Pumpkin Gingerbread

"I found this recipe on Allrecipes & tried it last night. It is wonderful!!! This has become my new pumpkin recipe for fall!! I put the batter into mini loaf pans to sell at a bake sale. Someone else suggested putting it in a bundt pan with a glaze drizzled over the top. Whatever you choose to do, it is yummy!"
 
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photo by Babycat photo by Babycat
photo by Babycat
Ready In:
1hr 15mins
Ingredients:
13
Serves:
24
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ingredients

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directions

  • Preheat oven to 350°.
  • Lightly grease two 9 x 5" loaf pans.
  • In a large mixing bowl, combine sugar, oil and eggs; beat until smooth.
  • Add water and beat until well blended.
  • Stir in pumpkin, ginger, allspice, cinnamon and cloves.
  • 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.
  • Bake in preheated oven until toothpick comes out clean, about 1 hour.

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Reviews

  1. Yummmmy!
     
  2. Everyone loved this -moist but not too dense. I used butter instead of oil since that's all I had - thanks!
     
  3. This bread was very tasty. Based on the other comments I ended up adding an extra tsp of ginger and it turned out great! Thanks for posting a tasty pumpkin bread.
     
  4. This is wonderful! Very moist and the combination of spices is just perfect. I made this last night for gifts and divided it into 3 smaller loaf pans. (Baked 50-55 minutes.) It was so good I have two more loaves in the oven right now to take for Christmas morning breakfast at my grandparents' house tomorrow.
     
  5. Excellent recipe! One reviewer is right in that it's more like pumpkin bread than gingerbread. I often use heaping tsp of ginger. My cloves are potent, so decrease cloves to 1/2 tsp, allspice to heaping 1/2 tsp. I've made this to serve with breakfast while working at a B&B. I make in a tube pan, and serve with fresh whipped cream. A streusel topping sprinkled on top before baking is also nice, as is fresh orange zest added. It stays moist very nicely. For muffins/cupcakes bake 20 to 25 minutes.
     
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Tweaks

  1. Everyone loved this -moist but not too dense. I used butter instead of oil since that's all I had - thanks!
     

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