Search thousands of recipes reviewed by home cooks like you.

Pumpkin Gingerbread

Pumpkin Gingerbread

  • Prep

  • Cook

  • Ready In

frosty

Wonderfully flavorful and fragrant bread for the holidays.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 40.7g
  • 13%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
  2. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
  3. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
  4. Bake in preheated oven until toothpick comes out clean, about 1 hour.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

LYNN LUKE
724
11/18/2006

I've been making this pumpkin recipe for years, it is the same recipe I found in a church cookbook given to me about 20 years ago and it is by far the best! You can add more or less of the spices to suit your taste with no problem. The only thing I would most definately change is the cooking temp. If you use a large 9x5 pan, cook at 325 or the bottom and sides will be hard and dried out, if not burned by the time the middle is cooked. Bake at 325 for 1 hour and 15 minutes. Also, you can get 7 mini loaves out of this recipe which is great for gift giving. Cook time on the mini loaves is about 45 at 325.

Dia
271
1/25/2004

Extremely easy recipe, which makes it especially nice for the holidays, when we all have plenty of other things to do! Moist and delicious. I recommend stirring the spices into the dry ingredients, rather than the wet. The ground cloves tend to clump a little bit in the wet ingredients, and nobody likes to get a mouthful of clove.

REMITA
250
4/11/2003

This bread was easy to make and delicious. It was a little too sweet for me. In the future I might add only 2 or 2.5 cups sugar. But others seemed to like it as is. Also my bread took nearly 1.5 hours to bake (for the center to cook). Coming out of the oven the outside was very dry but the inside very moist. I wrapped the loaves in foil overnight, still warm, and by morning, including the crust, the loaves were very moist. The bread got rave reviews overall so the recipe is a keeper I'm sure I'll make again. Great for the fall/winter holidays.