Ginger Spice Pumpkin Bread

This is a really simple Fall treat. It tastes more like a ginger bread, but the pumpkin gives it an amazing texture. I actually made the one in the photo with King Arthur gluten free AP flour.

Wet:

1 c. vegetable oil

4 eggs

1/4 c. molasses

15 oz. canned pumpkin puree

1 T. finely grated fresh ginger, a Japanese ginger grater works best

1 T. vanilla extract

1/2 c. water

Combine all ingredients.

Dry:

3 1/2 c. AP flour

2 t. baking soda

1 t. cinnamon

1/2 t. nutmeg

1/2 t. allspice

1 t. salt

2 1/4 c. sugar

Combine all dry ingredients and mix smooth.

Vigorously fold the wet and dry together with a rubber spatula. Divide the batter into two buttered loaf pans.

Bake at 350 degrees for one hour or until a toothpick comes out clean.

Cool for 30 minutes, then invert out of pans.

This bread tastes even better the next day.