Pumpkin Gingerbread Recipe

Name: Pumpkin Gingerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 3/4 c. flour; 2/3 c. sugar; 2 1/4 tsp. baking powder; 1/2 tsp. ground ginger; 1/2 tsp. salt; 1/8 tsp. ground cloves; 1 1/4 c. pumpkin puree (canned or fresh); 1 egg, lightly beaten; 2 Tbsp. milk; 1/3 c. canola oil; 1/3 c. chopped crystallized ginger

Servings: persons

1 3/4 c. flour
2/3 c. sugar
2 1/4 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. salt
1/8 tsp. ground cloves
1 1/4 c. pumpkin puree (canned or fresh)
1 egg, lightly beaten
2 Tbsp. milk
1/3 c. canola oil
1/3 c. chopped crystallized ginger

1
Preheat oven to 350u00b0.
2
Grease and flour 1 (9 x 5-inch) loaf pan or 3 (5 1/2 x 3-inch) pans.
3
Into bowl, sift together flour, sugar, baking powder, ginger, salt and cloves.
4
In another bowl, combine pumpkin, egg, milk and oil; blend well.
5
Add flour mixture and stir until blended.
6
Stir in crystallized ginger.
7
Pour batter into prepared pan and bake 55 to 60 minutes or until wooden toothpick inserted in center comes out clean.
8
Cool in pan 15 minutes on wire rack.
9
Serve warm or cool completely.

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 11 ingredients. The key ingredients include: 1 3/4 c. flour, 2/3 c. sugar, 2 1/4 tsp. baking powder, 1/2 tsp. ground ginger, and more.

Yes, Pumpkin Gingerbread falls under the Baking & Desserts 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.

Pumpkin Gingerbread

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