Pumpkin Gingerbread

Pumpkin Gingerbread

Who can resist this sweet combination of seasonal favorites?


3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15-oz) can DLM Organic Pumpkin
2 tsp ground ginger
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 tsp allspice
3½ cups flour
2 tsp baking soda
1/2 tsp baking powder
1½ tsp salt


Preheat oven to 350°F.

In a large bowl, mix sugar, oil, eggs, and water. Beat in the pumpkin and spices. Set aside.

In another bowl, sift the flour, baking soda and powder, and salt. Add the dry ingredients to the wet ingredients and stir until just mixed.

Pour into 2 greased or parchment-lined 5×9-inch loaf pans. Bake for 1 hour or until bread tests done.

Freezes beautifully.

5 comments on “Pumpkin Gingerbread

  • Please give alternative recipes that you know work LEAVING OUT sugar and oils that cause more inflammation. Surely you have recipes that substitute the infamous inflammatory ingredients like white flour, sugar, and vegetable oils. I would think: avocado oil, rice syrup, non gluten flour such as coconut or almond flour. Please let me know if you have one, because I wouldn’t want to waste expensive (!!!!) ingredients experimenting and would readily make the pumpkin bread using healthy ingredients. I am Diabetic.

    1. Hi Janet! This recipes can absolutely be cut in half and pumpkin spice would work really well as a replacement. Thanks for reaching out!

  • Could I second that comment? I cook for a family member with IBS and heart disease. Would love more recipes with healthy sugar and oil/fat alternatives.

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