Pumpkin Ginger Bread

Jackie H.
Silver Post Medal for All Time! 355 Posts

Pumpkin Ginger Bread I love this time of year. It got so very cold this weekend that I had to turn on my heat... reluctantly! I also turned on the oven and started baking. I thought about making something with pumpkin, but wanted something a bit different. I went looking through all my own recipes and found all my different pumpkin breads, cakes, and muffins. I started making my pumpkin bread recipe and came across a version that has ginger in it. I love ginger in anything, so here we go.

Ingredients:

3 cups sugar
1 cup (2 sticks) butter, melted
4 eggs
1 tsp vanilla
2/3 cup water
1 can (15 oz) solid pumpkin
2 tsp ground ginger
1 tsp allspice
1 tsp (heaping) cinnamon
1 tsp cloves
3 1/2 cup all purpose flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup plump raisins
Icing
2 cups confectioner's sugar
2 Tbsp melted butter
1 tsp vanilla
1/4 cup milk (I use vanilla flavored coffee creamer)

Steps:

Preheat oven 350 degrees F.
In a mixing bowl, add sugar, butter, eggs, vanilla, and water. Mix on high until creamy and smooth using an electric mixer. Then stir in the pumpkin. Using the mixer add all the spices and mix well.

In another bowl add flour, baking soda, baking powder and salt. Add to wet ingredients. Add raisins and mix well.

Pour batter into 2 large greased and floured loaf pans.

Bake for 1 hour or until toothpick or tester comes out dry.

Turn bread over onto a cooling rack.
To make icing, add all ingredients. Mix well in a bowl. If you want it thinner, add more milk. If you want it thicker, add more sugar.
Frost when bread is cooled.

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