I love baking. I love fall and winter baking the most. I really love pushing the limits with flavor combinations.
One of my favorite fall and winter treats to make is Pumpkin Gingerbread Loaves.
These pumpkin gingerbread oaves are amazing. They are actually my most requested holiday gift. I have made several versions but the gluten free version seems to be the favorite.
This is a very easy recipe to make with your children as well. It is straightforward, requires regular old kitchen equipment, and makes for some great “batter taste testing.”
Fair warning – if you are making these pumpkin gingerbread loaves as gifts, you will want to make at least one, maybe two extra. Why? Because I assure you that one gift loaf will make it's way into your belly before it can be delivered.
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Pumpkin Gingerbread Loaves
This pumpkin gingerbread loaf brings all the flavors of fall and winter into one delicious (and healthy) baked good. They also make great and welcomed gifts.
- 2 cups unrefined sugar (I prefer to substitute raw honey. Only use 1 cup.)
- 1/2 cup butter
- 3 large eggs
- 1 1/2 cups cooked, pureed pumpkin (check out how I make it)
- 1/2 cup water
- 2 1/2 cups sifted flour (I use this gluten-free blend)
- 1/2 teaspoon baking powder
- 1/2 tablespoon baking soda
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped nuts
- 1/2 cup chopped raisins (optional)
- Preheat oven to 350°F.
- Cream together sugar/honey and butter until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Squeeze excess moisture from pumpkin (if using fresh or frozen). Stir in pumpkin and water and mix well.
- Whisk together dry ingredients and gently fold them into the liquid ingredients. Mix only until dry ingredients are moistened.
- Stir in nuts and raisins.
- Pour into a large loaf or Bundt pan that has been well greased with butter or oil. You can also use mini-loaf pans.
- Bake for about 1 hour or until a cake tester inserted in center comes out clean.