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Pumpkin Gingerbread
2 eggs
2 cups pumpkin puree (15 oz can)
1 cup brown sugar
1/2 cup molasses
1/4 cup butter, melted
1/4 cup vegetable oil
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
5 teaspoons ginger
2 teaspoons cinnamon
3 cups flour
2 tablespoons chopped candied ginger
Blend eggs, pumpkin, sugar, molasses, butter and oil. Add baking
powder, salt, soda, ginger, cinnamon and flour. Stir in candied
ginger.
Bake at 350 for one hour and 15 minutes in greased 5"x9" loaf pan.
Tastes even better if you wrap it once cool and let it sit overnight.
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Gingerbread 21