I love this recipe because it creates two generous loaves with minimal effort. I appreciate the way the pumpkin puree adds moisture and richness, and I enjoy how the ginger, allspice, cinnamon, and cloves come together to create a perfectly spiced bread. I also like that the batter mixes easily without any special equipment.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 cups sugar 1 cup vegetable oil 4 eggs ⅔ 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 ½ cups all-purpose flour 2 teaspoons baking soda 1 ½ teaspoons salt ½ teaspoon baking powder
Directions
I preheat the oven to 350°F (175°C) and lightly grease two 9×5-inch loaf pans.
In a large bowl, I combine the sugar, oil, and eggs, beating until smooth.
I add the water and continue beating until the mixture is well blended.
I stir in the pumpkin puree, ginger, allspice, cinnamon, and cloves.
In a separate bowl, I combine the flour, baking soda, salt, and baking powder.
I add the dry ingredients to the pumpkin mixture and blend just until everything is combined.
I divide the batter evenly between the prepared pans.
I bake the loaves for about 1 hour, or until a toothpick inserted into the center comes out clean.
I sometimes add chocolate chips for a sweeter twist. I stir in chopped pecans or walnuts when I want extra texture. I swap part of the water with orange juice for a citrusy note. I sprinkle coarse sugar on top of the batter before baking for a light crunch.
Storage/Reheating
I store the cooled loaves wrapped tightly at room temperature for up to 4 days. I refrigerate them for up to a week when I want them to last longer. I freeze slices for up to 3 months, then thaw at room temperature. I warm individual slices in the microwave for a few seconds to soften them.
FAQs
Can I use fresh pumpkin instead of canned puree?
I can substitute an equal amount of homemade pumpkin puree if it’s well drained and smooth.
Why is my gingerbread dense?
I mix just until combined; overmixing can make the texture heavy.
Can I turn this recipe into muffins?
Yes, I reduce the baking time to about 20–25 minutes.
Can I lower the sugar?
I reduce it by up to 1 cup without affecting texture too much.
Can I use another oil?
I sometimes use melted coconut oil or light olive oil.
Can I add raisins?
Yes, I stir in about 1 cup for added sweetness.
How do I keep the loaves from drying out?
I wrap them tightly once cooled to lock in moisture.
Can I bake this in one large pan?
I can, but the baking time will increase significantly.
Can I add nutmeg?
I often add 1/2 teaspoon for extra warmth.
Why does the top crack?
It’s normal for gingerbread-style loaves as they rise in the oven.
Conclusion
I love making this pumpkin gingerbread because it’s incredibly easy, wonderfully spiced, and perfect for sharing. The loaves stay moist for days and taste even better the next day, making them a reliable and delicious bake any time I’m craving something cozy and aromatic.
