My seasonal allergies indicate that autumn is here

And that means pumpkin goodness. Pies, cookies, ice cream, breads and photos of pumpkin-painted body parts.

Here's a recipe for a tasty treat that Paddy and I made this weekend:

Pumpkin Gingerbread
3 cups sugar
1/2 cup unsweetened applesauce
1/2 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
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

Preheat oven to 350 degrees F. Lightly grease two 9x5 inch loaf pans. (You can also use mini loaf pans or well-greased muffin tins, decreasing the baking time, obviously)

In a large mixing, combine sugar, oil, applesauce and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon and cloves.

In 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.



The original, un-Mandafied recipe can be found here.