The best delicious Pumpkin Gingerbread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin Gingerbread recipe today!
Hello my friends, this Pumpkin Gingerbread recipe will not disappoint, I promise! Made with simple ingredients, our Pumpkin Gingerbread is amazingly delicious, and addictive, everyone will be asking for more Pumpkin Gingerbread.
What Makes This Pumpkin Gingerbread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin Gingerbread.
Ready to make this Pumpkin Gingerbread Recipe? Let’s do it!
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2 c All-purpose flour, divided
1/2 c Packed brown sugar
2 ts Baking powder
1 ts Ground cinnamon
1/2 ts Baking soda
1 c Canned pumpkin
1/2 c Molasses
2 Eggs
1/3 c Margarine
1/4 c Milk
1 ts Ground ginger
Stir together 1 cup of the flour, the brown sugar, baking powder, cinnamon,
and baking soda. Add the pumpkin, molasses, eggs, margarine, milk and
ginger. Mix vigorously until combined. Add the remaining flour and blend
in. Divide the batter evenly among 4 small loaf pans.
Bake in a 350 F oven for 40 to 50 minutes or until a wooden pick inserted
near the center of each loaf comes out clean. Cool the loaves in the pans
on wire racks for 10 minutes. Remove the loaves from the pans. Cool
thoroughly on the wire racks.
To Freeze: Wrap each loaf tightly in moisture- and vaporproof wrap. Seal,
label, and freeze for up to 6 months. To thaw, let stand, loosely covered,
at room temperature for 1 hour. Or, to micro-thaw, place 1 unwrapped loaf
on a microwave-safe paper towel. Microcook, uncovered, at 30% power
(medium-low) for 1 to 1 1/2 minutes.
Makes 4 loaves, 8 servings each.
Yields
4 Loaves
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