Pumpkin Ginger Bread

This bread will fill your house with heavenly scents, and although it makes two loaves, you may want to buy extra ingredients anyways because the first batch will be gone before you know it.

My husband actually took our second loaf to work with him and a few of the guys he works with asked if I would be willing to make another batch for them.

• 2 Eggs
• 3 Cups Sugar
• 1 Cup Vegetable Oil
• 2 Tablespoons Apple Sauce
• 1 Teaspoon Vanilla
• 2/3 Cup Water

• 1 Can (15 oz) Pumpkin Puree
• 1 1/2 Teaspoon Ground Cinnamon
• 1 Teaspoon Ground Cloves
• 1/2 Teaspoon Nutmeg
• 2 Teaspoons Ground Ginger 

• 3 1/2 Cups All-Purpose Flour
• 2 Teaspoon Baking Soda
• 1 1/2 Teaspoon Salt
• 1/2 Teaspoon Baking Powder

1. Preheat Oven to 350* F
2. Lightly grease two  9x5 inch backing pans.
3. In a large bowl combing eggs, sugar, oil, apple sauce, vanilla, and water. Beat until well blended.
4. Stir is pumpkin puree, cinnamon, clove, nutmeg, and ginger
5. In a separate bowl, combine four, baking soda, salt, and baking powder.
6. Add the dry ingredients to your pumpkin mix and stir until well blended.
7. Divide the mixture between your two pans.
8. Bake for 1 hour or until a toothpick inserted in the middle comes out clean.

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