Spiced Pumpkin Gingerbread

Spiced Pumpkin Gingerbread
Makes:
12
slices
Prep Time:
0
minutes
Total Time:
0
minutes
based on 31 reviews
You'll love the traditional flavors in this Spiced Pumpkin Gingerbread. This recipe is simple to make and a great holiday recipe too. Perfect for gift-giving or entertaining.

In this recipe:

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Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 3/4 cup wheat germ, any flavor
  • 1 teaspoon ground ginger
  • 1 1/2 to 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 5 tablespoons butter or margarine, melted
  • 1 large egg

Directions:

PREHEAT oven to 350° F. Lightly grease bottom of 9x5-inch loaf pan.

COMBINE dry ingredients in large bowl. Combine pumpkin, evaporated milk, butter and egg in medium bowl; mix well. Add pumpkin mixture to wheat germ mixture; stir just until moistened. Pour into prepared pan.

BAKE for 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.


Reviews:

Review This Recipe

better than gingerbread

 Star(s)

Paula Mason from OKLAHOMA CITY, OK

I love gingerbread, but this is even better than my best recipe. Toasted slices with cream cheese--it doesn't get any better!

Read More Reviews

Review This Recipe
  •  Star(s)

    Wonderful treat!

    Lacy Claeys from HELENA, MT

    I made this with my little girls and we all loved it. They loved getting to eat "Pumpkin" since we've had pumpkins around all fall.

  •  Star(s)

    THIS IS GREAT

    Nancy Predaris from MANCHESTER, NH

    I made this recipe last night, because I am diabetic, I used 1/4 cup of mollasses and 1/4 cup of splendar and 1/2 sugar instead of 1 cup of sugar, it tasted wonderful, we put butter on it and had it with hot coffee. Everyone in family loved it.

  •  Star(s)

    YUM

    Laurie Giafardino from

    My husband is a VERY picky eater, and loves his desserts. He said this was one of the best! I agree. It was easy to make, and gone in a flash!

  •  Star(s)

    Warm, Comforting, & Aromatic!

    Lisa White from CHISHOLM, MN

    Wow! This made the house smell terrific! I doubled the batch and used small bread pans (5-3/4" x 3") and it made seven beautiful loaves. Baking time was approximately 30 minutes. Sliced them for a special treat with a spoonful of fresh whipped cream--heavenly!

  •  Star(s)

    very tasty and good for you too!

    Lori Johnson from CIBOLO, TX

    This recipe was a cinch to make. It turned out to be such a lovely color too. My family loved it and its very good for you too. I think this is great planned around Thanksgiving dinner also. I will keep this one handy for sure.

  •  Star(s)

    Yummy Pumpkin Gingerbread

    Vonda Rice from HARRISONBURG, VA

    This is a wonderful recipe. I love that it had wheat germ in it (I used the plain variety). As any mom, I try to get my kids to eat healthy--so to have the wheat germ in there without them knowing it was a plus and added a little crunch as well. Very yummy.

  •  Star(s)

    Pumpkin Bread, Big HIT

    Amie Adams from Heber Springs, AR

    I took pumpkin bread to my sister in law's house for Thanksgiving. They loved it! I was so glad to have found this site and you guys being able to help me out! Thanks so much. I keep coming back for more!

  •  Star(s)

    Not rich enough

    HOLLY ISAACS from HAMILTON, OH

    My daughter's loved the bread, but my husband and I felt it tasted a little flat. It needed something to give it a richer taste. Also, I find it easier to mix the wet ingredients in the large bowl and then add the dry ingredients to it. This will keep you from having the dry ingredient stick to the bottom of the bowl and not finding out until you are trying to pour it in the loaf pan. Over all, the bread was ok. I doubt that I would make it again.

  •  Star(s)

    My kids love it..

    Carrie Crowell from Bethesda, MD

    The though of eating pumkins turned my kids stomach. I told them."you can't say you don't like pumpkin bread until you've tried it."They tried it and I had to tell them to save some for there father before it was all gone.I think it is the sweetness of the ginger they liked so much.

  •  Star(s)

    excellent recipe

    REBECCA TEMKIN from LAKE GROVE, NY

    I'v made this recipe a few times since i got it and it came out great each time, i brought it to my friends house and everyone there liked it a lot also.

  •  Star(s)

    Pumpkin Gingerbread

    Donna Loretti from EVERETT, MA

    Oh, my word!!! Was home sick on a weekend, bored as heck, decided to bake a recipe to review. Made this bread for all my co-workers at the hospital clinic. After all the "sinful" goodies we get from patients, thought I'd try something a little more healthful. Well, it was so easy to make, and it was a huge hit!!!!!!!! Nice pumpkin flavor with the taste of gingerbread, moist, and hits the spot!!!!!!!! Deliciouso!!!!!!!!

  •  Star(s)

    Like Gingerbread, love this!

    D Jones from DELAWARE, OH

    I've always enjoyed gingerbread, especially in the Winter months. This recipe gives it a new flavor I enjoy more than my old recipe! I think I have a new favorite gingerbread...

