This is a recipe I’ve made for several years now and it’s so good. I made it yesterday and sent one loaf to work with Vince. My two new loaf pans — one is a pumpkin pan and one is a gingerbread boy and girl so they’re perfect to use for my two loaf pans.
Pumpkin Gingerbread
3 cups sugar
1 cup oil
4 eggs
2/3 cup water
1 – 15 oz. can pumpkin
2 tsp. ground ginger
1 tsp. ground allspice
1 tsp. cinnamon
1 tsp. ground cloves
3-1/2 cups all purpose flour
2 tsp. baking soda
1-1/2 tsp. salt
1/2 tsp. baking powder
Preheat oven to 350. Lightly grease 2 loaf pans.
Combine sugar, oil and eggs. Beat til smooth. Add water and beat until blended. Add pumpkin, ginger, allspice, cinnamon and cloves.
In a medium bowl, combine flour, soda, salt and baking powder. Add to pumpkin mix and stir just til blended.
Pour into pans. Bake about 1 hour or until toothpick comes out clean.
Woohoo! I have all the ingredients! It will be in the oven in a jiffy! I can’t wait to taste it! Thanks for the recipe Judy!
Where did you find those wonderful pans?
Pans were ordered from nordicware.com
Cute pans! When you posted the pumpkin photos the other day, did you get one or 3 of them? I just cooked down pumpkin yesterday and have some in the fridge. May have to make this today. Thanks.
Judy-I’m making it in the a.m. I can smell it already.
Oh, I’ve been going to tell you, if you make the prune cake, do it in loaf pans-Minnie always made hers that way. Hugs, Bobbie
Ohhhh yummy. I just bought a nice pie pumpkin, but I also have some pumpkin in the freezer. I love pumpkin gingerbread. Yummy.
I need to get a can of pumpkin, this sounds wonderful! Especially smeared with some butter.
Where did you find those cute pans?
I got this recipe last fall when you talked about it here on the blog. It’s a keeper. The whole family loved it!
Thanks for all the great recipes you share with us.
This sounds so yummy and pumpkin is my DH’s favorite. I am making some this weekend.
Thanks for sharing a loaf with those of us at work – it was delicious! There was even an extra piece so I got to take one home to Jerry – he was excited to have dessert with his coffee. I love this time of year and love pumpkin recipes. Thanks again!
Would it be okay to add chopped walnuts or pecans? Haven’t ever made Pumpkin Bread before. Seems we eat lots of banana bread and always have nuts for that. Have all in cupboard to make this and could use a change. Guess if your photos didn’t look so yummy, I wouldn’t have bothered checking out the recipe! Like I need more food! What is that about “a picture says a thousand words”?
This looks wonderful! Thanks for sharing the recipe!!
Adding canned pumpkin to grocery list. Getting ready to cook all day Saturday. It is supposed to rain so at least the house will smell good.
this is totally my favorite bread–thanks so much for sharing this before. I love it! Now I am motivated to make this. Funny, I have been thinking about making it but didn’t. Now that you have, I am going to, too!
Thanks so much for this wonderful recipe. I took 2 loaves to work and got many compliments.
Me again, I know I already left one comment here the other day, but I had to come back today. I just made this pumpkin bread. I added Missouri black Walnuts. With or without the nuts, the bread is Delicious. To me it taste like those expensive pumpkin muffins I buy at Panera Bread/St Louis Bread company!
thanks for sharing
I made this for my boyfriend and one of his friends tonight, and it’s delicious – thanks for the recipe!
I just put my 2 loaves in the oven. I have to confess, I forgot the eggs and had to take them out and add the eggs and put them back in again though. I was so clueless today.
My MIL visited this weekend. She and I are about the only ones on that side of the family that like pumpkin. I made this bread and it is FABULOUS! Thank you so much for sharing the recipe. I cut the sugar by 1/2, and it was grand without all the extra sugar. I’m planning to add raisins (regular and golden), cranberries, and either walnuts or pecans the next time I make it.
Judy, I just copied down your recipe. Gingerbread and pumpkin are some of my most favorite things. We love a sharp, strong gingerbread and have been making ours from a mix that we can only find at Trader Joe’s markets.
I’m going to try your recipe, it sounds really wonderful…I’ve never had the two flavors mixed, so I’m looking forward to it.
Thanks for sharing your delicious recipes with us. (I’m also going to look into purchasing some cute loaf pans…might do it, might not. Storage space is a premium commodity in our home!)
My quilters are coming tomorrow and this will be nice for am coffee. My loaf pans aren’t as cute as yours, however.