Winston Churchill

Monday, November 21, 2011

For Thanksgiving - Pumpkin Gingerbread

If you're looking for an amazing pumpkin bread recipe for Thanksgiving dinner, look no further - I have the perfect one to share with you.  I'll be taking a plate full of this super yummy bread to our family dinner this year.

It's loaded with spices - especially an abundance of ginger which makes taste buds very, very happy.  As an added bonus your house smells fabulous while it's baking.  Trust me, this one's a keeper - you'll thank me after taking your first bite.  :) 



  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 2/3 cup water
  • 1 (15 ounce) can pumpkin puree
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking powder


  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. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
  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. Bake in preheated oven until toothpick comes out clean, about 1 hour.
Tip:  I also like to make this in the small loaf pans - you get 8 mini loaves and they only need to bake for 35-38 min.

1 comment:

Bridget said...

Yum, Yum Yum! Holly, I want to be neighbors so that I can come taste test everything you make! Haha!

Oh, and I suppose it would be fun for our boys to play too. ;)