Wonderfully flavorful and fragrant bread for the holidays.
Wonderfully flavorful and fragrant bread for the holidays.
Extremely easy recipe, which makes it especially nice for the holidays, when we all have plenty of other things to do! Moist and delicious. I recommend stirring the spices into the dry ingredients, rather than the wet. The ground cloves tend to clump a little bit in the wet ingredients, and nobody likes to get a mouthful of clove.Read More
Traditional gingerbread is made with molasses and brown sugar- not white sugar. Speaking of sugar, there is waaayy too much sugar in this recipe. And not enough spices. I had to add more and still didn't taste them very much -that was the only thing I changed about this recipe. The taste was just OK. Nothing specialRead More
Extremely easy recipe, which makes it especially nice for the holidays, when we all have plenty of other things to do! Moist and delicious. I recommend stirring the spices into the dry ingredients, rather than the wet. The ground cloves tend to clump a little bit in the wet ingredients, and nobody likes to get a mouthful of clove.
This bread was easy to make and delicious. It was a little too sweet for me. In the future I might add only 2 or 2.5 cups sugar. But others seemed to like it as is. Also my bread took nearly 1.5 hours to bake (for the center to cook). Coming out of the oven the outside was very dry but the inside very moist. I wrapped the loaves in foil overnight, still warm, and by morning, including the crust, the loaves were very moist. The bread got rave reviews overall so the recipe is a keeper I'm sure I'll make again. Great for the fall/winter holidays.
Awesome recipe, I have been looking for a recipe that mathces the Starbucks gingerbread and here it is. I substituted 1/2 white sugar and 1/2 brown sugar, applesauce for the oil and egg beaters for the eggs. But I did add cream cheese frosting and candied ginger on top. Awesome.
This is really good and moist. I made it for Christmas in a 10" well-greased tube pan. Everybody loved it. I used a simple glaze on it.
DELICIOUS! *Adjusted OVEN TEMPERATURE TO 325 & INCREASED BAKING TIME: Lg loaves-325/1hr 15 min; Mini loaf 325/45min; Muffins 325/20 min. **Increased amount of Spices by 1 1/2 to 2 times. Added ginger in with other spices **Used 1/2 white & 1/2 dark brown sugars **Used whole wheat flour or all purpose or 1/2 & 1/2 of each flour. Any ingredient variation comes out good. **MOST IMPORTANT IS THE OVEN TEMPERATURE DECREASE TO 325 and INCREASED BAKING TIMES. ENJOY!
i doubled the spices and added 1tsp clove, and i had people that normally don't like pumpkin-anything asking when i'd bake this again, excellent recipe
This bread is WONDERFUL. I like pumpkin bread to begin with but this is SO VERY good! I used the receipe as stated and it made 10 mini loaves. Perfect for gift giving! It smells so good when it is cooking too! Highly recommend this receipe!
This was a beautiful bread that raised perfectly. I made 7 mini loaves and 1 big loaf for an upcoming bake sale. Im sure this will be the first to go! Thanks for the recipie!
Awesome - best spicy pumpkin bread ever (and I've made ALOT. I followed a lot of the suggestions. Reduced sugar 2 cups(1 c white/1 c brown), 1/2 oil/1/2 applesauce, removed allspice, doubled cinnamin and cloves, added 1/2 tsp nutmeg, used 1/2 white flour & 1/2 whole wheat, reduced salt to 1 tsp. Super moist and very autumny. Definite add to my sweet bread collection.
My family loved this! I put some cream cheese icing on it and wow! Delicious!
Traditional gingerbread is made with molasses and brown sugar- not white sugar. Speaking of sugar, there is waaayy too much sugar in this recipe. And not enough spices. I had to add more and still didn't taste them very much -that was the only thing I changed about this recipe. The taste was just OK. Nothing special
An absolutely fabulous bread - easily my favorite. Incredibly moist and spiced with just enough ginger. Perfect for winter breakfasts.
