Pumpkin Gingerbread

This is one of those recipes that shocks me with its deliciousness every time I make it. I’ve made this Pumpkin Gingerbread for several occasions and it’s always a hit. I found the recipe on allrecipes.com (my favorite recipe site). I’ve posted it as written, but I bake mine at 325 degrees for between and hour and an hour and 15 minutes and it comes out perfect.

Pumpkin Gingerbread



  • 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


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans.
  2. 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.
  3. 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.
  4. Bake in preheated oven until toothpick comes out clean, about 1 hour.

2 Responses to “Pumpkin Gingerbread”

  1. Joan
    October 16, 2011 at 5:09 pm #

    I make a pumpkin bread almost identical from Taste of Home and it’s been a regular for years. But adding ginger is not in my recipe and will have to try yours!!!

  2. Joan
    October 17, 2011 at 5:24 am #

    Recipe is awesome and tastes even better with coffee!