• Prep Time:
  • Cooking Time:
  • Serves: 4 Loaves

Pumpkin Gingerbread

  • Recipe Submitted by on

Category: Breads

 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
  • 1/4 c Milk
  • 1 ts Ground ginger


Stir together 1 cup of the flour, the brown sugar, baking powder, cinnamon,
and baking soda. Add the pumpkin, molasses, eggs, margarine, milk and
ginger. Mix vigorously until combined. Add the remaining flour and blend
in. Divide the batter evenly among 4 small loaf 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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?