Take the ever popular, wildly popular Downeast Maine Pumpkin Bread, and just vary the spices a little bit, most importantly with a heftier measurement of ginger, and you've got this Pumpkin Gingerbread. The recipes are essentially the same. But would I like the added ginger in this recipe? Yes I do! This is moist, pleasantly spiced and, just as I enjoy with the Downeast Maine recipe, includes no nuts,raisins, applesauce or...whatever. Just plain ol' darn good pumpkin bread. So if you're torn between the two recipes make either one and you'll be happy and equally satisfied.
This makes the best bread!! I took the advice in the other reviews and upped the spices by 50% and it smelled and tasted so good! The only other changes i made were just using 2 cups sugar, 1 white and 1 dark brown, and instead of 2 cups oil i used 1 cup oil and 1 cup cinammon apple sauce. Perfect!!! And don't forget the cloves even though the recipe forgets to mention them again! I'll be using this recipe dozens of times for the holidays!
I usually make Downeast Maine Pumpkin Bread, but have been really unhappy with it the last few times I made it. I am so glad I tried this recipe, if you are looking for gingerbread, keep looking, but if you want a pumpkin spice loaf, this is it! I halved the sugar and used 1/2 white and 1/2 brown sugar, 1/2 c oil and 1/2 c fat free sour cream for the 1 c oil, for the spices I used 2 1/2 tsps cinnamon and 2 1/2 tsps pumpkin pie spice, made 6 mini loaves, baked in 40 minutes, beautiful domed loaves that were nice and moist. Made again as muffins, I halved the sugar and oil, used whole wheat flour, got 24 large muffins, baked in 22 minutes, 8 minis, baked in 17 minutes. I have also added cranberries and pecans which were really nice additions.
This was PERFECT! I did make some changes just for personal preference! I only used 2 cups of sugar (perfectly sweet enough) and I used 1/2 cup of oil + 1/2 cup applesauce to cut down on the fat! I also only used 3 large eggs. I added 1 tsp. pure vanilla extract and I only used 1 tsp. of salt. This took an extra 10 minutes to bake. This will be my 'go to' gingerbread recipe from now on!
Fantastic, fantastic, fantastic! I have made this 3x in 2 weeks to give to friends, for company, etc and it will be my go-to quick bread recipe all autumn/winter long! the only things I changed the second time (original recipe = 5 stars) that I thought improved it were I changed the sugar to brown, used 1.5x the spices and replaced the water with apple cider. Next time I plan to try a 50/50 mix of oil and applesauce to cut down on the fat a bit. Definitely amazing!!
This is a favorite I make each year for the holidays. I bake mine in the mini loaf pans (9 loaves per pan)with bread liners @ 350 degrees for about 20 minutes. Then I mix an 8 ounce brick of cream cheese with a 7 ounce jar of marshmallow cream for a very tasty spread for the breads. Everyone loves them and looks forward to them every year.
Absolutely 5 stars!! I had planned to bake gingerbread for my Christmas get-together. The recipe I had called for cake flour and I had none. So, I started looking for another recipe. When I ran across this one and read the reviews, I thought I'd give it a try. I followed the recipe exactly as written, but prepared it in a 9 X 13 pan. About half way through baking, I topped it with a mixture of butter, brown sugar, flour, and chopped pecans (from my other gingerbread recipe). It took about an hour to bake. Oh my goodness....is this ever delicious! The pumpkin and spices smelled so good and the taste is perfect. It is very moist also. I like the addition of the crunchy topping, but this bread would be delicious plain, or with added nuts.
I used fresh pumpkin (1 3/4 cups) instead of canned & did 1 cup each of granulated & brown sugars. I like my bread to be slightly sweet & not overly sweet, so this ratio seems to fit the bill. I also went with a suggestion of another reviewer & doubled the amount of spices, except for cloves (1 tsp.) and it turned out wonderful! This is a very easy, moist recipe. Also, if using fresh pumpkin, omit the water since fresh pumpkin tends to have a little more water content. If you want your home to be filled with fragrant pumpkin spice aromas, then you found your recipe!
This is amazing! The only thing I added was 1 tsp of freshly grated nutmeg. Like one person suggested I baked at 325 and it took 1 1/2 hours to bake. This won't be sticking around here long - it is tooo delish! This will be a new family favourite.
