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Pumpkin Gingerbread

A heartwarming autumn treat featuring moist gingerbread infused with pumpkin puree and warm spices.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree (canned or fresh)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2/3 cup vegetable oil
  • 3 large eggs
  • 1/2 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can be substituted with whole wheat flour.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it or lining it with parchment paper.
  2. In a large mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix until smooth.
  3. Crack in eggs one at a time, mixing well after each addition, then add vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, spices, and salt.
  5. Gradually add dry ingredients to the wet mixture, mixing until just combined to avoid overmixing.
  6. Pour the batter into the prepared loaf pan and smooth the top. Bake for about 50-60 minutes or until a toothpick comes out clean.
  7. Allow the gingerbread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  8. Slice, serve, and savor the pumpkin gingerbread.

Notes

For added flavor, consider topping with cream cheese frosting or a warm caramel drizzle. You can also serve with whipped cream or vanilla ice cream.