Pumpkin Gingerbread

Maria Kenner


My daughter in law is a pumpkin fanatic so I am always on the lookout for pumpkin recipes.I found a recipe that was supposed to be for pumpkin gingerbread on the web but it didn't even call for molasses so I decided to come up with my own. Came out perfectly and is so delicious!


★★★★★ 1 vote

20 Min
45 Min


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  • 2 1/2 c
  • 3/4 c
    vegetable oil
  • 4
  • 2./3 c
  • 15 oz can(s)
    pumpkin puree
  • 1/2 c
    dark molasses
  • 1 tsp
    all spice
  • 1 tsp
    ground cinnamon
  • 1 tsp
    ground cloves
  • 3 1/2 c
    all-purpose flour
  • 2 tsp
    baking soda
  • 1 1/2 tsp
  • 1/2 tsp
    baking powder

How to Make Pumpkin Gingerbread


  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.
  3. Add water and beat until well blended.
  4. Stir in pumpkin, molasses, ginger, allspice cinnamon, and clove.
  5. In medium bowl, combine flour, soda, salt, and baking powder.
  6. Add dry Ingredients to pumpkin mixture and blend just until all ingredients are mixed.
  7. Divide batter between prepared pans.
  8. Bake in preheated oven for 40-45 minutes or until until a toothpick comes out clean.

Printable Recipe Card

About Pumpkin Gingerbread

Course/Dish: Sweet Breads

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