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Pumpkin Gingerbread


"Wonderfully flavorful and fragrant bread for the holidays."
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1 h servings 263 cals
Original recipe yields 24 servings (2 - 9x5 inch loaves)


  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 40.7g
  • 13%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 1120
  1. 1405 Ratings

Most helpful positive review

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 spice...

Most helpful critical review

Traditional gingerbread is made with molasses and brown sugar- not white sugar. Speaking of sugar, there is waaayy too much sugar in this recipe. And not enough spices. I had to add more and sti...

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Least positive

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 spice...

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 ingredie...

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...

Awesome recipe, I have been looking for a recipe that mathces the Starbucks gingerbread and here it is. I substituted 1/2 white sugar and 1/2 brown sugar, applesauce for the oil and egg beaters...

This is really good and moist. I made it for Christmas in a 10" well-greased tube pan. Everybody loved it. I used a simple glaze on it.

i doubled the spices and added 1tsp clove, and i had people that normally don't like pumpkin-anything asking when i'd bake this again, excellent recipe

DELICIOUS! *Adjusted OVEN TEMPERATURE TO 325 & INCREASED BAKING TIME: Lg loaves-325/1hr 15 min; Mini loaf 325/45min; Muffins 325/20 min. **Increased amount of Spices by 1 1/2 to 2 times. Added...

This bread is WONDERFUL. I like pumpkin bread to begin with but this is SO VERY good! I used the receipe as stated and it made 10 mini loaves. Perfect for gift giving! It smells so good when it ...

This was a beautiful bread that raised perfectly. I made 7 mini loaves and 1 big loaf for an upcoming bake sale. Im sure this will be the first to go! Thanks for the recipie!