Pumpkin Gingerbread

Pumpkin Gingerbread is a delightful seasonal treat that combines the flavors of pumpkin & gingerbread into one incredible dessert. This moist and flavorful pumpkin loaf is perfect for autumn and winter months, but can be enjoyed all year round!

Prep Time15

Cook Time1

Cool20

Total Time1 35

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Pumpkin Gingerbread

Servings: servings

Calories: 308kcal

Author: Jessica & Nellie

Ingredients

1 ½ cup granulated sugar
1 ½ cup light brown sugar
1 cup vegetable oil
⅔ cup water
4 eggs
15 oz. pumpkin puree 1 can
1 TBSP ground ginger
2 tsp cinnamon
1 tsp allspice
½ tsp ground cloves
1 tsp vanilla extract
3 ¼ cup all-purpose flour
1 TBSP baking soda
½ tsp baking powder
½ tsp salt
1 ½ cup coarsely chopped pecans divided

Instructions

Prep: Preheat the oven to 350 degrees F. Grease the inside of two 9x5 bread pans or line it well with parchment paper.
Gingerbread batter: In a large bowl, combine both the sugars, vegetable oil, eggs, and vanilla extract. Beat well to combine.
Add in the pumpkin puree, water, all the spices, and salt. Mix together until smooth. Set aside.
In a separate bowl combine the flour and both leavening agents. Combine the flour mixture with the wet mixture and stir well until fully incorporated.
Stir in 1 cup of chopped pecans, reserving ½ cup of pecans for the topping. Proceed to pour the batter into the prepared bread loaf pan and top with the reserved ½ cup of chopped pecans.
Bake: Place the loaf pan in the preheated oven and bake for 55-60 minutes until a toothpick can be inserted into the center of the loaf and come out clean.
Allow the bread to cool for 20 minutes before removing from the pan and placing on a wire rack to cool completely. Slice, serve and enjoy!

Notes

It is best to store the bread in an airtight container at room temperature and it will last for up to three days. For longer storage, wrap the loaf tightly in plastic wrap and store it in the refrigerator for up to a week.

Nutrition