Man, I would give this 10 stars if I could. It tasted like fall perfection! It was perfect as written, but I made a couple changes just to make it a tad healthier. I only used about 2 1/2 c of sugar. I used 3/4 c applesauce with 1/4 c veg. oil, and I substiuted whole wheat flour for half of the flour. I wouldn't dare mess with the flavors in this recipe. It is perfect as written.
Made this in a bundt pan and it came out moist and marvelous. I substituted buttermilk for the liquid because I had some in the fridge and added walnuts and a sugar glaze with just a splash of rum. Served with whipped cream flavord with a bit of rum and cinnamon sprinkled on top for garnish. FABULOUS!
This is excellent! 3 cups of sugar is too sweet, so I reduced the sugar to 2 cups. Used 3/4 cup vanilla yogurt and 1/4 cup oil to lighten it up, since other reviewers said it was oily - turned out fantastic, and low-fat too! I also added an extra 2 teaspoons of ground ginger to make it more gingery.
I'm really skeptic about pumpkin anything but I loved this bread. I will surely be making it again next year. The house smelled really like christmas. Added dried cranberries and my husband loved it!
Awesome! I made it this morning, and it was a huge hit with my husband and 4-year old daughter! I made a few suggested adjustments to the recipe: apple cider in lieu of water, and I doubled the cinnamon. It was done in exactly one hour and turned out perfectly - moist inside with a crispy top. So delicious!
Easy to put together and delicious! I followed others suggestions and added more spices (I put too much in, though--I can still taste the cloves and cinnamon!) I also substituted half the flour for 'white whole wheat' (it's whole wheat, but not as "wheaty"), applesauce for the oil, and 1 1/2 cups Splenda, 1 cup brown sugar, and just a 1/2 cup of white sugar instead of 3 cups white sugar. Next time I'm going to cut the white sugar out completely and add some flax seed. Overall, even with all the substitutions, the bread came out moist, dense, and flavorful. This recipe will be a keeper! Thanks!
I have made this recipe many times. Like the other reviewers I include doubled spices. I like an extra spice to my bread. I also use 2 cups white sugar, 1/2 cup brown sugar and 1/2 cup molasses. It makes the gingerbread taste even better. I cut my water down to 1/3 cup. I have made these as muffins and they are terrific. Bake for 25 minutes or until toothpick comes clean in the center. I am going to top these with cinnamon cream cheese frosting. YUMMY!!! A must try.
This bread had a wonderful rich spice flavor. I loved the influence of the ginger. I made the recipe as printed zero adjustments.
Phenominal! No joke. The outside edges of this almost taste like they caramelize. I replace 1/3rd of the vegetable oil with apple sauce to skim some calories without changing the taste, and add an additional 1/2 tsp nutmeg. The only negative about this bread is it's hard to stop eating it! So eat your veggies and protien first at dinner time, because once you reach for this bread, it's all over!
This was very good. I didn't double the spices like other reviewers suggested because I wanted a milder flavor. I put it in a bundt pan and topped it with cream cheese frosting from this site and sprinkled the top with cinnamon for presentation. UPDATE: I made this again but doubled the spice and replaced half the fat with applesauce and everyone liked it this way better.
Ok, yes I tweaked. I used 2c white sugar & 1c brown sugar & used 4 tsp pumpkin pie spice in place of the spices called for. The result was the BEST pumpkin bread I've ever had! Tossing my old TOH recipe out & replacing it w/this one!
WOW!!! This is my absolute favorite bread. I've had so many people ask me for the recipe and everyone loves it! I love how the crust is a tiny bit crunchy when it comes out (at least from my oven!) And the bread tastes even better after a day or two. My husband can attest to my obsession with this bread. There have been times when I've made this for multiple weeks in a row. This bread's aroma always brings back memories from Fall 2004 when I was first married and discovered this recipe. It always gets me excited for the cuddly feeling of fall. :) Thank you so much Terri!
