Pumpkin Gingerbread Loaf

Laurie Gerstman shares this recipe.

  • 3 eggs
  • 3 1/2 cups fructose or FruitSource
  • 1 can (29 oz) pumpkin (not pie mix)
  • 1 cup vegetable oil (If using FruiteSource use 1/2 cup oil, 1/2 cup unsweetened applesauce.)
  • 5 cups flour
  • 1 T baking soda
  • 1 T baking powder
  • 2t cinnamon
  • 1 1/2 t allspice
  • 1 1/4 t ground cloves
  • 1/2t nutmeg
  • 1 T ground ginger (use a little more it desired)
  • 1 1/2 t salt
  • 2 cups raisins
  • 2 cups chopped walnuts or pecans

  • Preheat oven to 350 degrees
  • Cream together eggs, fructose, pumpkin, and oil in a large bowl with electric mixer or by hand with a wire whisk.
  • In a separate bowl, mix all dry ingredients (not raisins or nuts) with a wire whisk until well incorporated.
  • Keep electric mixer on medium, add dry ingredients slowly to pumpkin and mix until well blended. Do not overmix.
  • Fold in raisins and nuts.
  • Grease (and flour if desired) 3 regular loaf pans, and pour equal amounts of batter in each (about 2/3 full).
  • Bake at 350 degrees for 1 hour, or until a toothpick inserted in the center comes out dry.