Pumpkin Gingerbread Loaf

by Laurie Gerstman (Ush)

3 eggs

3 1/2 cups frutose 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, frutose, pumpkin, and oil in a large bowl with electric mixer or by hand with a wire wisk. In a separate bowl, mix all dry ingredients (not raisins or nuts) with a wire wisk until well incorporated. Keep electric mixer on medium, add dry ingredients slowly to pumkin 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.