Breads & Muffins · Recipes

Pumpkin Gingerbread

This recipe is adapted from one I found on allrecipes.com well over a decade ago. I have been making it so long, my family thinks it is my recipe… now the secret is out, shoot! I bring it every Thanksgiving (in the shape of a pumpkin). We have it on Christmas morning with our egg casserole. I use it as gifts for the holidays, hostess gifts, thank you gifts, etc… This recipe is an absolute winner! You will never buy a slice at Starbucks again.

I will warn you, the first time I made it, it exploded in my oven. It is too much batter for 2 regular loaf pans. It REALLY rises in the oven. I usually make 3 mini loaves (as gifts) and 1 regular loaf (for me).

Pumpkin GingerbreadPumpkin Gingerbread

Ingredients:
3 ½ c All-Purpose Flour
2 tsp Baking Soda
1 ½ tsp Salt
½ tsp Baking Powder
2 tsp Ginger
1 tsp Allspice
1 tsp Cinnamon
1 tsp Ground Cloves
3 c Sugar
1 c Vegetable Oil
4 Eggs
2/3 c Water
1 (15 ounce) can Pumpkin Puree

Preheat oven to 350 degrees

Lightly spray loaf pans with nonstick cooking spray

In a medium bowl, sift together flour, baking soda, salt, baking powder and all four spices.

In a large bowl, using an electric hand mixer combine sugar, oil and eggs; beat until smooth
Add water and beat until well blended on medium low.
Add the pumpkin and beat on low until smooth. Watch out- big splatter potential here.

Add half of the dry ingredients to pumpkin mixture and blend with the electric hand mixer just until all ingredients are combined. Add the remaining dry ingredients and finish bringing the batter together with a rubber spatula or wooden spoon. Do not over mix.

Divide batter between the prepared pans; only fill the pans 2/3 full
Bake about 1 hour or until a toothpick comes out clean (40 min for mini loaf)
Remove from the oven and let cool in the pan on a cooling rack, for 10 minutes
Remove the bread from the pans and let cool on the rack completely.

To store, I first wrap in plastic wrap, then in foil.  If I’m giving as a gift I bake it in paper loaf pans, wrap in plastic wrap when completely cooled then put a sticker on top.b

I promise that you will be very impressed with yourself once you taste this. And, it freezes beautifully!  I love having them hidden away in the freezer and pulling them out whenever the mood strikes.  Enjoy!

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