Pumpkin Gingerbread

Pumpkin Gingerbread

4.3 of 5 (79)
editors choice
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Pumpkin Gingerbread calories by ingredient


Introduction

A gingerbread recipe with a healthy twist--the addition of the pumpkin helps to make this treat much more nutritious. A gingerbread recipe with a healthy twist--the addition of the pumpkin helps to make this treat much more nutritious.
Number of Servings: 8

Ingredients

    1 egg
    2-1/2 tbsp canola oil
    1/4 cup molasses
    1/4 cup brown sugar
    2 tbsp milk
    1/3 cup pumpkin
    1 cup flour
    1 tsp baking powder
    1/4 tsp baking soda
    1/2 tsp cinnamon
    1/2 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.

Member Ratings For This Recipe


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    Very Good
    37 of 39 people found this review helpful
    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


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    Incredible!
    25 of 25 people found this review helpful
    i made into cupcakes,,and added pumpkin pie spice. 8 perfect cupcake for the 8 servings!!! - 12/7/08


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    Incredible!
    21 of 22 people found this review helpful
    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


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    Very Good
    17 of 18 people found this review helpful
    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 purťed ginger too...came out just the same! - 9/28/11


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    Very Good
    9 of 10 people found this review helpful
    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


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    Very Good
    5 of 5 people found this review helpful
    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


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    Incredible!
    4 of 4 people found this review helpful
    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


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    Very Good
    4 of 4 people found this review helpful
    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


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    Very Good
    4 of 4 people found this review helpful
    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


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    Very Good
    4 of 4 people found this review helpful
    I used splenda and added raisins- VERY yummy =) - 10/27/07


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    Very Good
    3 of 3 people found this review helpful
    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


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    Incredible!
    3 of 3 people found this review helpful
    Very moist, great flavor. Triple the recipe to make to normal size loafs - one for now and freeze one for later. - 9/3/07


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    O.K.
    2 of 2 people found this review helpful
    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


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    Very Good
    2 of 2 people found this review helpful
    Very good - I halved the brown sugar and added 1/4 cup crystallized ginger. - 11/4/15


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    Good
    2 of 2 people found this review helpful
    It tastes good--easy to make too-- - 3/27/11


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    Very Good
    2 of 4 people found this review helpful
    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


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    Good
    1 of 1 people found this review helpful
    That little bit of pumpkin isnít going to make this any more nutritious than regular gingerbread, people, donít be fooled. It ainít bad, but ainít special, either. Needs more pumpkin! - 10/30/17


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    1 of 1 people found this review helpful
    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


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    Incredible!
    1 of 1 people found this review helpful
    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


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    Very Good
    1 of 1 people found this review helpful
    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


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    Incredible!
    1 of 1 people found this review helpful
    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


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    1 of 3 people found this review helpful
    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


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    Very Good
    1 of 1 people found this review helpful
    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


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    This bread was so delicious!!!! - 11/30/20


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    Delightful! - 11/7/20


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    This is a very good recipe! - 10/31/20


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    This sounds good. - 10/30/20


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    Incredible!
    Love this combo. - 10/30/20


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    Incredible!
    Treat Treat Treat! Favorite Fall recipe - 10/30/20


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    OH MY WORD! Looks so inviting....and her I sit right before breakfast...yum-yum - 10/30/20


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    Looks good, will have to try - 10/30/20


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    I can't wait to try this! - 10/30/20


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    I needed to use up 3/4 C pumpkin so doubled reciped, used sour milk so changed baking powder to 1 1/2 t and baking soda to 1 t, also omitted molasses and used 1/2 C brown sugar. Added pecans, broken, about 1/4 C - 7/20/20


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    Sounds delish ... adding to my "to make" list. - 12/19/19


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    Very Good
    I'm not a pumpkin fan however needed to use the gift, and I was not disappointed with this reicpe - 12/16/19


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    Good
    The mistake I made was that I used fresh pumpkin. I was told that canned pumpkin is a lot better. Will try again. - 10/31/19


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    Love pumpkin - 10/30/19


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    I had lost the recipe! Thank you! - 10/30/19


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    Incredible!
    Love this recipe - 10/30/19


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    This sounds tasty! - 10/30/19


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    Very Good
    Nothing - 10/30/19


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    Looks good - 10/30/19


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    Incredible!
    Delicious ! - 10/30/19


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    Very Good
    Making this today as we are taking it to a fall get together Saturday - 11/9/18


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    Very Good
    excellent - 11/7/18


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    Incredible!
    I love spicy pumpkin bread, especially in the fall. I used the recipe as is with the oil, but increased the spices. It was delicious! - 11/3/18