Quite possibly one of my favorite recipes 'discovered' on Allrecipes. I've made a few modifications: For the puree, I bake a butternut squash (halved, seeded,face down on a lightly greased cookie sheet) for 40 minutes at 350F. Then I scoop out 1 cup of squash, puree it in the food processor, and set it aside until the wet ingredients are ready. I also made the following substitutions: - 1/2 cup Unsweetened Applesauce (instead of oil) - Whole Wheat bread flour - Splenda (white) - Fine Sea Salt The spices are spot on. Never sway from the suggested in the original recipe. I eat this every morning with vanilla yogurt. This bread's so good, I wake up in the morning happy, knowing I get to eat a couple slices! Thank you frosty for this ridiculously amazing bread recipe!
We call this "sell your home bread" we recently sold our home and each time we showed it I had one of these loaves baking in the oven! This is so good and makes your home smell great! I used 1/2 white and 1/2 brown sugar and pumpkin pie spice. The bread freezes well and everyone loves it...thanks for the recipe.
IMPORTANT TIP*** This is delicious, but I only noticed after the bread was in the oven that in the written directions it does not say to add the cloves. They are listed in the ingredient list but not in the written directions. Without the cloves it is alright, but I bet it would have sent it over the top with them! This recipe is a keeper!
This was sooo moist and delicious! I didnt add the allspice because I didnt have any, and i only put one tsp of ginger, cause i didnt want it to overwhelm the bread. i added also a little nutmeg. And i used brown sugar for some of the sugar, it gave it rich flavor! It was marvelous! im so glad i made this, and will be making it during the holidays.
Wonderful recipe! I added 3/4 cup of sour cream, 2 tablespoons of molasses, vanilla extract, substituted buttermilk for water, and substituted 1 cup of brown sugar for 1 of the white sugar. I also used 1 teaspoon of pumpkin pie spice. I baked in a 12 cup bundt pan for one hour - it was an absolute hit! Thank you for the recipe - it's a keeper!
I made this for an after Thanksgiving party and it was a hit! I followed the other reviewers and doubled the spices. I also added the nutmeg and pecans. I used only 21/2 cups of sugar but I don't think it was very sweet. It was just right. I may next time add 1 cup of dark brown sugar and just do 2 cups white and add more ginger. Thanks for the recipe. Update 11/7/08 I made these today and doubled the recipe. So I bought the 30 oz can of Pumpkin, however, I made a huge mistake by buying Pumpkin Pie Filling instead of Pumpkin Puree.I have to say I was very worried that it would come out too sweet and too spicy because I used 4c white sugar and 2c dark brown sugar and increased the spices by 50%. No fear...it came out great, not too sweet or spicy. It was very moist and rich. Absolutely wonderful....even after the mistake.
I changed nothing in this recipe. It's terrific as is. I made half the recipe and baked it in one 12 cup mini bundt pan and one mini muffin pan at the suggested temperature for 20 minutes. Drizzled with a spiced glaze, this was a warm, spicy and delicious treat.
****This was a hit with my family BUT I MADE CHANGES-reduced sugar from 3 cups to 1 1/2 cups, added 1/2 cup molasses, also cut water to 1/3 cup and added raisins. Cooked it in a bundt pan for 1hr 15 min @ 350. It looked wonderful. Served it with a Lemon Sauce(for company) but it was good on it's own and plenty sweet.
This was a fantastic pumpkin bread! The whole family loved it and it disappeared quickly. I made half a batch which was perfect for one loaf (wish I made the whole batch now!) Only thing I did differently was to add a tsp of vanilla to the half batch. Wonderful! Thank you!!
I have NEVER liked Pumpkin Bread. Made this recipe to give as thank you gifts. I sampled it just to make sure it wasn't too dry, flavors right, etc. HOLY COW, THIS WAS FANTASTIC! It was hard to give these away, I will definitely be making another batch and will make for years to come! Thanks, this changed my perspective on Pumpkin! My oven runs a little hot so I kicked my temp down to 325 and since I was making mini loaves, (as someone else suggested) I cooked these for 45 min and they did make 7 minis. If you do make minis, Make sure you rotate front to back half way through cooking.
Great flavor! I'd read other reviews before baking this and increased the spices by 50% - definitely gave it a good flavor without overwhelming the taste. Also reduced the sugar to 2c. so it wouldn't be so sweet. This recipe is a keeper!
