Preheat the oven to 350 F. Grease or grease and flour two 9"x5” 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.
Serving
Suggestions
These loaves can be stored in an airtight container for a week or in the freezer for six months.
Originally Submitted
11/17/2008
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You can add this Spicy Pumpkin Gingerbread recipe to your own private DesktopCookbook.
