Moist and tender pumpkin gingerbread loaf packed with pumpkin puree, ground ginger, allspice, cinnamon, and cloves.

Scale

3 cups sugar

1 cup vegetable oil

4 eggs

⅔ cup water

1 (15 ounce) can pumpkin puree

2 teaspoons ground ginger

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1 teaspoon ground cloves

3 ½ cups all-purpose flour

2 teaspoons baking soda

1 ½ teaspoons salt

½ teaspoon baking powder

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1. Preheat oven to 350°F (175°C) and grease two 8×4-inch or 9×5-inch loaf pans.

2. Whisk sugar, vegetable oil, eggs, water, and canned pumpkin puree together in a large bowl.

3. Whisk flour, ground ginger, allspice, cinnamon, cloves, baking soda, salt, and baking powder in a separate bowl.

4. Gently fold dry ingredients into wet pumpkin mixture just until combined.

5. Divide batter evenly between the two prepared loaf pans.

6. Bake for 55 to 65 minutes until a toothpick comes out clean; cool on a wire rack before slicing.

Recipe yields 2 loaves. Tent with foil if browning too quickly during baking.