Ginger Pumpkin Bread
Ginger Pumpkin Bread
This pumpkin bread is a perfect fall dessert.
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Ingredients
Wet Ingredients:
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup vegetable oil
- 4 large eggs
- ⅔ cup water
- 1 15oz can pumpkin puree
Dry Ingredients:
- 3 ½ cups all-purpose flour
- 1 ½ tsp salt
- 2 tsp baking soda
- ½ tsp baking powder
- 4 tsp ground ginger
- 2 tsp ground allspice
- 2 tsp ground cinnamon
- 2 tsp ground cloves
Instructions:
- Preheat the oven to 325°. Grease 2 9×5-inch bread pans and set aside.
- In a mixing bowl, stir together the brown and white sugar, oil, and eggs. Once combined, add the water and pumpkin puree and stir until blended.
- In a separate bowl, combine all of the dry ingredients. Whisk until well blended.
- Add the dry ingredients to the wet ingredients and gently stir until just combined.
- Pour into the prepared pans and bake until a toothpick inserted in the middle comes out clean – about 1 hour.
- Cool on a cooling rack then remove from the pan.
Notes:
Make Ahead: You could easily make this the day before. Or even make in advance and freeze it.
This was really good. However, next time, I think I would replace at least half of the sugar with molasses. It would help it be a little more moist and would add a richer flavor. Also, adding candied ginger pieces would bring it up a step.