Pumpkin Gingerbread Recipe

Name: Pumpkin Gingerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Butter; 1/2 cups Brown Sugar; 1/2 cups Molasses; 1/2 cups Water; 2-1/2 cups Flour; 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1/2 teaspoons Salt; 3 teaspoons Pumpkin Pie Spice; 1/2 teaspoons Ground Ginger; 1/3 cups Candied Ginger, Chopped Fine; 1 cup Canned Pumpkin; 2 whole Eggs

Servings: persons

1/2 cups Butter
1/2 cups Brown Sugar
1/2 cups Molasses
1/2 cups Water
2-1/2 cups Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoons Salt
3 teaspoons Pumpkin Pie Spice
1/2 teaspoons Ground Ginger
1/3 cups Candied Ginger, Chopped Fine
1 cup Canned Pumpkin
2 whole Eggs

1
Preheat oven to 325 degrees F.
2
In a medium sized bowl combine butter, brown sugar, molasses, and water. Microwave for 30-60 seconds until butter is just melted - you don't want to boil it. Then, whisk together, set aside and let it cool.
3
Next combine flour, baking powder, baking soda, salt, pumpkin pie spice, ground ginger, and finely chopped candied ginger in a mixing bowl. Using your fingers, make sure that the candied ginger pieces are separated - they are sticky so they tend to want to stick together. So make sure you break them up. Set aside.
4
In a small bowl whisk together canned pumpkin and eggs, set aside.
5
When butter mixture is lukewarm, gradually add it to the flour mixture. When completely incorporated add pumpkin and egg mixture. Mix for 1 minute, scrape bowl and give it another quick mix.
6
Pour into a large greased loaf pan. Bake at 325 degrees F for 50 minutes. Then, cover with foil and continue to bake for 15-25 minutes longer or until cake tester comes out clean. Let bread cool before slicing.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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: 1/2 cups Butter, 1/2 cups Brown Sugar, 1/2 cups Molasses, 1/2 cups 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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