Categories: breakfast, dessert
Ingredients
- 1 1/2 cups sugar
- 1 1/2 cups brown 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
Directions
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans.
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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.
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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.
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Bake in preheated oven until toothpick comes out clean, about 1 hour.