I can't give it a five cause it really isn't anything special, however I make this recipe a lot in the fall, it's a no fail type of recipe. I have experimented and find that using 1/2 to 3/4 whole wheat flour is really good. Doing the whole thing whole wheat was too gritty. I make the bread in muffin tins for convenience. I have also substituted 1/2 the oil for apple sauce successfully and plan to try to substitute it completely next time I make it. I also double the spices, otherwise it's kind of bland.
A little too gingery
I thought this was better as a bundt cake than as a loaf cake (For me the recipe made one of each) It was very light and flavorful and especially good with an orange glaze I found in another pumpkin cake recipe on this site: Orange Glaze: 1 cup confectioners'sugar + 3/4 teaspoon grated orange peel + 4 teaspoons orange juice -- Drizzle over cake and sprinkle with chopped walnuts. I only gave it 4 stars because it really needs some sort of icing to finish it off.
Oh my, this was fabulous! I made muffins with mine, and decided that I had way too much batter(I had made 12 jumbo ones) so the next morning I added a little milk, and made pancakes with the left over batter! The family LOVED them, and it may be a new "pancake" recipe for me.
I almost didn't make this but had some extra pumpkin puree left over, I am so glad I did. This is really good!! I also followed the recipe exactly, well, I may have had a heavy hand on the cinnamon and I glazed it....but other than that ;-) Its perfect!! Moist and flavorful and perfect for the holidays!!
I loved this and took it to work it was gobbled up!
This is the first time I ever made bread and it is very easy... It filled my apartment with delicious scents! The bread is moist, and it has a perfect amount of spice. I ended up baking it for an additional 20 minutes, but that could be because of my old oven. I used one glass pan and one aluminum. It cooks *much* better in the aluminum pan.
I made the recipe as stated, adding a little extra of each spice for added yumminess. Then I baked it in a well-greased bundt pan at 325 for an hour and 20 minutes instead of two loaf pans and topped it with an easy glaze I found on this site. It turned out moist and scrumptious, the pumpkin flavor is not overwhelmed by the taste of gingerbread. This is definitely a new addition to my holiday offerings :)
Not enough stars! This is hands down the best baked good to come out of my oven. I make it exactly as stated, but I like to add about a cup of walnuts to the mix and I top it with a nutmeg glaze (1/2 cup icing sugar, 1/2 tsp nutmeg, 1/2 tsp cinnamon, 1/4 tsp ginger, 1 tbsp milk) that brings out the pumpkin even further. Since this makes two loaves, I enjoy sharing this treat with family around the holidays--although I must admit some separation anxiety! I also find that in a 9x5 glass loaf dish it needs 1.25 hrs, but in an 8x8 1 hr is perfect. And, enough can't be said about using freshly grated and freshly ground nutmeg and cloves :)
After a long stressful week at work joined with a week long of rainy, drizzly weather in Southern California my oven was begging me to bake. I selected this recipe and so glad I did. It was wonderful. Other than my standard rule of thumb for every baked good recipe (cut sugar amount in half and use 1/2 all-purpose/1/2 self-rising flour) I made it exactly as written. I can't not think of one think to change about it. The batter mixed up well, baking time was right on and flavor was definitely pumpkin and gingerbread. It baked beautiful and sliced perfect. Only problem I had was waiting for it to cool enough to have with my morning cup of coffee. Definitely try this recipe.
This was really good BUT i would double the spices, add som walnuts too! Really good toasted with butter, cinnimon and brown sugar sprinkled on top!
TO DIE FOR. This was a huge hit with everyone. I didn't have any cloves, so I substituted nutmeg. I also used applesauce in place of the oil to make it more heart healthy. I will definitely use this recipe again and again.
This was incredible! I made this last night to have with coffee in the AM, but by the time we went to bed it 1/2 gone! Great recipe! Smells so wonderful while baking. It really is starting to smell like the holidays now!I am definately making this again in small pans for gifts at Christmas. I also made the spread of cream cheese and marshmallow cream, was delicous! Thanks for a wonderful recipe.
