Pumpkin Gingerbread

Call me a late bloomer, but I have no idea how I missed the fall pumpkin craze. Fall is one of my favorite months because everything is pumpkin flavor. But it's better late than never, right?

So I made up for my lack of pumpkin infused foods, I made this super simple Pumpkin Gingerbread loaf.

This, to me, feels as if I am eating pumpkin bread mixed with gingerbread cookies. The warm spices in this bread blend together so well, you won't want any other bread recipe for a while. So if there's anyone out there that wants to fuse together the best holiday treats into one, I would definitely recommend making this. I promise you, you are sure to get rave reviews when you make this. It is a recipe that your whole family is sure to love.

What you need to make Pumpkin Gingerbread

You just need a couple of simple ingredients to make this pumpkin bread recipe. All you need is:

• sugar (dark brown sugar and regular sugar)
• oil (I use avocado oil, but canola or coconut oil would work well here)
• eggs
• pumpkin puree (NOT pumpkin pie filling)
• ground ginger
• ground allspice
• ground cinnamon
• ground cloves
• all-purpose flour
• baking soda
• baking powder
• salt

That's it!

Tips & Tricks

Storage: For best results, store this bread in an airtight container at room temperature for up to 4 days. You can store it in the fridge for up to 2 weeks, however the bread tends to dry up quicker that way.

Freezing: ​If you wanted to freeze this bread, wrap the bread in plastic wrap then place in a large freezer bag. Freeze for up to 3 months.

Try out some variations! Want it with more of a Christmas flavor? Try adding some orange zest into the pumpkin mixture. Thinking of topping it with something sweet? Making maple icing would make a huge difference. Love chocolate? Add in some chocolate chips. The possibilities are endless!

Want a vegan version? Instead of using the eggs, use a 1 Tablespoon of ground flax seed and 3 Tablespoons of water to replace each egg. 

Pumpkin Gingerbread

Easy Pumpkin Gingerbread recipe. Made with all of your favourite fall spices, this breakfast idea is also a great grab and go snack.

5 from 6 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 10 slices

Author: Cathleen Childs

Ingredients

• ▢ 1 cup granulated sugar
• ▢ ½ cup brown sugar
• ▢ ½ cup vegetable oil
• ▢ 2 large eggs
• ▢ ⅓ cup water
• ▢ 1 cup pumpkin puree
• ▢ 1 teaspoon ground ginger
• ▢ ½ teaspoon ground allspice
• ▢ ½ teaspoon ground cinnamon
• ▢ ½ teaspoon ground cloves
• ▢ 1 ¾ cup all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ ¾ teaspoon salt
• ▢ ¼ teaspoon baking powder

Instructions

• Preheat the oven to 325˚F. Lightly spray a loaf pan and set aside. 
• In a large bowl, combine the sugars, oil and eggs. Beat the mixture until smooth. Mix in the water and pumpkin until fully incorporated.
• In a medium bowl, combine the flour, ginger, allspice, cinnamon, cloves, baking soda, salt and baking powder until fully mixed. Add the flour mixture to the wet ingredients, slowly mixing until fully incorporated.
• Pour the batter into pan, and bake for 1 hour, or until a toothpick inserted comes out clean.

Notes

1. Store banana bread at room temperature for 2 days or in the fridge for 7 days.

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