Ginger Snappy Pumpkin Bread

• 15 ounces pumpkin puree
• 2 cups brown sugar
• 1 cup butter, melted
• 4 eggs, beaten
• 12 cup apple juice
• 13 cup evaporated milk
• 3 cups flour
• 12 cup ground ginger snaps
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ginger
• 1 teaspoon nutmeg
• 12 teaspoon clove

1. Preheat oven to 350F.
2. Cream pumpkin and sugar.
3. Add butter and eggs; mix thoroughly.
4. Add juice and milk; mix thoroughly.
5. In seperate bowl, sift together all dry ingredients.
6. Add dry to wet in thirds, mixing thoroughly each time.
7. Batter will be very thick.
8. Fill muffin cups 1/2 way.
9. These puppies rise like crazy.
10. Bake 20 minutes; remove from oven and allow to rest for at least 5 mins, then tip out of pan to cool on cooling rack for another 5 minutes.

pumpkin puree, brown sugar, butter, eggs, apple juice, milk, flour, ground ginger snaps, baking soda, baking powder, salt, ginger, nutmeg, clove

Taken from www.food.com/recipe/ginger-snappy-pumpkin-bread-75752 (may not work)