I've made this twice now. It is an excellent recipe, turning out great even with some ingredient substitutions. My first batch I subbed whole wheat flour for white and mostly Splenda brown for the white sugar, to make it heavier, more like the James Beard version. (He says, “Many people consider gingerbread to be a cake, but it was originally meant to be a bread served at lunch or dinner with sweet butter.”) Anyway I spread it in a 13x9 cake pan, cut it into squares while warm and served it with barely sweetened whipped cream. It got raves. Today I made it and only went half white whole wheat and half unbleached all purpose flour, and used mostly a white Splenda sugar blend, but a half c. of Splenda brown. Then I added dark chocolate chips & split the batch in half. Half went into a muffin tin & the other half into a bread pan. Still turned out amazing! Confession time; I didn't use pumpkin. I used homegrown roasted mashed butternut squash leftover from dinner, buttered & seasoned. So I cut the salt back by about 1 tsp also. Since I really like it good and spicy, I used 2 and 1/2 tsp ginger, 2/3 tsp allspice, 2 heaping tsp cinnamon, 1/8 tsp ground star anise, 1/4 tsp ground cloves, a couple of grinds of fresh nutmeg and 1/2 tsp pumpkin pie spice. (If I weren't serving it to my grandma and daughter I would've put a little snap into it with a bit of cayenne, and/or possibly subbed in some candied ginger for the chocolate chips.) Anyway, great recipe Frosty, thanks!
Awesome! It smells absolutely heavenly while it is cooking! I shared it with many people since it makes so much ( I made one loaf pan and 4 mini loaves using my Pampered Chef 4-loaf stone). You must try it! One little change I made was to substitute 1 cup brown sugar for one of the cups of white sugar. Delish!
I just made these today. Moist, delicious flavor! Followed Lynn's advice ad baked them at 325 for 90 min. The last 10 min I covered them with foil so they wouldn't burn. Will split them into 7 small loaves to give this season.
OH MY! This is wonderful! My changes: substitute 1 cup whole wheat flour for 1 cup all-purpose flour, 1 cup brown sugar (dark, preferred) for 1 cup white sugar. Call me frugal, but I also substituted the reserved liquid from fresh-cooked pumpkin for the water in the recipe. Apple cider would also be a good substitute. Top this with whipped cream, and you have dessert.
UNBELIEVEABLE!!! I literally had to kick my friends out of the kitchen to keep them from eating all of the batter before I could get it in the oven. I changed the recipe slightly- left out half a cup of flour, and added 1/2 a cup of brown sugar and about 1/3 cup of molasses. I baked them into cupcakes, and and topped with a cream cheese frosting and sprinkles. One of the best things I have ever baked- PERFECT for the holidays. I'm making several loaves to frost and give as Christmas gifts. Thank you for this one- a new favorite!
Wonderful! I doubled the spices after reading other reviews, and I substituted applesauce for the oil to cut the calories. It was delicious!
Really good. Because "gingerbread" to me means molasses, I used 1/3 cup molasses and only 1/3 cup of water. I also used 1/2 cup less sugar, and doubled the ginger and cinnamon, because I like gingerbread spicy, but don't really like allspice. Next time I'll probably use a little more cloves too, but that's all just personal preference. I made 12 muffins and 1 large loaf and will probably make all muffins next time, just because that's what we like to eat, it's faster, and it's easier to get the baking time right with our oven. This was a great recipe, and easy to modify to what you like.
My DH claims this may be the best quick bread I have ever baked!! That being said makes this a 5+ star recipe for sure. I got 7 mini loaves, which I baked for 40 minutes. Will be making this for holiday trays for years to come I have a feeling!! Thanks for a great recipe frosty!!
Great flavor! This dessert-y bread was the first thing gone from the table at a Christmas party I attended! :) I replaced all the oil with unsweetened applesauce (for healthy reasons!) and cut the amount of cloves in half since I'm not a fan of the flavor (very strong otherwise). I did double most of the other spices like other reviewers had suggested. After it cooled, I melted cream cheese frosting and drizzled it all over. Amazingly moist and yummy! :) Thanks for my new holiday favorite!
Wow! That is good pumpkin bread.
Very good bread. I baked it like a few people suggested at 325 for 1.15 hrs and it is wonderful. I'm giving some to my sister and to my daughter and we'll see how they like it. I think it's very tasty.
