- Gourmet Kosher Cooking - http://www.gourmetkoshercooking.com -
Posted By nodesigns On September 23, 2012 @ 2:00 am In Rosh Hashana,Weekly Recipes | No Comments
3 cups sugar
1 cup canola oil
2/3 cup water
1 (15-ounce) can pumpkin purée
2 teaspoons ground ginger
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon cloves
3-1/2 cups flour
2 teaspoons baking soda
½ teaspoon baking powder
Preheat over to 350 degrees. Grease a 9 to 10-cup Bundt pan.
In a large mixing bowl, beat together sugar oil and eggs until smooth. Add water, pumpkin, ginger, allspice, cinnamon and cloves. Beat on low speed until combined.
Add dry ingredients until just mixed. Pour into prepared pan. Bake for 50 to 60 minutes – or until tester inserted in center comes out with moist crumbs. Let cool in pan 10 minutes before removing to wire rack to finish cooling.
If desired, frost with tofutti cream cheese icing .
Article printed from Gourmet Kosher Cooking: http://www.gourmetkoshercooking.com
URL to article: http://www.gourmetkoshercooking.com/2012/09/pumpkin-gingerbread/
URLs in this post:
 tofutti cream cheese icing: http://www.gourmetkoshercooking.com/2009/09/spice-cake-with-tofutti-cream-cheese-icing/
Copyright © 2009 Gourmet Kosher Cooking. All rights reserved.