Ingredients
-
1
-
3
-
4
-
3 1/3
-
2
-
1/2
-
1 1/2
-
1
-
1
-
4
-
1/2
-
2/3
-
2
-
1
-
Directions
Pumpkin – Gingerbread Loaf,This bread just screams Fall.Interesting flavor combination. There are quite a few ingredients but please don’t be intimidated. All the spices are what make it so great.,I made this a long time ago Im pretty sure used butter I dont usually have margerine in the house. Has anyone made it with butter and which size loaf pans are recommended,This is delicious bread. I made it just as written, except that I made 2/3 of the recipe. It made enough to fill one loaf pan and two Pyrex custard cups. I served it with a cream cheese/powdered sugar glaze, which was yummy, but it is also good plain. Next time I plan on trying it with pecans and golden raisins.
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Steps
|
1
Done
|
Cream Together Margarine, Sugar, and Eggs. |
|
2
Done
|
Combine All Dry Ingredients and Add to Creamed Mixture Alternately With Water and Pumpkin. |
|
3
Done
|
Beat Well. |
|
4
Done
|
Pour Into 3 Well Greased Loaf Pans. |
|
5
Done
|
Bake at 350 Degrees For 55-60 Minute or Until Toothpick Comes Out Clean. |
