One of my all-time favorite recipes: Pumpkin Gingerbread

I’m about to share something near and dear to my heart. It also happens to be near and dear to my mouth at this very moment.

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Pumpkin Gingerbread.

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My all-time favorite quick bread. My all-time favorite sweet bread. Maybe just my all-time favorite bread, period. Let’s go.

Mix mix mix your ingredients. I used my Bosch, but if you don’t have an electric mixer, you can do this with a handheld mixer or with a whisk. However, you might want to halve the recipe or use a giant bowl since it’s a large batch (two loaves).

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And the end of mixing, you’re looking for a thick batter. Like such.

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I had to show you my pretty pan since 99% of the time, the loaf doesn’t come out pretty and little pieces stay in the leaves and my loaf looks deformed. Darn those fancy Williams & Sonoma leaves.

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Pour and bake.

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Let cool. Cross fingers that the darn fancy leaves come out pretty since you’d like to take this to your neighbor.

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Rejoice!!

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Pumpkin Gingerbread

{makes 2 loaves}

  • Scant 3 cups sugar
  • 1/2 c canola oil
  • 1/2 c unsweetened applesauce
  • 4 large eggs
  • 2/3 cup water
  • 1  (15 oz) can pumpkin [not pumpkin pie mix]
  • 2 teaspoons ground ginger [a good quality ginger makes a big difference]
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 2 1/2 cups spelt flour or whole wheat pastry flour
  • 1 c all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking powder

Directions

  1. Preheat oven to 350 degrees.
  2. Grease two 9×5 inch loaf pans.
  3. In a large mixing bowl, combine sugar, oil, applesauce and eggs; beat until smooth. Add water and beat until well blended. Mix in pumpkin until combined.
  4. In medium bowl, combine ginger, allspice, cinnamon, cloves, flours, soda, salt and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between greased pans.
  5. Bake until a toothpick comes out clean, 50-60 minutes.
  6. Cool completely on a wire rack and store in an airtight container.

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It’s amazing when it’s warm with a little butter, but still fantastic as it cools. And it gets better after a day or two. My favorite time to eat it is the day-of when the crust is still slightly crunchy (it softens up after it’s stored). Enjoy!

Notes:
  • I have added chocolate chips before, but I think it’s better without it. You get more of the ginger flavor without the chocolate competing.
  • For the flour, you could likely use 3.5 cups of spelt or whole wheat pastry flour instead of the split ratio. I just never have. You could also use all-purpose flour for the full amount if you don’t have spelt or ww pastry flour on hand.
  • I have been known to eat an entire loaf by myself within 24 hours.

Thanksgiving question of the day: Is it “dressing” or “stuffing”? I had never even heard of “dressing” until a few  years ago. It was always “stuffing” at my house, even if it wasn’t stuffed in a bird. Actually, I’m not sure if I’ve ever had stuffing from the inside of a bird…(Mom, have I?). I hope not. Because that’s disgusting.


67 comments // by Teri [a foodie stays fit]



{ 6 comments… read them below or add one }

Cassandra Marie May 22, 2012 at

Thanks Teri! I have some people staying with me next month(from South Sudan) and I will be making this for them. I will let you know how it turn out! My mouth is watering just thinking about it

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Cassandra Marie May 27, 2012 at

I could not wait until June! Made it yesterday….and it is very YUMMY! A little dens but still very good. I’ll play with the flour rations again next time. Made enough homemade mashed pumpkin for two more batches… :)

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Elizabeth May 28, 2012 at

I made two loaves today, cut the sugar by 1/2 cup (will do even less sugar next time) subbed the oil for more applesauce, and cut the water in half. I didn’t even pretend to measure my spices, I put in a good deal more than called for. Not very “ginger-y” but very, very good! I used pumpkin pie spice, ginger and cloves. Unfortunately, I sent the second loaf with my parents before I tasted my loaf. They wouldn’t have heard about it until they were back home after the holiday weekend… 3 hours away! I will be making this many times in the future! Only problem was it was kind of stick on the outside.
Question: if I continue to cut the sugar, would I need to do anything else to get the quantities to balance?

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Tanya August 14, 2013 at

I continue to make it a few dozen times per year ever since you first posted it. LOVE this recipe – thank you!

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Teri [a foodie stays fit] August 18, 2013 at

i’m so glad you enjoy it! :)

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Kaitlin December 9, 2013 at

3 Cups of sugar seems like a lot. Have you tried replacing it or some of it with any other products? I know it makes 2 loaves, but all the other ingredients make it seem like it could be so much healthier.

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