Pumpkin Gingerbread
(79)
  • Number of Servings: 8
Ingredients
1 egg2-1/2 tbsp canola oil1/4 cup molasses1/4 cup brown sugar2 tbsp milk1/3 cup pumpkin1 cup flour1 tsp baking powder1/4 tsp baking soda1/2 tsp cinnamon1/2 tsp ginger
Directions
In a medium bowl, beat egg and oil.
Add milk, brown sugar, molasses, and pumpkin, and beat to combine.
Sift flour, baking powder, baking soda, cinnamon, and ginger, and add to wet ingredients.
Beat until smooth.
Pour into a greased (or sprayed with cooking spray) loaf pan, 6.25" x 3.75".
Bake at 350 degrees for 40-45, or until a tester comes out clean.


Number of Servings: 8

Recipe submitted by SparkPeople user KNITTINGKITTY.
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 167.0
  • Total Fat: 5.2 g
  • Cholesterol: 27.9 mg
  • Sodium: 141.4 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 0.8 g
  • Protein: 2.8 g

Member Reviews
  • KEITHCORI
     Loved it. Doubled it, and instead of using the oil, I used applesauce. One of the kids snack size apple sauce. Turned out very moist and fantastic flaver. Used pumpking pie spice and about 1 tbsp of cinnamon. love that stuff.
    - 3/4/08
  • VIVAUDISS
     i made into cupcakes,,and added pumpkin pie spice. 8 perfect cupcake for the 8 servings!!! - 12/7/08
  • KMBRADY
     Super yummy & easy! I trippled the recipe to make a bundt and added allspice and cloves to the seasonings. I also replaced the oil with 1/4 cup applesauce (for the trippling of the recipe) as well as used a whole 15oz can of pumpkin. I substituted the milk w/Soy 'nog' & added 1cup golden raisins. - 11/18/10
  • LORTHOM2001
     yummy-licieux! Used no oil, nor egg -- apple sauce subs for both. Used half white flour and half flax-meal to meet the recommended flour portion. Reduced sugar, increased cinammon, and used fresh puréed ginger too...came out just the same! - 9/28/11
  • HONEYBEEISME
     Very good!!! I love gingerbread & pumpkin so this was a hit w/ me. I did use applesauce instead of the oil, but next time, might just go for it and use oil! I did double the spices as I like a spicy gingerbread, but it was good as is. Will make again for sure! Very simple and yummy! - 2/3/10
  • MSQ2U1
     i needed to change the molasses and sugar to splenda and splenda brown sugar as i am diabetic but this really satisfies my pumpkin craving - 3/27/11
  • VANANDEL
     I used half whole wheat flour to add more fiber and a little more pumpkin. It was fantastic! I'm going to try replacing the oil with applesauce as others have suggested. THANK YOU! - 5/12/11
  • SHANIMCK
     Loved it! It is designed for a very small pan, so I doubled it, but turned out I should have tripled to fit a normal loaf pan! - 9/17/08
  • PEPPERSPRAYKAT
     I read the other comments, and doubled the milk, tripled the recipe to make a big pan, and used an additional 1/2 cup of pumpkin. Absolutely great! - 12/22/07
  • ELFKITTY
     I used splenda and added raisins- VERY yummy =) - 10/27/07
  • KRISTIEDOUGLAS
     I saw this recipe last night and made it this morning, I omitted the oil and replaced it with applesauce. It was really good but I think the next time I make it (and I will make it again!) I will just a little less molasses, I felt it took away from the taste of pumpkin. - 4/12/10
  • BLACKDOGINN
     Very moist, great flavor. Triple the recipe to make to normal size loafs - one for now and freeze one for later. - 9/3/07
  • BEINGCAUSE
     Interesting how everyone 'loves' this recipe, but nearly all have modified it -- so what they love is not this recipe at all. We made it as written (shocking!) and found it to be dry. - 12/17/15
  • MYRABILL
     Very good - I halved the brown sugar and added 1/4 cup crystallized ginger. - 11/4/15
  • LEANJEAN6
     It tastes good--easy to make too-- - 3/27/11
  • JWOURMS
     I added a lot more ginger (1 Tbsp) and I think its almost to my taste. I couldn't taste ginger with 1/2 tsp. this is a really lovely breakfast bread or quick and healthy snack. Very tasty. - 10/26/10
  • ETHELMERZ
     That little bit of pumpkin isn’t going to make this any more nutritious than regular gingerbread, people, don’t be fooled. It ain’t bad, but ain’t special, either. Needs more pumpkin! - 10/30/17
  • SUNFLOWERNUT
     Doubled it, and instead of using oil, used applesauce. One of the kids snack size apple sauce. - i made into cupcakes,& added pumpkin pie spice. 8 perfect cupcakes! - I tripled the recipe & made a bundt. Added allspice and cloves. Also replaced the oil w/1/4 cup applesauce & used a whole 15oz can of - 12/3/15
  • FLYINGONBY
     Read reviews, doubled recipe and made 3 small loaves. We really like this and A few picky eaters really enjoyed this too. - 4/20/11
  • BOOPSTER69
     Made this for a get together and it was a hit! Tripled the recipe and made it in a bundt pan! Yummy! - 12/21/10
  • MISSLORI5
     I made this recipe as is for a group of ladies at a tea. They loved it! So did I! I realize I don't normally eat this way, but the calorie count is way down and it was sooooo good warm! - 12/19/10
  • USE2BAGODDESS
     I have a gluten allergy but will try to adapt this using GF all purpose flour. Thank you for posting such an easy recipe. I've been dying for some holiday bread that I can eat. - 12/6/10
  • LMCA09
     It was very moist and had a good flavor, but I think it would have been much better with pecans or some other nut added. (I also tripled the recipe) - 9/9/07
  • JANIEWWJD
     This bread was so delicious!!!! - 11/30/20
  • BONNIE1552
     Delightful! - 11/7/20



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