Thrifty Little Mom

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Easy Pumpkin Gingerbread Loaf

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Rhonda John

Post Written by Rhonda John

Easy Pumpkin Gingerbread Loaf Recipe

Kim and I recently recorded a podcast where we talked about friendships. Sometimes all it takes is little things to rekindle a friendship. Every year in the Fall I am reminded of a good friend that I haven’t lived near for over 20 years. We don’t get to talk or write often, but we keep up with each others’ families on social media. The reason I think so fondly of her around this time is because she passed along a recipe to me years ago that has become synonymous with the changing of the seasons from Summer to Fall in our household.

Through the years I have changed the recipe up a bit, but this easy pumpkin gingerbread loaf is so good that you will want to share it with your friends too!

Pumpkin Gingerbread Ingredients

Ingredients:

2 1/2 cup sugar
1/4 cup coconut oil
3 eggs
2/3 cup water
15 oz can of pure pumpkin*(note that the picture shows a 29oz can-just use half)
2 tsp ground ginger
1 tsp each cinnamon, nutmeg, cloves & allspice
3 1/2 cup whole wheat flour
2 tsp baking soda
1 1/2 tsp sea salt
1/2 tsp baking powder
Pumpkin Bread

Directions:

Preheat your oven to 350 degrees. In a large mixing bowl mix sugar, oil, eggs and water. Beat in pumpkin & spices. In a medium bowl combine flour, baking soda, salt & baking powder. You can either sift the above ingredients together or whisk them with a wire whisk briskly. Next add the dry ingredients to the pumpkin mixture and stir just until blended. Pour into 2 greased 5×9 loaf pans or you can make big muffins too. Bake for 1 hour or until toothpick inserted into the center remains clean when removed. Enjoy!
I know you will love this sweet bread as much as I do. Do you have any recipes that remind you of a long lost friendship? Please, share it with us in the comments section below!
Easy Pumpkin Gingerbread Loaf

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