Beth's Ginger Pumpkin Bread

Ingredients:

3 cups white sugar

2 teas. cinnamon

2 teas. powdered ginger

3 1 /2 cups unbleached flour

2 teas. baking soda

1/2 tsp. baking powder

1 1/2 teas. salt

1 cup vegetable oil

4 eggs

2/3 cup water

1  (15 oz.) can pumpkin puree
 

Directions:
Peheat oven to 350 degrees F. Lightly grease and flour two mini loaf pans or two 9x5 inch loaf pans.

In a large mixing bowl, combine all dry ingredients blend well with a whisk.

Then add all wet ingredients to dry, and blend with electric mixer on medium for 2 to 3 minutes; until well blended.

Bake in preheated oven until toothpick comes out clean, mini loaf pans for 25 minutes and regular loaf pans for about 1 hour.

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