Pumpkin Gingerbread

Directions

• Preheat oven to 350 deg F. Lightly grease two 9x5 loaf pans. Set aside.
• In a large mixing bowl, combine white sugar, brown sugar, oil, eggs; beat with a wooden spoon until smooth.
• Add water and beat with wooden spoon until well-blended and oil and water are emulsified.
• Stir in pumpkin, ginger, allspice, cinnamon, and clove.
• Set large bowl aside.
• In medium bowl, combine flour, soda, salt, and baking powder. Gently cut/mix together.
• Pour dry ingredients over the top of the pumpkin mixture and spread. Let it settle, then gently fold in/stir until are ingredients are mixed.
• Fold in chocolate chips.
• Divide batter between the two greased pans.
• Bake in preheated oven for 1 hour to start, then add 5 minutes until toothpick comes out clean from the center.
• Let sit in pans for 5-10 minutes. Run knife or thin spatula along sides to loosen, then flip pan over and catch loaf in open hand (if it's still very hot, you can cover the top with a clean towel or paper towel first). Let cool on racks.