2 cups sugar
1/2 cup butter
3 large eggs
1 1/2 cups cooked, pureed pumpkin
1/2 cup water
2 1/2 cups sifted flour
1/2 tsp. baking powder
1/2 tbsp. baking soda (scant)
1/4 tsp. cloves
1/4 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 cup chopped nuts
1/2 cup chopped raisins (optional)

Preheat oven to 350°F.
Cream together sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition.

Squeeze excess moisture from pumpkin (if using fresh or frozen). Stir in pumpkin and water and mix well.

Whisk together dry ingredients and gently fold them into the liquid ingredients. Mix only until dry ingredients are moistened. Stir in nuts and raisins.

Pour into a large loaf or Bundt pan that has been well greased with shortening. Bake for about 1 hour or until a cake tester inserted in center comes out clean.

Cooks Note: Recipe may be easily doubled and baked in 3 large loaf pans. Pumpkin Gingerbread freezes well for 3-4 months if tightly wrapped.