Pumpkin Gingerbread

It is lovely outside today – our first cool front made porch time even more special this morning. It also inspired a baking spree. This breakfast bread has all the fragrance and flavor that shout “Fall has arrived! Time for pumpkins and gingerbread.”

                                                   Pumpkin Gingerbread

                                      3 cups sugar

                                      1 cup vegetable oil

                                      4 eggs

                                     2/3 cup water

                                    16 ounces canned pumpkin

                                      2 teaspoons ground ginger

                                     1 teaspoon each cinnamon, nutmeg, cloves, and allspice

                                     31/2 cups flour

                                     2 teaspoons baking soda

                                     11/2 teaspoons salt

                                     1/2 teaspoon baking powder

Preheat oven to 350 degrees.  In a large bowl, mix sugar, oil, and eggs; add water. Beat in pumpkin and spices.  Add flour, baking soda, salt, and baking powder and stir until blended.  Pour into 2 greased 5 inch by 9 inch baking pans.  Bake for 1 hour or until bread tests done.

This recipe is another from the book Breakfast in Bed by Carol Frieberg.  It was in the past a featured breakfast dish from a B&B in Ferndale, California, appropriately named The Gingerbread Mansion.  Apparently the inn is now bank owned and is for sale!  A wonderful description of the property:  www.gingerbreadmansionbedandbreakfastforsale.com/

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