Pumpkin Gingerbread — Bread of the Month

I love Fall!  It’s such a beautiful time of year and a great time to be baking.

To celebrate the beginning of Autumn, I’ve been baking pumpkin bread. I particularly enjoyed this Pumpkin Gingerbread. It’s easy and delicious … a good one to include on your table.

Phyl with Of Cabbages & King Cakes, and a member of the Artisan Bread Baker’s Facebook Group, chose Pumpkin Gingerbread for the Bread of the Month. His recipe, along with my tweaks, are provided below.

Pumpkin Gingerbread Revisited 9/29/2012:

I revisited this Pumpkin Bread today and made a couple of changes to the recipe listed below. First, I reduced the amount of sugar to 2 1/2 cups instead of 3 and used 3/4 cup of olive oil instead of 1 cup of vegetable oil. I used 2 cups of pumpkin that I had roasted last year and froze so it was more liquid than pumpkin puree from a can. I also added 2 teaspoons of flax meal. 

I mixed the batter using a wire whisk and a Danish Dough Whisk rather than messing up my stand mixer.  It’s a very easy bread batter so you don’t need a mixer.  I baked these loaves in 8 1/2” x 4 1/2 “ glass loaf pans rather than 9” x 5” non-stick pans. The photos have been updated as well.

The revised version has a pronounced ginger flavor which I like a lot. I also liked the height and texture of the loaves baked in the 8” x 4” pans rather than the 9” x 5” pans.

Pumpkin Gingerbread

• 2 1/2 cups sugar
• 3/4 cup olive oil
• 4 eggs
• 2/3 cup water
• 1 (15 oz.) can of pumpkin puree (or pumpkin, roasted & pureed)
• 2 teaspoons ground ginger
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 3 1/2 cups all-purpose flour
• 2 teaspoon flax meal
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking powder

Directions:

Then place the loaves on a cooling rack to finish cooling before slicing or serving.