Ginger Snappy Pumpkin Bread Recipe

Name: Ginger Snappy Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 15 ounces pumpkin puree; 2 cups brown sugar; 1 cup butter, melted; 4 eggs, beaten; ½ cup apple juice; ⅓ cup evaporated milk; 3 cups flour; ½ cup ground ginger snaps; 2 teaspoons baking soda; 2 teaspoons baking powder; 1 teaspoon salt; 1 teaspoon ginger; 1 teaspoon nutmeg; ½ teaspoon clove

Servings: persons

15 ounces pumpkin puree
2 cups brown sugar
1 cup butter, melted
4 eggs, beaten
½ cup apple juice
⅓ cup evaporated milk
3 cups flour
½ cup ground ginger snaps
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ginger
1 teaspoon nutmeg
½ teaspoon clove

1
Preheat oven to 350F.
2
Cream pumpkin and sugar.
3
Add butter and eggs; mix thoroughly.
4
Add juice and milk; mix thoroughly.
5
In seperate bowl, sift together all dry ingredients.
6
Add dry to wet in thirds, mixing thoroughly each time.
7
Batter will be very thick.
8
Fill muffin cups 1/2 way.
9
These puppies rise like crazy.
10
Bake 20 minutes; remove from oven and allow to rest for at least 5 mins, then tip out of pan to cool on cooling rack for another 5 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 15 ounces pumpkin puree, 2 cups brown sugar, 1 cup butter, melted, 4 eggs, beaten, and more.

Yes, Ginger Snappy Pumpkin Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger Snappy Pumpkin Bread

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