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The BEST PUMPKIN BREAD EVER.

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Fall is here!!  Break out your flannels, cozy sweaters and stock up on cans of pumpkin because it’s time to make pumpkin bread!  My all time favorite pumpkin recipe is my Grandma’s Pumpkin Gingerbread.  It’s simple to make and perfect for sharing.

Pumpkin Gingerbread 

Ingredients:
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

You will need:
Mini Loaf Pan 

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Directions:
1. Preheat oven to 350 degrees. Lightly grease mini loaf pan.

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.

 

 

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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 pan.

The BEST PUMPKIN BREAD EVER. | homemade pumpkin bread recipes | fall recipe ideas | pumpkin recipe ideas | ways to use pumpkin this fall | fall inspired recipes | how to make pumpkin bread | easy pumpkin bread recipes || JennyCookies.com #pumpkinbread

 

The BEST PUMPKIN BREAD EVER. | homemade pumpkin bread recipes | fall recipe ideas | pumpkin recipe ideas | ways to use pumpkin this fall | fall inspired recipes | how to make pumpkin bread | easy pumpkin bread recipes || JennyCookies.com #pumpkinbread

4. Bake in preheated oven until toothpick comes out clean, about 20 minutes.

The BEST PUMPKIN BREAD EVER. | homemade pumpkin bread recipes | fall recipe ideas | pumpkin recipe ideas | ways to use pumpkin this fall | fall inspired recipes | how to make pumpkin bread | easy pumpkin bread recipes || JennyCookies.com #pumpkinbread

5.  Allow bread to cool in pan for 10-15 minutes.  After completely cooled, wrap bread in parchment sheets and tie with bakers twine for sharing!

Pumpkin Gingerbread 

Equipment

  • Mini Loaf Pan
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Ingredients

  • 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

Instructions

  • Preheat oven to 350 degrees. Lightly grease mini loaf pan.
  • 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.
  • 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 pan.
  • Bake in preheated oven until toothpick comes out clean, about 20 minutes.
  • Allow bread to cool in pan for 10-15 minutes.  After completely cooled, wrap bread in parchment sheets and tie with bakers twine for sharing!

What is your favorite way to bake with pumpkin?

 

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8 Comments

    1. Kyli Grenier says:

      Click on the link to the mini loaves pan 😉 It will send you to the link of the pan and the dimensions.

  2. There is too much sugar in this pumpkin bread. You’ll get diabetes after one bite. Weight Watchers has healthier and better pumpkin bread recipes

  3. Susan Leaman says:

    If using regular size loaf pans, should 2 be used or 1?

  4. Ashlea Hayter says:

    Excited to make this for our MOPS moms and I have this pan! Did you have to double the recipe to get all 18 mini loaves filled? Did you fill up 1/2 or 3/4? Thanks Jenny!

  5. How many does this recipe make? I bought the amazing loaf pan and am sooo excited to try this!

  6. I made this bread today and it definately is the best! It turned out well and was easy to use !