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    thanks for sharing - 10/31/18


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    Incredible!
    Delicious! - 10/30/18


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    thanks - 10/30/18


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    A fusion of two great flavors - 10/30/18


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    Incredible!
    This was just fantastic - 10/30/18


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    Pumpkin lover here. - 10/30/18


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    Molasses! Yes! - 12/5/17


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    Great idea want some - 11/13/17


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    Incredible!
    Yummy! - 10/31/17


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    Incredible!
    This is really good I used applesauce instead of oil. Family really love this. - 10/31/17


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    Very Good
    yum. wish for more fiber in a bread product, but still yummy. - 10/31/17


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    yum - 10/31/17


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    Incredible!
    This is excellent. I too used applesauce in place of the oil and made muffins. Will make this again. - 10/30/17


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    Sounds like a great quick bread to try although 8 serving per loaf seems to be a rather large piece.
    I will use a little extra pumpkin or applesauce for the oil. I have done that before and it's great.
    - 10/30/17


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    this looks so good - 10/30/17


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    yummy - 10/30/17


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    I love this recipe! So filling and yummy. - 10/30/17


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    NICE - 10/30/17


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    Delicious! - 10/30/17


  • no profile photo

    Incredible!
    I now use applesauce instead of oil as well and they were great! we loved it! - 10/30/17


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    Incredible!
    Love this pumpkin gingerbread recipe! Delicious! - 10/30/17


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    yummy - 10/30/17


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    Nice treat. Not overly sweet. - 10/30/17


  • no profile photo

    Incredible!
    Yummy - 10/30/17


  • no profile photo

    Incredible!
    yummy! - 10/30/17


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    Looks good! - 10/30/17


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    Very good. Will definitely make it again. - 10/30/17


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    Bad
    Won't try this I'm not a fan of gingerbread and recipe has no fiber. Pumpkin has loads! - 10/30/17


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    Incredible!
    Delicious - 10/30/17


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    Incredible!
    Delicious!! - 10/30/17


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    Good
    this was good..real moist
    I added pumpkin pie spice too
    I used whole wheat flour too and added a bit of flax and 1/2 cup of apple sauce
    - 10/30/17


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    Incredible!
    Awesome my family enjoyed this - 10/30/17


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    Looks tasty! - 10/30/17


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    Oh my, Yum. I switched out canola oil and used avocado oil. And because I Love ginger and had a bit of fresh left, I grated that in also, maybe a tsp. Others might not like that little bit but my family enjoyed it , - 10/30/17


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    I did this in cupcake papers, the grandkids enjoyed them with cream cheese. - 10/30/17


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    Incredible!
    Yummy! Love this pumpkin gingerbread recipe! - 10/30/17


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    Incredible!
    LOOKS GOOD - 10/30/17


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    Incredible!
    Very good and I will be making it for Thanksgiving.
    - 10/30/17


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    had this last night it was very good - 10/30/17


  • no profile photo

    Very Good
    Love me some pumpkin bread - 10/30/17


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    YUmmy - 10/30/17


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    Yummy! - 10/30/17


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    Incredible!
    great recipe. - 10/30/17


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    Delicious - 10/30/17


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    love pumpkin! - 10/30/17


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    Very Good
    love pumpkin anything. - 10/30/17


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    very interested recipe. - 5/27/17


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    Very Good
    There are no quick fixes, but there's magic in moderation. - 4/16/17


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    Very Good
    Everyone loved it. I like that it was so easy to make. I make it often. - 3/10/17


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    This recipe is tempting! I love pumpkin and ginger! I'm going to try making it with a little more ginger and in mini cupcake liners. Thanks for sharing it! - 2/3/17


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    Incredible!
    Tripled the recipe and it came out awesome. Added applesauce, raisins and a few walnuts. Came out fantastic. All the ladies at my Chat and Sew class wanted the recipe. - 10/30/16


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    Very Good
    I was part way measuring out and looked at the pan size, all my loaf pans are bigger or smaller, I don't like recipes that make portions very small to lower calories, having said that I did continue, added cloves, cut half the oil sub with extra pumpkin, doubled the recipe, was very tasty. - 10/9/16


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    Incredible!
    I made this recipe last night and I love it, just the way it is! This recipe is a keeper. Thank you for sharing... - 4/10/16


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    Very Good
    Loved the texture of the top! I made it into 8 muffins for the sake of easier tracking of serving size. I also subbed applesauce for the oil. I might try the pumpkin pie spice next time to pump up the flavor. All in all, a nice little breakfast treat! - 3/10/16