This gingerbread loaf is ideal for autumn and winter. It is sweet but can be served with an entree (like cornbread).
Makes two loaves
1 1/2 cups sugar
1 1/2 cups packed light brown sugar
1 cup canola oil
4 eggs at room temperature
2/3 cup water
1 (15 ounce) can pumpkin
2 tablespoons fresh grated ginger
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon cardamom
1 1/2 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1/2 cup chopped crystallized ginger
- Preheat oven to 350 F (180 C). Grease or grease and flour two 9x5 loaf pans. Always line the loaf pan with a piece of parchment or wax paper to make it easy to remove the loaf when cooled.
- In a large bowl mix sugars, oil and eggs until well combined. Add water, pumpkin and fresh ginger and mix again.
- In a separate bowl mix flour, baking soda, baking powder, salt, all spices and crystallized ginger. Add the dry ingredients to the wet ingredients until just mixed.
- Pour batter into the loaf pans and bake for 60 minutes or until a cake tester comes out clean.
These loaves can be stored in an airtight container for a week or in the freezer for six months.