Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Whole Wheat Pumpkin Gingerbread Recipe
    Lost? Site Map

    Whole Wheat Pumpkin Gingerbread

    Whole Wheat Pumpkin Gingerbread. Photo by Annacia

    1/1 Photo of Whole Wheat Pumpkin Gingerbread

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Amethyst42's Note:

    I am adapting this from Pumpkin Gingerbread on Allrecipies, so I can have the nutritional evaluation with whole wheat instead of white flour and brown sugar.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 24



    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
    2. 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. 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. 4
      Bake in preheated oven until toothpick comes out clean, about 1 hour.

    Ratings & Reviews:

    • on March 31, 2010


      I wasn't sure just what to expect from a pumpkin gingerbread, however, I like both and thought it would be an interesting combo. It's exactly that, an interesting blend of flavors that works. Don't expect a gingerbread with a slight pumpkin essence or a spicy pumpkin bread. The spicing is very mild and while the pumpkin is certainly there if someone received a slice without knowing that it was I think the reaction would be "This is really good, but, what is it". It's sure quick and easy to make and mine was done in 45 mins. I made a single loaf using 1/2 a cup of Splenda brown and 1/4 cup of Splenda granulated, one whole egg and 1/4 cup of egg white, doubled the cinnamon and used 1/4 each of nutmeg and mace. The bread is lovely, moist and very nice with French Vanilla tea. Made for PAC, Spring '10.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Whole Wheat Pumpkin Gingerbread

    Serving Size: 1 (76 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 249.2
    Calories from Fat 92
    Total Fat 10.3 g
    Saturated Fat 0.9 g
    Cholesterol 35.2 mg
    Sodium 180.9 mg
    Total Carbohydrate 37.7 g
    Dietary Fiber 2.2 g
    Sugars 24.1 g
    Protein 3.5 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.


    Over 475,000 Recipes Network of Sites