My grandma makes the most delicious breads. One of my favorites is her Pumpkin Gingerbread recipe. It’s really simple to make and perfect for fall!
3 cups sugar
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
You will need:
(2) 9″x5″ Loaf Pans
1. Preheat oven to 350 degrees. Lightly grease two 9×5 inch loaf pans.
2. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
3. 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.
4. Bake in preheated oven until toothpick comes out clean, about 1 hour.
I love making a couple extra loaves to freeze, or using a Mini Loaf Pan
and freezing them for school lunches! (Be sure to adjust baking times for mini loaves. About 20-25 minutes)
If you’re giving bread as a gift, these paper loaf pans are great and look super cute. Swap the twisty tie for a pretty ribbon or striped twine!
What’s your favorite fall bread recipe?