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Pumpkin Gingerbread 

Equipment

  • Mini Loaf Pan

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!