Pumpkin Gingerbread

Stop what you’re doing pumpkin lovers, this bread will rock your world! If you thought the first pumpkin bread recipe was good, this one is like pumpkin bread on crack. j/k! Maybe it’s just me, I love love love pumpkin and I love ginger. So these two combos worked well together with the warm winter spices. Check it out!

You’ll need:

  • 2 1/2 cups sugar
  • 1 cup vegetable 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


  1. Preheat oven to 350 degrees. Light grease 2 9×5 inch loaf pans. (or 5 mini loaf pans).
  2. In a large mixing bowl, combine sugar, oil and eggs and beat until smooth. Add milk and stir until well blended. Stir in pumpkin, ginger, allspice, cinnamon, and clove.
  3. In a medium bowl, combine flour, baking soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend until all ingredients are mixed. Divide batter among prepared pans (filled 3/4 til the top of each pan).
  4. Bake in preheated oven for about an hour for large loaf or about 40 minutes for mini loaf, or until toothpick inserted in center comes out clean. ENJOY!

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