Rustic Whole Wheat Pumpkin Gingerbread

Embrace the warm flavors of autumn with this delightful rustic whole wheat pumpkin gingerbread. A perfect blend of spices and pumpkin puree, this moist and fragrant bread will fill your home with a cozy aroma that beckons you to indulge in a slice with a cup of tea by the fire.

Ingredients

Ingredients
2	cups brown sugar
3	⁄4 cup white sugar
1	cup canola oil
4	eggs
2	⁄3 cup pumpkin puree
2	teaspoons ground ginger
1	teaspoon ground allspice
1	teaspoon ground cinnamon
1	teaspoon ground nutmeg
3 1⁄2	cups whole wheat flour
2	teaspoons baking soda
1⁄2	teaspoon salt
1⁄2	teaspoon baking powder

Instructions

• Preparation

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
  2. In a large mixing bowl, combine brown sugar, white sugar, canola oil, and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin puree, ground ginger, ground allspice, ground cinnamon, and ground nutmeg.
  3. In a medium bowl, combine whole wheat flour, baking soda, salt, and baking powder. Add the dry ingredients to the pumpkin mixture and blend just until all ingredients are mixed. Divide the batter between the prepared pans.
  4. Bake in the preheated oven until a toothpick comes out clean, about 1 hour.

Aug 18, 2024