Thursday, 8 October 2009

Pumpkin Gingerbread

I love Fall!  It's such a beautiful time of year and a great time to be baking.  To celebrate the beginning of Autumn, we're baking pumpkin bread in the bread-baking blog.  And wouldn't you know it, the Artisan Bread Baker's Group on Facebook decided to make Pumpkin Gingerbread this month for the Bread of the Month.  This pumpkin gingerbread is easy and delicious ... a good one to include in this series.

The Bread of the Month is a virtual bread-baking party hosted by Phyl at Of Cabbages & King Cakes. The party started on October 1st and ends on October 31st. You have a whole month to bake. That gives you plenty of time to join in the fun. Click here to learn more about the Artisan Bread Bakers.



Pumpkin Gingerbread Revisited 9/29/2012:

I revisited this Pumpkin Bread today and made a couple of changes to the recipe listed below. First, I reduced the amount of sugar to 2 1/2 cups instead of 3 and used 3/4 cup of olive oil instead of 1 cup of vegetable oil. I used 2 cups of pumpkin that I had roasted last year and froze so it was more liquid than pumpkin puree from a can. I also added 2 teaspoons of flax meal. 

I mixed the batter using a wire whisk and a Danish Dough Whisk rather than messing up my stand mixer.  It’s a very easy bread batter so you don’t really need a mixer.  I baked these loaves in 8 1/2” x 4 1/2 “ glass loaf pans rather than 9” x 5” non-stick pans. The photos have been updated as well.

The revised version has a pronounced ginger flavor which I like a lot. I also liked the height and texture of the loaves baked in the 8” x 4” pans rather than the 9” x 5” pans.


You might enjoy some of these other Pumpkin Bread Recipes.

Pumpkin Gingerbread

Makes: 2 large loaves

  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 2/3 cup water
  • 1 (15 ounce) can pumpkin puree (I used 2 cups of pumpkin puree that I roasted last Fall)
  • 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

Directions (with updated photos):

Make sure you have all of your ingredients in place (mis en place). Preheat oven to 350 degrees F (175 degrees C).  Lightly grease two 9 x 5-inch loaf pans.

In a large mixing bowl, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended.


Stir in pumpkin, ginger, allspice, cinnamon and cloves.


In a medium bowl, combine flour, soda, salt, baking powder, and flax meal.


Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed.


Divide batter between prepared pans.


Bake in preheated oven until toothpick comes out clean, about 1 hour. Remove the pans from the oven and let the loaves cool in the pan for 10 minutes.

Then place the loaves on a cooling rack to finish cooling before slicing or serving.
Once the loaves have cooled a bit, you can slice the bread and eat it.  That's the best part!  Enjoy!


Happy Baking!

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