This is a really tasty Pumpkin Gingerbread recipe. It makes 2 9"x5" loaves. I have also put it in 4 mini loaf pans, then had a bit left over.

3 Cups Sugar, 3/4 Cup vegetable oil, 4 eggs, 2/3 Cup of water, 1 15oz can pumpkin puree (2 cups), 2 heaping teaspoons ground ginger, 3 heaping teaspoons of pumpkin pie spice, 1/4 to 1/2 teaspoon of cinnamon (depending on how much you like), 3 1/2 Cups flour, 2 teaspoons of baking soda, 1 1/2 teaspoons salt, 1/2 teaspoon of baking powder.

In a large bowl combine sugar, oil & eggs; beat till smooth. Add water & beat till well blended. Stir in pumpkin, ginger, pumpkin pie spices & cinnamon.

In a medium bowl, combine flour, soda, salt & baking powder (I use a whisk to blend). Add dry ingredients to pumpkin mixture and blend just till all ingredients are mixed. Divide between the two lightly greased pans.

Bake in preheated 350 degree F oven (175 C) until toothpick comes out clean or about 1 hour.

I have also used 1/2 brown & 1/2 white sugar. Either way it is really tasty. Enjoy!