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Pumpkin Ginger bread
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| Ingredients 24 servings | |
| 3 cups | sugar |
| 1 cup | veg oil |
| 4 | eggs |
| 2/3 cup | water |
| 15 ounce can | pumpkin puree |
| 2 tsp | ground ginger |
| 1 tsp | ground allspice |
| 1 tsp | ground cinnamon |
| 1 tsp | ground cloves |
| 31/2 cups | all purpose flour |
| 2 tsp | baking soda |
| 11/2 tsp | salt |
| 1/2 tsp | baking powder |
Directions
1. Preheat oven 175 C. Light grease two 9 by 5 inch loaf pans
2. In a 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
3. In a medium bowl, combine flour, soda, salt and baking powder. Add the dry ingredients to the pumpkin mixture and mix well. Divide batter evenly into prepared pans.
4. Back 1 hour.
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