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 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, is 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 roasted pumpkin that I had frozen, so it was more liquid than canned pumpkin puree. 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 an 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 also been updated.

The revised version has a delicious and pronounced ginger flavor. 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 Recipe

Makes: 2 loaves Adapted from: Pumpkin Gingerbread from Phyl (Of Cabbages & King Cakes)

Ingredients

• 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 teaspoons flax meal
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking powder

Directions:

Make sure you have all of your ingredients in place

Preheat oven to 350 degrees F (175 degrees C).  Lightly grease two 8 1/2-inch x 4 1/2-inch loaf pans.

In a large mixing bowl, combine sugar, oil, and eggs. Beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon, and cloves.

In a medium bowl, combine flour, soda, salt, baking powder, and flax meal.

Add the dry ingredients to the pumpkin mixture and blend just until there are no dry bits of flour.

Divide batter between prepared pans. Bake in a preheated oven until a toothpick inserted in the loaf comes out clean, about 1 hour. Remove the pans from the oven and let the loaves cool in the pan for 10 minutes.

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

You might enjoy these pumpkin bread recipes

Happy Baking! See you in the kitchen!

Cathy