This is a dense, moist loaf that is a great way to use up that extra pumpkin puree when you are tired of pumpkin pie. We love it for breakfast, and my daughter likes to take a slice in her lunch. It makes two loaves. Hope you enjoy!

Ingredients

cups pumpkin puree↗2 cups
2
cups white sugar↗2 cups
2
cup oil1 cup
1
eggs↗4
4
cups flour↗2 cups
2
teaspoons baking powder↗2 teaspoons
2
teaspoons baking soda↗2 teaspoons
2
teaspoons cinnamon↗2 teaspoons
2
teaspoon ginger↗1⁄4 teaspoon
1⁄4
Optional
cups raisins↗2 cups
2

Step-by-step instructions

1
Preheat oven to 350 degrees and grease 2 loaf pans.
2
Mix together well the pumpkin, sugar, oil and eggs.
3
Add flour, baking powder, baking soda, cinnamon, ginger and raisins, and mix well.
4
Pour into loaf pans and bake for 60-65 minutes or until inserted knife comes out clean.

Source: food.com

Original recipe ↗

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