Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

This is my favorite pumpkin recipe of the season... Adapted from a pumpkin bread recipe i found on, my version is more like spicy gingerbread with the added richness of pumpkin!! It is wonderful with a cup of tea and keeps well in the fridge for up to two weeks. Also makes a nice gift! For muffins, reduce cooking time by 30 minutes (i like to add pecans and raisins to the batter for chewy-crunchy muffins, yum!)--. Enjoy!

Ingredients Nutrition


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
  2. In medium bowl, combine flour, baking soda, baking powder and salt; set aside.
  3. In a large mixing bowl, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, cinnamon, allspice, nutmeg and cloves.
  4. Add flour mixture to pumpkin mixture, stir until blended. Pour into prepared pans.
  5. Bake in preheated oven for about 1 hour, or until a toothpick comes out clean.


Most Helpful

This was my first time making gingerbread! I think was my first time making any bread. It turned out very well. My 2 yo loved it too. I didn't have any loaf pans, so I put the whole recipe in a baking pan. The only problem is that with just 3 people eating, it's going to last the whole 2 weeks.

Rebecca Becker September 03, 2016

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