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

Servings: persons

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

1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2
In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
3
In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
4
Bake in preheated oven until toothpick comes out clean, about 1 hour.

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 13 ingredients. The key ingredients include: 3 cups sugar, 1 cup vegetable oil, 4 eggs, 2/3 cup water, 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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