Ingredients:

  • 400g pumpkin purée
  • 115g vegetable oil
  • 200g granulated white sugar
  • 100g packed dark brown sugar
  • 110g eggs
  • 120ml warm water
  • 15ml vanilla extract
  • 80ml molasses
  • 375g all-purpose flour
  • 6g ground ginger
  • 3g ground cinnamon
  • 3g ground cloves
  • 5g baking soda
  • 3g salt
  • 40g finely chopped candied ginger

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease two 9x5 inch loaf pans or line them with parchment paper.
  2. In a large bowl, combine granulated sugar, brown sugar, oil, and eggs. Beat until the mixture is smooth and creamy.
  3. Stir in the warm water, pumpkin purée, vanilla, and molasses until the batter is a uniform, deep orange-brown color.
  4. In a separate smaller bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
  5. Gently fold the dry ingredients into the wet base using a spatula. Stop mixing as soon as white flour streaks disappear to avoid overmixing.
  6. Fold in the candied ginger if using.
  7. Divide the batter equally between the two prepared loaf pans.
  8. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool the loaves in the pans for 10 minutes before transferring them to a wire rack to cool completely.