Pumpkin Gingerbread Recipe - Allrecipes.com
Pumpkin Gingerbread Recipe
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Pumpkin Gingerbread
It’s practically the official flavor and aroma of the holidays. See more
  • READY IN 1 hr

Pumpkin Gingerbread

Recipe by  

"Wonderfully flavorful and fragrant bread for the holidays."

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Ingredients Edit and Save

Original recipe makes 2 - 9x5 inch loaves Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Nov 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.

 
Most Helpful Critical Review
Oct 04, 2010

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 still didn't taste them very much -that was the only thing I changed about this recipe. The taste was just OK. Nothing special

 
Jan 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.

 
Apr 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.

 
Sep 16, 2007

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 for the eggs. But I did add cream cheese frosting and candied ginger on top. Awesome.

 
Apr 11, 2003

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.

 
Apr 11, 2003

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

 
Dec 21, 2003

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 is cooking too! Highly recommend this receipe!

 

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Nutrition

  • Calories
  • 263 kcal
  • 13%
  • Carbohydrates
  • 40.7 g
  • 13%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 313 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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