Pumpkin Gingerbread

So, I love this recipe. As soon as September started to feel like fall I needed to make this. And then I found the cutest silicone pumpkin pans at Target!

Kiddo and I finally had the time to make the bread on Sunday. She just recently got over her fear of the electric mixer. Baking is a lot easier (and faster) now that I don’t have to stop for her to be a safe distance away before I turn it on. LOL. She actually really likes using the mixer. I let her lock the top down, and help me move the knob to set the beater speed.

We made the bread according to the recipe except that I ran out of ground cloves (only had a 1/2 tsp) and I used a little whole wheat flour along with the AP. I never know how much WW is too much, so I only put in a tiny bit.

Kiddo did the lion’s share of the work, I only cracked the eggs (because we had a time crunch) and measured the ingredients. This is a pretty forgiving recipe, so it is a time to let a toddler take the lead. The ingredients are going to seem crazy, but this makes two loaves (or 12 pumpkin muffins, 2 medium pumpkin cakes and a loaf), so it isn’t so bad.

Pumpkin Gingerbread


  • 3 cups sugar
  • 1 cup canola oil
  • 4 eggs
  • 2/3 cup water
  • 15 oz (1 can) pumpkin puree
  • 2 tsp ground ginger
  • 1 tsp 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


  1. Preheat oven to 325 degrees F. Lightly grease two 9×5 inch loaf pans (or 2 pumpkin muffin pans, 2 medium pumpkin cake pans and a loaf pan).
  2. In a large bowl, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in the pumpkin and mix until well combined.
  3. In medium bowl, combine flour, soda, salt, and baking powder. Stir in  ginger, allspice, cinnamon, and cloves.*** 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. Cook 22 minutes for muffins (check at 20), 26ish minutes for medium cake pans, 75 minutes for loaf pans..
  5. Let bread cool in pans for 10 minutes, then turn out onto cooling rack.
  6. Eat!

* I ran out of cloves so we only put in 1/2 a tsp and the bread came out yummy- but it is better with the correct amount.

** I put in 1/2 cup whole wheat and 3 cups all purpose flour just because and the bread tasted fine. I frequently make it with white wheat with good results.

*** I usually mix the spices in with the dry ingredients because I think they mix in better, but I forgot today. The original recipe says to mix the spices in with the wet ingredients.

11 thoughts on “Pumpkin Gingerbread

  1. Hello. Came across your blog today as I was searching for some Pumpkin recipes. I wrote your Pumpkin Gingerbread recipe down to try ,but wondering if I can use regular oil instead of the canola oil? I look forward to reading more of your posts. Annarose

    Liked by 1 person

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