Pumpkin Gingerbread

by Jen

Pumpkin Gingerbread

Pumpkin Gingerbread Dessert gingerbread, coffee cake, dessert, side dish, holiday season, sweet bread, quick bread, pumpkin, FlavorMade American Print This
Prep Time: Cooking Time:
Nutrition facts: N/A calories N/A fat
Rating: 4.3/5
( 3 voted )


  • 3 cups sugar
  • 4 eggs
  • 1 cup vegetable oil
  • 3 1/2 cups flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 2 tsp ginger
  • 1 tsp of each: cinnamon, nutmeg, cloves and all spice
  • 2/3 cup water
  • 1 (15 oz) can pumpkin (or one cooking pumpkin roasted and puréed)


  1. Preheat oven to 350 degrees. Lightly grease two standard size loaf pans.
  2. Add eggs, oil, water and pumpkin in a mixer. Still well.
  3. Add all other ingredients in a bowl. Mix together well.
  4. Slowly add dry ingredients to mixing bowl until well combined.
  5. Pour mixture into two prepared pans.
  6. Bake 40 min or until toothpick comes out clean.


To do muffins instead fill two muffin pans 2/3 of the way full and bake for 18-20 min. Can also brush tops with melted butter and sprinkle with cinnamon sugar mixture.

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