April 24, 2017

Pumpkin Gingerbread

It’s the perfect seasonal breakfast bread. Or dessert bread. Or anytime-in-between snack bread. It’s hearty and moist and full of flavor. And you’ll want to eat at least half a loaf in one sitting. I promise.*

{3 cups} white sugar
{1 cup} applesauce
{4 large} eggs
{2/3 cup} water
{15 oz can} pumpkin puree**
{1 tsp} vanilla extract
{2 tsp} ground ginger
{2 tsp} ground cinnamon
{1 tsp} ground nutmeg
{3 1/2 cups} all-purpose flour***
{2 tsp} baking soda
{1 1/2 tsp} salt
extra cinnamon for topping

**Not to be confused with pumpkin pie mix.
***Can substitute 1 cup whole wheat flour for 1 cup all-purpose, if desired.

  1. Preheat oven to 350 degrees.
  2. In large bowl, mix together sugar, oil, and eggs. Stir in water and blend well. Add in pumpkin, vanilla, ginger, cinnamon, and nutmeg.
  3. In separate bowl, sift together flour, baking soda, and salt. Slowly stir flour mixture into pumpkin mixture.
  4. Pour into 2 lightly greased 9×5″ loaf pans. Sprinkle tops of loaves with cinnamon, if desired.
  5. Bake for 55-60 minutes, or until toothpick comes out clean. Let cool slightly before removing from pan.

Makes 2 loaves, about 22 servings each.
Nutrition Info: 101 Calories [22 Carbs, 2 Protein, 1 Fat]

As always, remember that my nutrition info may vary slightly from yours, depending on the brands and quality of ingredients used.

*Adapted from a recipe found on allrecipes.com.


  1. This is FANTASTIC, it must be so warming and flavourful.

  2. Elizabeth has made this for us. It’s delicious!


  1. […] it’s nice to celebrate with each side of the family individually. But as I was baking some pumpkin gingerbread to give away, I was thinking about all the yummy holiday foods we enjoy with each side of the […]