Good Cook Sweet Creations
Ever since we carved our Jack O Lantern for Halloween, pumpkins have been on my mind. Since it is still a bit too early for visions of Sugar Plum Fairies, visions of all the delicious pumpkin treats have been dancing through my head – pumpkin pie, pumpkin cake, muffins. And with Thanksgiving just weeks away, I decided to get busy baking some deliciously mosit, Pumpkin Gingerbread!!
With the help of several Good Cook tools, I was able to go pumpkin wild over the weekend, and made my absolute favorite pumpkin bread (see recipe below) along with some delicious pumpkin and chocolate chip muffins. And for those of you who love to cook with fresh pumpkin, you have got to get this Good Cook Sweet Creations Pumpkin Scoop! Available at Wal-Mart, this three-in-one tool is literally all you need to prepare your pumpkin. It has a large scoop with both a smooth edge and a serrated edge to make scooping and scraping much easier, and a knife for cutting that fits right up inside the handle! It also works great for squash and sweet potatoes!
As promised, below is a recipe a friend shared with me years ago for the most incredible Pumpkin Gingerbread. I really believe your family will love it as well! As is, this recipe will make 2 loaves of bread using 9 x 5 loaf pans.
Pumpkin Gingerbread Recipe
1 15 ounce can of pumpkin puree
2/3 cups of water
1 cup vegetable oil
3 cups of white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
Preheat over to 350°.
Lightly grease two 9 x 5 loaf pans with cooking spray.
In a large bowl, combine sugar, oil and eggs beating until smooth.
Then add water and mix well.
Add in pumpkin, ginger, cinnamon, clove and allspice stirring until well mixed.
In another bowl, combine flour, salt, baking powder and baking soda.
Add dry ingredients to pumpkin mixture and stir until just blended.
Pour into greased pans until each pan is about 1/2 to 3/4 full.
Place in over for 30 to 40 minutes, or until inserted toothpick comes out clean.
- 1 15 ounce can of pumpkin puree
- 2/3 cups of water
- 1 cup vegetable oil
- 4 eggs
- 3 cups of white sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- Preheat over to 350°.
- Lightly grease two 9 x 5 loaf pans with cooking spray.
- In a large bowl, combine sugar, oil and eggs beating until smooth.
- Then add water and mix well.
- Add in pumpkin, ginger, cinnamon, clove and allspice stirring until well mixed.
- In another bowl, combine flour, salt, baking powder and baking soda.
- Add dry ingredients to pumpkin mixture and stir until just blended.
- Pour into greased pans until each pan is about 1/2 to 3/4 full.
- Place in over for 30 to 40 minutes, or until inserted toothpick comes out clean.
Serving Size:1 slice
Amount Per Serving: Calories: 788Total Fat: 30gSaturated Fat: 3gTrans Fat: 1gUnsaturated Fat: 26gCholesterol: 93mgSodium: 784mgCarbohydrates: 122gFiber: 3gSugar: 77gProtein: 9g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.