Pumpkin Spice Gingerbread

I love pumpkin and gingerbread! This is the best of both worlds, and not too overwhelming with either flavor. The apple cider gives it an extra kick of fall flavor.

Pumpkin Spice Gingerbread

3 c. sugar (can use combination of brown and white sugars)

1 c. vegetable oil

4 eggs

2/3 c. apple cider or water

15 oz. can pumpkin puree

2 tsp. ground ginger

2 tsp. ground cinnamon

1 tsp. allspice

3-½ c. flour

2 tsp. baking soda

½ tsp. baking powder

Combine sugar, oil, eggs and cider or water in large mixing bowl and beat until smooth. Blend in pumpkin and spices. In a separate bowl, lightly combine the flour, soda and baking powder. Add the dry mix to the pumpkin mixture a little at a time, just until moistened. Divide batter and pour into two lightly greased 9”x5” loaf pans. Sprinkle a little bit of raw sugar or brown sugar on top and bake at 350° for about an hour, until a toothpick comes out clean. Let sit in pan until slightly cool, then pop out and finish cooling on a rack. The flavors meld together even more if you can leave it overnight!