• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Pumpkin Gingerbread Loaves

  • Recipe Submitted by on

Category: Breads, Freezer, Holiday

 Ingredients List

  • 2 c All-purpose flour, divided
  • 1/2 c Packed brown sugar
  • 2 ts Baking powder
  • 1 ts Ground cinnamon
  • 1/2 ts Baking soda
  • 1 c Canned pumpkin
  • 1/2 c Molasses
  • 2 Eggs
  • 1/3 c Margarine or butter
  • 1/4 c Milk
  • 1 tb Grated fresh gingerroot OR 1
  • -tsp ground ginger`
  • 1/3 c Finely chopped walnuts
  • 2 tb Sugar


Grease the bottom and sides of four 4 1/2 x 2 1/2 1
1/2-inch loaf pans. Grease only halfway up the sides.
That way the loaves will have nicely rounded tops and
no unwanted rims around the edges. Set aside.

Stir together 1 cup of the flour, the brown sugar,

powder, cinnamon, and baking soda. Add the pumpkin,
molasses, eggs, margarine or butter, and gingerroot or
ginger. Beat with an electric mixer on low to medium
speed until combined, about 30 seconds. Beat on
medium to high speed for 2 minutes, scraping the sides
of the bowl occasionally. Add the remaining flour;
beat for 2 minutes or until mixed. Divide the batter
evenly among the prepared pans.

For the topping, stir together the walnuts and sugar;
sprinkle evenly over the batter in the pans. Bake in
a 350 F oven for 40 to 50 minutes or until a wooden
pick inserted near the center of each loaf comes out
clean. Cool the loaves in the pans on wire racks for
10 minutes. Remove the loaves from the pans. Cool
thoroughly on the wire racks.

To Freeze: Wrap each loaf tightly in moisture- and
vaporproof wrap. Seal, label, and freeze for up to 6
months. To thaw, let stand, loosely covered, at room
temperature for 1 hour. Or, to micro-thaw, place 1
unwrapped loaf on a microwave-safe paper towel.
Microcook, uncovered, at 30% power (medium-low) for 1
to 1 1/2 minutes.

Makes 4 loaves, 8 servings each.

Nutrition Information per Serving: 89 Calories, 2 g
Protein, 3 g Fat, 14 g Carbohydrate, 14 mg
Cholesterol, 61 mg Sodium, 100 mg Potassium

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