Recipe: Holiday Pumpkin Gingerbread

When we think of holiday baking several things come to mind: gingerbread houses, gingerbread men, log cakes and the list goes on. But why not make and bake something a different this holiday season and give your family and friends a taste of something out of the ordinary? This recipe for Holiday Pumpkin Gingerbread is an easy and great way to ‘spice’ up your holiday baked goods and it makes a wonderful breakfast treat! The original recipe was tried and tested from here, but also re-vamped to suit the holiday season.

Makes 2 9×5 inch loaves.


3 cups sugar

1 cup vegetable oil

4 eggs

2/3 cup water

1 (15 ounce) can pumpkin puree

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 baking soda

1 1/2 teaspoons salt

1/2 teaspoon baking powder


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans.
  2. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
  3. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
  4. Bake in preheated oven until toothpick comes out clean, about 1 hour.