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Ingredients:
2 cups sugar
1/2 cup vegetable oil
1/2 cup butter
3 large eggs
1 15-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground allspice
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup candied ginger, chopped
For Maple Cream Cheese:
8 ounce package cream cheese, softened
1 teaspoon natural maple extract
2 tablespoons light brown sugar

Directions:
Preheat oven to 350̊F. Spray two 9x5 inch loaf pans with non-stick cooking spray. In an electric mixer, cream butter until light and fluffy, the gradually add sugar and then oil. Add eggs and pumpkin. Sift flour, allspice, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir gently into pumpkin mixture until combined, then add candied ginger.

Divide batter equally between prepared pans. Bake about 70 -75 minutes or until cake tester comes out clean. Cool about 10 minutes, then turn loaves out onto cooling racks and cool completely. Serve with maple cream cheese.

Maple Cream Cheese
Blend softened cream cheese with brown sugar and maple extract, then chill.

Recipe Provided By:
Inn at Ellis River
Jackson, NH

Detailed Listing | Website

Jackson Bed and Breakfast Inns