Ginger Snappy Pumpkin Bread

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 15 ounces pumpkin puree
• 2 cups brown sugar
• 1 cup butter, melted
• 4 eggs, beaten
• 1/2 cup apple juice
• 1/3 cup evaporated milk
• 3 cups flour
• 1/2 cup ground ginger snaps
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ginger
• 1 teaspoon nutmeg
• 1/2 teaspoon clove

Recipe

• 1 preheat oven to 350f.
• 2 cream pumpkin and sugar.
• 3 add butter and eggs; mix thoroughly.
• 4 add juice and milk; mix thoroughly.
• 5 in seperate bowl, sift together all dry ingredients.
• 6 add dry to wet in thirds, mixing thoroughly each time.
• 7 batter will be very thick.
• 8 fill muffin cups 1/2 way.
• 9 these puppies rise like crazy.
• 10 bake 20 minutes; remove from oven and allow to rest for at least 5 mins, then tip out of pan to cool on cooling rack for another 5 minutes.