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Pumpkin Gingerbread smells heavenly and taste even better! If you love pumpkin bread then you will fall in love with this Pumpkin Gingerbread. When making this bread I used McCormick for all my spices and pure vanilla extract to bring out all the flavors. This recipe makes 2 loaves and that was not nearly enough for pumpkin loving family. Next time I will double the recipe and add some mini chocolate chips to some of the loaves for extra sweetness for my boys.
To prepare, preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans. In a large mixing, combine sugar, oil, vanilla and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon, and clove. In a 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. I like to use my own Homemade Pumpkin Puree in this recipe.
We hope you enjoy this delicious Pumpkin Gingerbread Recipe. It is perfect for fall. Trust us you will love it! We like to make this for Thanksgiving morning too!
Pumpkin Gingerbread
Ingredients
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 2/3 cup water
- 1 15 oz can pumpkin puree
- 2 teaspoons ground ginger
- 1 teaspoon ground allspice
- 1 tsp pure vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking powder
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease two 9x5 inch loaf pans.
- In a large mixing, combine sugar, oil, vanilla and eggs; beat until smooth.
- Add water and beat until well blended.
- Stir in pumpkin, ginger, allspice, cinnamon, and clove.
- 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.
Bread Recipes:
10 Pumpkin Recipes:
Gluten Free Pumpkin Dog Treats
Pumpkin Chocolate Chip Brownie
How to Make Homemade Pumpkin Puree
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I have this baking in my oven right now. It has been like a million degrees here in San Diego lately and I am dying for anything to help it feel like fall here. Mmmmm cant wait to eat some with my coffee morning. Thanks. 🙂
i am thrilled to see a recipe from scratch, so tired of clicking on a recipe only to find it is a combo of boxed mixes full of preservatives… i will definitely be trying this one and soon
Delicious for fall and winter!
Wonderful recipe:) Can’t wait to give it a try! Lynn @ Turnips 2 Tangerines
The Bread looks Yummy! I am visiting from Mix It Up Monday! I followed you on Pinterest and Twitter. I liked your Facebook page. Have a fantastic week!!
YUUUUUMMMMMMM!!!!!! Must make some now! Thanks for sharing. 🙂
This looks yummy. Visiting from WOW Me Wednesday.
Seriously delicious! So glad you posted at http://www.posedperfection.com link party! Happy baking. I am sure I will visit often. Deb @ Kneaded Creations
Call me crazy, but you mention in your ‘intro’ that you use pure vanilla extract, but I’m not seeing it in the ingredients, nor in the instructions. Is it in there? If so, how much do you use?
I am so sorry that I left it out! I have now added it to the recipe 🙂 Thanks for letting me know!
The vanilla extract is still not included in the recipe. I made the bread already and then noticed you mentioned using it in the blog post, but that it was not a listed ingredient. How much did you use?
Thanks for sharing the recipe. I am pinning it. 🙂
What a great flavor combination, that we will just love. Thank you so much for sharing with Full Plate Thursday and hope you are having a great weekend!
Come Back Soon,
Miz Helen
Hello, can you please tell how much vanilla it calls for? it is not showing on here. Thanks!
Vanilla???