I had planned on making a traditional gingerbread recipe for the holidays, but then I saw this recipe for Pumpkin Gingerbread at Allrecipes.com…it had a 5-star rating, so I figured I couldn’t go wrong with this! It makes two 9 x 5″ loaves, and I was so happy with how they turned out! I substituted milk for the water, canola oil for vegetable oil, and added a ginger glaze. If you prefer your quick breads without a glaze, these loaves are so moist and flavorful, they don’t really need one…so you can’t go wrong either way. These loaves take an hour to bake, which is great when the weather is cold…your kitchen gets nice and warm and scented with a great pumpkin-ginger aroma! 
PUMPKIN GINGERBREAD (adapted from AllRecipes)
- 3 cups sugar
- 1 cup canola oil
- 4 eggs
- 2/3 cup milk
- 1 (15- oz.) 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. Grease and flour two 9 x 5″ loaf pans. In large bowl, combine sugar, oil and eggs; beat until smooth. Add milk and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon, and cloves. In medium bowl, combine flour, baking 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 at 350 degrees for 1 hour, or until toothpick inserted in center of loaves comes out clean. Let loaves cool in pans for about 5 minutes, then remove from pans and let cool completely before adding glaze, if desired.
GINGER GLAZE:
- 2 cups powdered sugar
- 4 Tablespoons milk or half and half
- 3/4 to 1 teaspoon ground ginger
In small bowl, blend powdered sugar and milk or half and half; mix until well-blended. Stir in ground ginger and blend well. Drizzle over cooled loaves, as light or heavy as you want. You may have some glaze left over…I always save the extra glaze in a small container and refrigerate it…there’s usually something else I bake later that I can use it on!
NOTE: If you want to make mini-loaves for gifts, this recipe makes six 3 x 5″ mini-loaves. Or you could make one large loaf and 3 mini-loaves. The baking time for mini-loaves is about 35 minutes.
Linked to Motivate Me Monday, Mouthwatering Monday, Tuesdays at the Table, Tempt My Tummy Tuesday, What’s Cooking Wednesday, We Did It! Wednesday, Show and Tell, Foodie Friday, Fat Camp Friday, Favorite Things Saturday.
Your bread looks super yummy!
Oh, my! This looks divine!
This sounds HEAVENLY!! MUST TRY!!! TFS!!
Two of my very favorites…pumpkin AND gingerbread
Blessings!
Gail
Looks delicious! It’s been a while since I’ve made pumpkin bread, and to mix with gingerbread is even better!
I’d love for you to stop by What’s Cooking Wednesday to share one of you great recipes! It’ll go live tonight and is every week! http://thekingscourt4.blogspot.com/search/label/What%27s%20Cooking%20Wednesday
Hope to see you there
Thanks for reminding me about What’s Cooking Wednesday–I just linked up!
Pumpkin and gingerbread–can’t get any better. I have to try this one. Thanks for sharing.
It looks great, must try it.
Oh man, I bet this smells awesome when it’s baking!
so yummy!! thanks so much for sharing!
That looks so yummy!!
I can almost smell it cooking in the oven now. This recipes in my recipe file now.
I am very excited to see that I have everything to make this for a yummy breakfast this weekend. I have some pumpkin left over from the holidays…and was looking for a way to use it!
That’s great! It’s always nice when you happen to have all the ingredients on hand!
I actually made this last night…and added in some mini chocolate chips! The chocolate and ginger combo was very nice!
That sounds really good, Michelle! I will have to try that–thanks for letting me know!
Love this! Would like to invite you over to Fat Camp Friday @ Mangoes and Chutney. The linky is up all weekend and one blogger from the linky party is featured every Wednesday. http://www.mangoesandchutney.com/2011/01/fat-camp-friday-10-blackened-tilapia.html
I’ve tried this recipe on my blog too and really enjoyed the flavor. Looks like your loaves came out perfect.
I would love getting up on a cold winter morning and making my house smell like ginger and pumpkin..
jbkazooty
Nancy, when you said “eat it warm, without the glaze”, my mouth starting watering. I can just imagine taking this from the oven and slicing it when it’s still warm – my mouth is watering again! Yum! Thank you for linking up. laurie
Beautiful! I bet it is delicious too!
I think the glaze would be a great addition. Thanks for sharing with Fat Camp Fridays, hope to see you back next week with another great recipe! http://mangoesandchutney.com
I made this last week for DH. I added raisins which he just loves! He said this is his new favorite bread!! Thanks for the recipe!
Kath
I hadn’t thought of adding raisins to it–great idea! Glad you liked it!
I’ve made this recipe four times (without glaze) in the last two weeks. It’s that good! Thank you so much for sharing it.