Super spicy and wonderfully fragrant -- my daughter couldn't get enough of this bread. It was moist and flavorful and made the kitchen smell heavenly while baking!
Made two moist and delicious loaves of this pumpkin gingerbread for the Thanksgiving holidays. Followed the recipe as written with the exception of using my own pumpkin puree and adding in a cup of miniature chocolate chips. I also drizzled a powdered sugar glaze made from powdered sugar, milk and vanilla extract over the top of each loaf. Everyone loved it with several people saying it was the best they had ever eaten. Thanks frosty for sharing your keeper recipe!
I changed this recipe by substitution of water to buttermilk and using less sugar with 1 cup brown sugar and 1 cup of granulated. Allspice is a strong spice and some people do not like it, so you may want to go easy on that one. I then added chopped walnuts. The cooking time was a tad longer- maybe 5-8 minutes. I loved it and was asked for the recipe by several people at work. I will make again and again.
I was looking for a basic gingerbread loaf recipe and thought I'd give this one a try ... I used unsweetened applesauce instead of pumpkin and it came out WONDERFULLY. I'm sure it would taste great with pumpkin too but I wanted to share the substitution. I followed others' suggestion and doubled the spices and loved the results - I expect gingerbread to have a little bite to it. I also switched out 2/3 of the white sugar for brown, because I wanted a richer, more molasses-y flavor. This is definitely a keeper - thanks!!!
Delicious recipe! We have made and eaten so many loaves I can't even recount! This is a keeper in our house! My coworkers loved it too and asked for the recipe to make for their holiday meal.
This is the best quick bread recipe I have ever found! Didn't change a thing. I needed to bake it an extra few minutes only. I was looking for a recipe so that I can give out desert for the holidays and I found it. My husband says that it tastes like Christmas so I knew this was it! Thanks for sharing such an awesome recipe!
Super Delish! I made a couple changes. I reduced the amount of sugar to 2 3/4 cups and added a 1/2 cup of molasses, used milk instead of the water. and added 1 tsp. nutmeg. The bread turned out sooo good and it was sooo moist. I made the recipe again using applesauce in place of the oil but the bread came out spongy and not as moist?? This recipe is for sure a keeper!!
This is the best pumpkin bread I have every baked (so far.) I added an extra teaspoon of cinnamon and added in 2 t. of vanilla to the measuring cup before I added the rest of the water to measure 2/3 cup. I also added dark chocolate chips to one half of batch, that way had one loaf with chocolate and one without. I served this with homemade honey butter spread and coffee. I will take this to Thanksgiving dinner along with another couple of desserts.
I don't generally love pumpkin, but I LOVE this recipe. Perfect dusted with powdered sugar
The pumpkin gingerbread was absolutely fantastic! I made 6 mini loaves and topped each with clear sugar sprinkles before baking. The house did smell divine while baking, and everyone gobbled up lots of the gingerbread. I'll be making more loaves for our neighborhood Christmas cookie exchange. Delicious!!
Oh yeah! This is the pumpkin bread/muffin recipe I have been looking for. Sorry, but this one is just better than the oft reviewed Downeast Maine recipe - it has more flavor and bakes evenly. Although it is delicious as published, the second time I made it I reduced the sugar and slightly increased the spices. You could make 3 smaller loaves - it would bake up quicker.
Delish! Beware that it makes a lot though. I got 24 regular muffins plus a smallish loaf out of this. Baked muffins for 30 mins and the loaf for 45-50 mins. I went with 2 3/4 c sugar (half white & brown), 1/4 c molasses, 2 tsp vanilla extract, and milk instead of water based on reviews.
The best pumpkin bread I have ever made. This was definitely "pumpkin bread with ginger" and not "gingerbread with pumpkin". Its a bread, not cakey, and it is delicious and moist and flavorful. I made it exactly except was a little heavy-handed with the pumpkin. Next time (and there WILL be a next time) I'll probably add some nutmeg. Other than that its perfect- I had to cook it for 75 minutes and it could have used another 5 minutes, so plan on a long cooking time. And an extra work-out the week you make it because its so addictive :)
A great recipe, and a new favourite. I added double the ginger, used half whole wheat flour, and replaced the oil with applesauce. It turned out really well and smells amazing.
