Pumpkin Gingerbread

This moist and flavorful pumpkin gingerbread recipe combines rich pumpkin puree with warm spices like cinnamon, ginger, and cloves, creating the perfect fall dessert or snack. Easy to make with simple ingredients, this homemade pumpkin gingerbread is a must-try for pumpkin lovers and fall baking enthusiasts. Whether you’re looking for a quick loaf to serve at a holiday gathering or a comforting treat for breakfast, this pumpkin bread is a family favorite. Get the recipe for soft, spiced pumpkin gingerbread that’s perfect for baking in loaf pans or as muffins. Ideal for those who love cozy, seasonal treats, this recipe is a great addition to your fall baking collection.

Ingredients

• 3 cups sugar
• 1 cup vegetable oil
• 4 large eggs
• 2/3 cup water
• 1 (15 oz) can pumpkin puree
• 2 teaspoons ground ginger
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 3 ½ cups all-purpose flour
• 2 teaspoons baking soda
• 1 ½ teaspoons salt
• ½ teaspoon baking powder

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Instructions

1. Prepare the Oven and Pans:
   • Preheat your oven to 375°F (190°C).
   • Grease two standard loaf pans thoroughly.
2. Mix Wet Ingredients:
   • In a large mixing bowl, combine the sugar, vegetable oil, and eggs. Beat until the mixture is smooth and fully blended.
   • Add the water and continue beating until well combined.
   • Stir in the pumpkin puree, ground ginger, allspice, cinnamon, and cloves until evenly distributed.
3. Combine Dry Ingredients:
   • In a medium bowl, sift together the flour, baking soda, salt, and baking powder.
4. Create the Batter:
   • Gradually add the dry ingredients to the pumpkin mixture. Gently fold the ingredients together until just combined. Avoid overmixing to maintain a tender texture.
5. Bake:
   • Divide the batter evenly between the prepared loaf pans.
   • Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve:
   • Allow the loaves to cool in the pans for 10-15 minutes before transferring them to a wire rack to cool completely. Slice and enjoy!

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Tips

• Room Temperature Eggs: For better blending, let the eggs sit at room temperature for about 30 minutes before mixing.
• Avoid Overmixing: Overmixing the batter can result in dense loaves. Mix just until the ingredients are combined.
• Test for Doneness: Start checking for doneness at 25 minutes to avoid overbaking.

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Variations and Substitutions

• Gluten-Free: Substitute all-purpose flour with a gluten-free 1:1 baking flour.
• Add-ins: Mix in 1 cup of raisins, chopped walnuts, or chocolate chips for extra flavor and texture.
• Sugar Alternatives: Swap sugar with coconut sugar or reduce the amount for a less sweet loaf.

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FAQs

Q: Can I make this ahead of time?
A: Yes, Pumpkin Gingerbread tastes even better the next day as the flavors deepen. Store it in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.

Q: Can I freeze Pumpkin Gingerbread?
A: Absolutely! Wrap the loaves tightly in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

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Serving Suggestions

• Serve warm with a dollop of whipped cream or a drizzle of maple glaze.
• Pair with a hot cup of coffee, tea, or spiced cider for a cozy treat.
• Spread a layer of cream cheese or honey butter on each slice for added indulgence.

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Why You’ll Love This Recipe

• Warm Spices: The combination of ginger, cinnamon, allspice, and cloves gives this bread a rich, aromatic flavor.
• Moist Texture: Thanks to the pumpkin puree and oil, this loaf stays perfectly moist.
• Easy to Make: Simple ingredients and straightforward steps make this a go-to fall favorite.
• Versatile: Perfect for breakfast, dessert, or an afternoon snack.