Pumpkin Gingerbread

Will there ever be a lack of yummy pumpkin recipes? I hope not. Each year, I seem to find new ones to try and I am never disappointed. Especially not with this delicious bread - pumpkin with lots of fragrant spices, including abundant ginger, makes for a wonderful (and easy!) quick bread that is a special breakfast treat (or anytime of day treat).

In a large mixing bowl, combine the sugar, eggs, and yogurt

and beat until smooth. Add the water and mix well. Add the pumpkin, ginger, cinnamon,

allspice,

nutmeg

and cloves and beat well. Add the flour, baking soda, baking powder and salt, and mix just until all ingredients are incorporated. Transfer batter to two greased loaf pans.

Bake for about an hour or until a toothpick inserted near the center of the bread comes out clean.

Cool in the pan on a wire rack for about a half hour, then remove from the pan and allow to cool completely.

One year ago: Crockpot Chicken Marsala
Two years ago: Cranapana Bread
Three years ago: Garlic-Herb Orzo Pilaf
Four years ago: Blueberry Pecan Cake

Get more great ideas at Hearth and Soul, Cast Party, What's Cooking, Wednesday Extravaganza, What's Cooking #2, What I Whipped Up, Full Plate Thursday, Showcase your Talent, Foodie Friday, Friday Flash, Food on Friday, TGIF, Friday Food Frenzy, Foodie Friday (#2), Fall into the Holidays.

Pumpkin Gingerbread

3 cups sugar
1 cup plain yogurt
4 eggs
2/3 cup water
1-15 oz. can pumpkin puree
3 tsp. ground ginger
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. ground cloves
3 1/2 cups flour
2 tsp. baking soda
1 1/2 tsp. salt
1/2 teaspoon baking powder

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

In a medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are incorporated. Divide batter between 2 greased 9x5 loaf pans.

Bake at 350 until toothpick comes out clean, about 1 hour. Cool in the pan on a wire rack for half hour, then remove from the pans to cool completely. Makes 2 loaves, 12 servings each.

Recipe Source: Adapted from stockpiling moms