Pumpkin Gingerbread

• 4 whole Eggs
• 3 cups Sugar
• 1 cup Vegetable Oil
• 2/3 cups Water
• 1 can Pumpkin Puree (15 Oz. Can)
• 3-1/2 cups Flour
• 2 teaspoons Baking Soda
• 1-1/2 teaspoon Salt
• 1/2 teaspoons Baking Powder
• 2 teaspoons Ground Ginger
• 1 teaspoon Ground Allspice
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Ground Cloves
• 2 Tablespoons Turbinado Sugar Or Raw Sugar

1. In a large mixing bowl, combine eggs, sugar and oil beat until smooth. Add water and pumpkin and mix until blended.
2. In a medium-sized bowl, combine flour, soda, salt, baking powder, and spices. Slowly add dry ingredients to the pumpkin mixture until all ingredients are mixed. Divide batter and spoon into two buttered loaf pans. Sprinkle tops of bread with turbinado sugar.
3. Bake at 350 degrees for 45 minutes.

eggs, sugar, vegetable oil, water, pumpkin puree, flour, baking soda, salt, baking powder, ground ginger, ground allspice, ground cinnamon, ground cloves, turbinado sugar

Taken from tastykitchen.com/recipes/breads/pumpkin-gingerbread/ (may not work)