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Ginger Pumpkin Bread

This pumpkin bread is a perfect fall dessert.
4 from 1 vote
Course: Dessert, Snack
Cuisine: American
Servings: 2 loaves
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Print Recipe

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 9x5-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.