The Bread of the Month is a virtual bread-baking party hosted by Phyl at Of Cabbages & King Cakes. The party started on October 1st and ends on October 31st. You have a whole month to bake. That gives you plenty of time to join in the fun. Click here to learn more about the Artisan Bread Bakers.
Here is some of the Fall bounty I got this weekend when I went to Jaemor Farms. I now have pumpkins and apples all over the place. They go really well with the pumpkin gingerbread.
You might enjoy some of these other Pumpkin Bread Recipes.
Pumpkin Gingerbread
Makes: 2 large loaves
Ingredients:
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 2/3 cup water
- 1 (15 ounce) can pumpkin puree (I used 2 cups of pumpkin puree that I roasted last Fall)
- 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:
Make sure you have all of your ingredients in place (mis en place).Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 x 5-inch loaf pans.
In a large mixing bowl, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended.
Stir in pumpkin, ginger, allspice and cinnamon.
In a 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. Remove the pans from the oven and let the loaves cool in the pan for 10 minutes. Then place them on a cooling rack to finish cooling before slicing or serving.
Once the loaves have cooled a bit, you can slice the bread and eat it. That's the best part! Enjoy!
Thanks for visiting The Bread Experience blog. We hope you'll join us next time!
Happy Baking!
Cathy
Here are some additional Fall bread recipes and resources:
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