Spiced Pumpkin Gingerbread Recipe

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This soft, moist bread is perfect for fall mornings with a steamy cup of coffee. Make for your holiday guests or give away as gifts to teachers, neighbors, or coworkers.

Cook Time

Prep time: 15 min
Cook time: 40 min
Ready in: 55 min
Yields: 4 mini loaves


  • 2 cup all-purpose flour, divided
  • 1/2 c brown sugar, packed
  • 2 tsp baking powder
  • 1 tsp cinnamon, ground
  • 1 tsp ginger, ground
  • 1/2 tsp baking soda
  • 1/2 c canned pumpkin, I prefer Libby's
  • 1/2 c molasses
  • 2 egg
  • 4 TBSP salted butter, softened
  • 4 TBSP 2% milk
  1. Combine 1 cup of flour, the brown sugar, baking powder, cinnamon, ginger, and baking soda in a mixing bowl. Stir. Mix in the pumpkin, molasses, eggs, butter, and milk. Beat on low speed for about 30 seconds. Switch to high and beat for another 2 minutes.
  2. Pour into well-greased loaf pans. There should be a small amount in each of the 4 pans.
  3. Make the topping with these ingredients: 2/3 cup of chopped walnuts and 2 tablespoons of sugar. Sprinkle the topping over each of the loaves.
  4. Bake at 350 degrees for 35-40 minutes or until a toothpick comes out clean. Cool for at least 10 minutes before removing from pan to a wire cooling rack.
  5. Store in an airtight container or wrap in pretty cellophane and tie with raffia ribbon for a beautiful presentation.

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