Cathy's Pumpkin Ginger Bread
- 2 1/2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- grated zest of 1 lemon
- 2 1/2 cups fresh-cooked pureed pumpkin
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon gloves
- 1/2 cup chopped candied ginger
- 1 1/2 cup walnut, dried cranberries, or raisins (optional)
Preheat the oven to 350 degrees and grease two 8 ½-inch loaf pans.
Mix the sugar and oil in the bowl of a standing mixer, using the paddle. Beat in the eggs one at a time, then add the lemon zest and pumpkin. Stir to combine thoroughly.
Add the flour, salt, baking soda, nutmeg, cinnamon, ground ginger, and cloves and beat on low speed until well mixed. Add the candied ginger and the walnuts, cranberries, and or/raisins.
Gradually add the dry ingredients to the pumpkin mixture, blending thoroughly. Pour the batter into the loaf pans and bake for about 70 minutes. Allow the breads to cool on a rack before removing them from their pans.
The New American Cooking, Joan Nathan, 2005