Absolutely Fantastic! We were salivating as it baked! I did make a couple of adjustments: 1. Rather than pumpkin puree, I used a mixture of Acorn Squash & Butternut Squash - 2 cups. 2. I was REALLY in a Ginger mood, so I used 1 tablespoon of Ginger. 3. For reduced sugar, I used 1-1/2 c. of sugar and 3/4 c. Splenda. 4. I was short on eggs, so I only used 2 eggs. Then, I pureed together 1 cup of applesauce (in place of the oil!!!) and 1 banana. You can't really taste the banana for all the other flavors!!! Also, rather than 2 loaf pans, I used 2 square cake pans; they baked in only 50 minutes. I can't wait to share this with my co-workers tomorrow!!!!!!!!!!
9/15/2014 - Made this today with some changes as recommended by others. Baked at 325 instead of 350. I decreased sugar to 1 3/4 cups using half dark brown and half white. I replaced half of the oil with cinnamon applesauce and used olive oil for the other half. I also increased spices by about half and added some freshly grated nutmeg. Cooled to handle and wrapped while still slightly warm. Beautifully moist and intensely spiced and absolutely delicious. Thanks for recipe and suggestions for changes.
Wow! I'm really just an amateur baker who does it on the weekends for fun. I'm usually not very good! However, everyone who is always very honest with me LOVED this bread! It came out perfect and we all thought it was better than the Starbucks pumpkin loaf!
works great with a can of apple pie filling instead of the pumpkin as well.
Followed recipe and added 1 1/2 cups spiced toasted chopped pecans and it was wonderful! My daughter who doesn't usually go for pumpkin anything LOVES this!
I made it twice already. It turned out delicious. I used 2 cups of sugar and in my second I used walnuts. My friend looved it. Thank you for sharing this great recipe.
It's better than Starbucks!! I took the advice of other bakers. Replaced 1 cup white sugar with brown sugar, bake at 325 for 1 hour 15 min., increased the ginger to 1 T, and added a pinch on fresh nutbeg. I also topped it with a heafty layer of cream cheese frosting. Delicous!!
Delicious! Moist. I doubled the spices (with the exception of the ginger). Baked two 9x5 breads at 325 for 1 hours 9 minutes. Perfect!
This bread is delicious! The only change I made was to use applesauce instead of the oil. I have made this many times and whenever I take it anywhere it is devoured!
Very good bread. It took longer to cook then suggested however.
So yummy! Even my kids loved it! I made it just as the recipe says (minus a cup of sugar because that's just insane to have almost as much sugar as flour) and then I made it again using applesauce instead of oil, egg whites instead of whole eggs, 1 cup less sugar, and the flour half whole wheat half white. It turned out GREAT both ways!
I love them as muffins. They're moist and have a nice crown. I substituted applesauce for half the oil, used 2c brown sugar and 1 cup white sugar, kept the spice quantity the same. Sprayed muffin tin with Pam with each batch. Bake at 325 for 20 min. made 2 1/2 dozen
I halved the recipe, half white and half brown sugar, used egg beaters, used half oil and half yogurt, used OJ instead of water, doubled most spices, added pecans, made 2 mini loaves and 11 muffins. Iced with cream cheese icing, 2 cups powdered sugar, 4 oz cream cheese, 2 Tblsp butter, 1/2 tsp ginger, a little milk.
I reduced the sugar to 2 cups, substituted half of the oil for applesauce, used 2 eggs and 1/2 cup egg beaters. Baked at 325 for an hour.
I love this recipe - I always add chopped fresh cranberries. My whole family raves about this bread and I end up making about 2 dozen mini loaves for the holidays.
With so many out there, I can really say that this one is A+. Yeilds 2 loaves for me, moist, and always easy to get ingredients. Thanks for the post!
I had such high hopes for this bread. The first time I made it I followed the directions EXACTLY and it turned out to be a wet soggy almost-burnt brick...but I really wanted it to work so I went out and bought ALL NEW ingredients, thinking that may have been it (not that any of my ingredients are that old)...but nope happened again!