I love Fall! It’s such a beautiful time of year and a great time to be baking.
To celebrate the beginning of Autumn, I’ve been baking pumpkin bread. I particularly enjoyed this Pumpkin Gingerbread. It’s easy and delicious … a good one to include on your table.
Phyl with Of Cabbages & King Cakes, and a member of the Artisan Bread Baker’s Facebook Group, chose Pumpkin Gingerbread for the Bread of the Month. His recipe, along with my tweaks, are provided below.
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 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.
Pumpkin Gingerbread
- 2 1/2 cups sugar
- 3/4 cup olive oil
- 4 eggs
- 2/3 cup water
- 1 (15 oz.) can of pumpkin puree (or pumpkin, roasted & pureed)
- 2 teaspoons ground ginger
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 3 1/2 cups all-purpose flour
- 2 teaspoon flax meal
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking powder
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8 1/2-inch x 4 1/2-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.
Then place the loaves on a cooling rack to finish cooling before slicing or serving.
gaaarp says
Great write up. And thanks for the shout out! Does this count as my entry in the Pumpkin Recipe contest?!?
Cathy (breadexperience) says
Absolutely! I’ll enter your name in the drawing. Good luck and thanks for the recipe. The pumpkin gingerbread is delish!
Erik says
I wonder if this recipe could be lightened up just a bit – perhaps substituting applesauce for 1/2 the oil? I love the idea of this bread, but I’m looking to keep the calories down a bit. What do you think? Could it work?
Cathy (breadexperience) says
Substituting applesauce for part of the oil sounds like a great idea. I haven’t made this particular bread in awhile so maybe I’ll try that myself.
Anonymous says
the recipe omitted the flax meal! how much?
Cathy (breadexperience) says
Hi Anonymous! The revised ingredients are listed in the notes in italics. I used 2 teaspoons of flax meal.