Easy and Delicious Individual Pumpkin Gingerbread Recipe

Have you ever made something so incredibly delicious that it’s stopped you in your tracks? Something so scrumptious that you can’t stop eating it and everyone asks you for the secret recipe and/or when you’re making it again?

I’ve been making this pumpkin gingerbread for a few years now {and I apologize for being the worst person ever and not sharing it with y’all, but it never lasts long enough for me to photograph it!}

This is hands down one of my favorite recipes of all time.  Even picky Princess who snubs all things gingerbread has been busted sneaking slices up to her room.

I’ve had several proclaimed “all things pumpkin haters,” ask me for the recipe while eating their second or third slice.

This pumpkin gingerbread recipe is sweet, moist, dense, rich, lightly spiced, and so flavorful…. you can’t stop at just one slice, y’all. 

One reason I haven’t shared this recipe with y’all yet is that it disappears faster than I can photograph it, and when I did get a chance to photograph it, I couldn’t capture it the way I wanted.  I can’t capture the rich spices, the denseness, the cakey wonderful moist deliciousness.

This is the perfect complement to your morning coffee – or hot chocolate if like me you don’t drink coffee.  This bread is incredible sliced fresh, eaten two days old, paired with coffee, toasted with apple butter… you can’t go wrong.  

I think part of my problem photographing it is that I can’t stop snacking on it.

I’m going to share the recipe with y’all, but in all fairness, I feel it should come with a warning…

This pumpkin gingerbread is addictive… you can’t stop at one slice.

When you give it away as gifts (or to keep from eating it all yourself) you will have neighbors, friends, teachers requesting bricks of it, asking when you’re making more…

This is a life-altering recipe, y’all.

Proceed with caution and expectations of happiness.

Pumpkin Gingerbread

Delicious and Easy Pumpkin Gingerbread

Print Recipe

Prep Time:10 minutes mins

Cook Time:25 minutes mins

Total Time:35 minutes mins

Ingredients

• 3 1/4 Cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 3 Cups granulated white sugar
• 1 Cup vegetable or coconut oil
• 4 large eggs
• 2/3 Cup water
• 1 15 ounce can pumpkin puree
• 1 Tablespoon ground ginger
• 1 whole nutmeg freshly grated about 2 teaspoons
• 2 1/2 teaspoons ground roasted Saigon cinnamon
• 1 1/2 teaspoons ground cloves

Instructions

• Preheat oven to 325° F
• Spray a 6 pan mini loaf pan with baking spray **
• In a medium bowl combine flour, baking soda, salt, and baking powder - whisk together and set aside
• In a large mixing bowl combine; sugar, oil, and eggs - using a stand mixer, beat until smooth
• Add water, mix well
• Add in pumpkin, ginger, nutmeg, cinnamon, and cloves - mix until combined
• Add flour mixture 1 cup at a time, mix until completely incorporated.
• Put 2/3 Cup of the pumpkin gingerbread batter into each mini loaf pan.
• Bake 20 minutes, and then check in 5 minute increments. You want a strand of uncooked spaghetti or a toothpick to come out with crumbs clinging to it, but not wet with batter.
• Cool in pan 5 minutes, then remove to a wire rack to finish cooling completely

Notes

Depending on the mini loaf pans you use; this will make 10 - 12 individual loaves

Servings: 12 loaves

Author: Rachel - A Southern Fairytale