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pumpkin gingerbread loaves

t-easterly48-7872 avatar
Recipe by
Terry Easterly
@t-easterly48-7872
Bryan, TX

Adjusting recipes over the years to suit my grandchildren has yielded this favorite snack bread or dessert. These pumpkin gingerbread loaves are moist and spicy - not hot spicy - but deliciously spiced! As hard as it may be, allowing the loaves to rest brings such a wonderful mellowness, but with two terrific loaves, you may find it hard to not cut into the first one! Perfect loaves for sharing with friends and neighbors.

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yield 1 loaf serves 8 to 10, 2 loaves serve 16+
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For pumpkin gingerbread loaves

  • 1 1/2 c
    brown sugar, firmly packed
  • 1/2 c
    oil
  • 1/2 c
    butter, melted
  • 4
    large eggs, room temperature
  • 1/3 c
    milk
  • 1/3 c
    molasses, unsulfured
  • 1 can
    15 oz. pumpkin puree, not pie filling
  • 3 tsp
    pure vanilla extract
  • 3 1/2 c
    all purpose flour
  • 1 tsp
    baking powder
  • 2 tsp
    baking soda
  • 3/4 tsp
    salt
  • 3 1/2 tsp
    ground ginger
  • 3 1/2 tsp
    ground cinnamon
  • 2 tsp
    ground allspice
  • 1 tsp
    ground nutmeg
  • 1 tsp
    ground cloves

How To Make pumpkin gingerbread loaves

  • 1
    Preheat oven to 350°. Grease and flour two 8 x 4 bread pans.
  • 2
    In a large mixing bowl, combine brown sugar, oil, butter, eggs, milk, molasses, pumpkin puree, and vanilla. Whisk vigorously until mixture is smooth and completely combined.
  • 3
    In another large bowl, combine flour, baking soda, baking powder, salt, and all the spices. Whisk to combine so all spices are distributed throughout the flour.
  • 4
    Add half of the flour mixture to the wet ingredients and whisk in. Add the rest of the dry mix and whisk in until just fully blended. Pour batter equally into the two pans.
  • 5
    Bake at 350° for 55 to 60 minutes or until a toothpick comes out clean when inserted into the center.
  • 6
    Cool in the pans at least 10 minutes before removing and placing on wire rack to cool completely. Once fully cooled, wrap tightly in plastic wrap and let rest for 12 hours for spices to mellow.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Pumpkin Gingerbread Loaves:

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