Friday, October 9, 2015


Wonderfully flavorful and fragrant bread for the holidays. We have also tried the recipe with a few raisins, also good. My friend added some dried cranberries to the recipe. I have not tried that yet so I don't know if it works well... but it sounds good.

Pumpkin Gingerbread:
Servings Per Recipe: 24
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
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 pans.
Bake in preheated oven until toothpick comes out clean, about 1 hour.

*Great warm from the oven but even better the next day.... if there is any left



  1. Howdy PIC,
    This is a delicious pumpkin recipe . I add pecans some time and call it pumpkin nut bread .

    I fixed the post put the label on , I made your picture larger Hahaha !

    Your post with the suckers in draft is ready to be posted ...I fixed it .
    Love PIC


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