  •  Star(s)

    great for holiday office party

    Ginger Johnson from HUNTSVILLE, AL

    I received many compliments for this excellent bread which I served to my co-workers at a holiday office party. I don't usually make recipes that require so many ingredients because they look so complicated, but this was easy! I actually left out wheat germ, because I forgot to buy any, but it still turned out great.

  •  Star(s)

    try it youll like it

    Loretta Moore from NORTH TONAWANDA, NY

    i would just like to say my family really enjoyed this one

  •  Star(s)

    pumkin gingerbread

    Lynn Eder from OROVILLE, WA

    We liked this, but the next time I made it I added 1 cup of chopped walnuts and we liked that even more.

  •  Star(s)

    better than gingerbread

    Paula Mason from OKLAHOMA CITY, OK

    I love gingerbread, but this is even better than my best recipe. Toasted slices with cream cheese--it doesn't get any better!

  •  Star(s)

    Tasty bread for the whole family.

    Robin Tillotson from Glen Aubrey, NY

    I made this and they love it, so Im going to make it and take for a treat on Thanksgiving.

  •  Star(s)

    Wonderful with ...

    Jeanie Christy from Brooksville, FL

    This is great with cream cheese. It adds an old fashioned touch and a little moisture if your's comes out dry.

  •  Star(s)

    Pumpkin Gingerbread

    Anna Hoffman from Conshohocken, PA

    This was a great recipe. My family and coworkers really enjoyed it and wanted to know when I was going to make it again.

  •  Star(s)

    Best of Both Worlds-Pumpkin Gingerbread

    Melanie Wynter from Charlotte, NC

    This is a real great combining two great foods and tastes. Gingerbread and pumkinbread make for a great combination!

  •  Star(s)

    Disappointed after all the great reviews!!

    Alice Nadin from Wexford, PA

    We had such high hopes for this recipe but found it too chewy, very dry and too mild a flavor. Perhaps we simply like a more moist bread. Also made the Spiced Pumpkin Bread (also from this website) and found it wonderful! Happy baking!!

  •  Star(s)

    Pumpkin Geingerbread

    Susan RANKE from FOUR OAKS, NC

    This is a very nice tea loaf. Brings back warm and fuzzy memories for my husband. He loves gingerbread and this tastes just like grandma used to make. Wonderful!

  •  Star(s)

    Be careful - mine was good but a bit dry.

    Beverly Stroh from Gwinn, MI

    This is delicious! Mine though turned out a bit dry - I'm going to try again and substitute an ingredient that may make it a bit more moist.....

  •  Star(s)

    Pumpkin Gingerbread

    Lynn Bihun from Prince Rupert, BC

    This is so moist and tasty it has now become a much requested loaf for my family

  •  Star(s)

    Pumpkin Gingerbread to die for!

    Julie V. from Waite Park, MN

    This turns out just like my Mother made. Very delicious! Try it, you'll love it.

  •  Star(s)

    pumpkin gingerbread

    charlotte smith from louisville, ke

    I thought the texture was great it was moist but still formed well and the taste well I can't say enough.

  •  Star(s)

    Wonderful

    Joel Scarborough from Covington, LA

    Best gingerbread recipe around.

  •  Star(s)

    great for pumpkin lovers

    christie porter from shipshewana, IN

    Wonderful bread I love the ginger flavor in it and the fact that there are no nuts.

  •  Star(s)

    GINGERBREAD

    MARSHA DRINNEN from SOUTHAVEN, MS

    VERY GOOD.

  •  Star(s)

    SO good

    Pamela Schiopen from Dallas, OR

    This bread is wonderful and homey.

  •  Star(s)

    Fine Pumpkin bread

    Chris Andres from Dillard, OR

    This is a very nice pumpkin loaf for a Fall brunch/coffee gathering. I served it with other quick breads and some good cheeses, shelled nut meats, dried fruits and fine teas and coffee. Good comments from all the guests ! Give it a try.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 280
  • Calories from Fat: 70
  • Total Fat: 8g (12% of DV)
  • Saturated Fat: 4.5g (24% of DV)
  • Cholesterol: 40mg (13% of DV)
  • Sodium: 300mg (13% of DV)
  • Carbohydrates: 46g (15% of DV)
  • Dietary Fiber: 2g (10% of DV)
  • Sugars: 22g
  • Protein: 8g
  • Vitamin A: 50% of DV
  • Vitamin C: 0% of DV
  • Calcium: 15% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Spiced Pumpkin Gingerbread

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 3/4 cup wheat germ, any flavor
  • 1 teaspoon ground ginger
  • 1 1/2 to 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 5 tablespoons butter or margarine, melted
  • 1 large egg

 

Directions

PREHEAT oven to 350° F. Lightly grease bottom of 9x5-inch loaf pan.

COMBINE dry ingredients in large bowl. Combine pumpkin, evaporated milk, butter and egg in medium bowl; mix well. Add pumpkin mixture to wheat germ mixture; stir just until moistened. Pour into prepared pan.

BAKE for 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

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