Pumpkin Gingerbread

This has to be the weirdest fall ever. High seventies on the first day of November. Beautiful and sunny, though the wind has picked up a bit. The gusts come and go, stirring up leaves from the trees, so it’s beginning to at least feel like autumn.

Trick-or-treaters paraded through the neighborhood last night, leaving a trail of candy wrappers and smiles. Mr. Jack-o-lantern is still sitting on his perch (maybe we’ll light him up again tonight!).

We almost always have extra pumpkin sitting around this time of year, either puréed and in cans, or fresh. Two of my favorite sweet quick breads are pumpkin bread and gingerbread. This recipe (an experiment really) I’m delighted to report, happily combines the two—pumpkin and gingerbread. Spicy, molasses-y, pumpkin-y. Easy too. Happy fall!

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Pumpkin Gingerbread Recipe

  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Yield: Makes one loaf.

By the way, we made one batch of this pumpkin gingerbread forgetting to add the melted butter and you know what? It's still turned out fine. Not as moist as the butter version, but still good, and better the next day. I still prefer the butter version, but if you are trying to cut back, you can leave it out.

Ingredients

  • 1 1/2 cups (200 g) all purpose flour*
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup (240 ml) pumpkin purée**
  • 1/2 cup (1 stick, or 112 g) butter, melted
  • 1/2 cup dark brown sugar
  • 1/2 cup (120 ml) molasses
  • 1 Tbsp finely minced candied or fresh ginger (optional)
  • 2 eggs, beaten
  • 3 Tbsp water
  • 1/2 cup raisins (optional)

* I've also made this pumpkin gingerbread using gluten-free flour from King Arthur. Turned out great!

* *To make pumpkin purée from pieces of leftover pumpkin, just roast or boil the pieces until tender, then remove the skin. Smash the cooked pumpkin with a fork. If using a whole pumpkin, sugar pumpkins work best. Cut in half, scoop out the strings and seeds, bake the pumpkin halves at 350°F on a foil-lined baking pan until soft, about 45 minutes to an hour. When cool, scoop out the flesh and mash with a fork.

Method

1 Preheat oven to 350°F (180°C). Prepare a 9x5x3-inch loaf pan with non-stick spray or butter to keep the pumpkin gingerbread from sticking to the pan.

2 In a medium bowl, vigorously whisk together the flour, salt, baking soda, ginger, cinnamon, and nutmeg.

3 In another bowl, use a wooden spoon to mix together the pumpkin purée, melted butter, sugar, molasses, fresh or candied ginger, eggs, and water.

4 Combine the wet and dry ingredients. Add the raisins if using. Stir only until incorporated.

5 Place the batter into the prepared loaf pan and bake for 50-60 minutes, until a bamboo skewer inserted into the center of the loaf comes out clean. Remove from oven and let cool in the pan for 10 minutes. Then gently run a knife around the edge of the loaf and invert the loaf to remove it from the pan. Let it cool on a rack for 30 minutes or longer.

The loaf's flavor will improve with time. If you cut into it while it is still a bit warm, it may be crumbly. In which case you may want to make your slices with a bread knife.

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77 Comments

  1. Annemarie

    Just the other day, I could not, for the life of me, decide whether to make pumpkin cookies or your Molasses Spice cookies. Both sounded so great. Pumpkin is great, molasses spice is great…

    I ended up making the molasses spice cookies.

    And now you’ve come up with the perfect combination of the flavors! I love you.

    I will be making this ASAP. Is there any substitution for the candied/fresh ginger (i.e. more ground ginger) or can it just be omitted entirely? I know that would sacrifice flavor, but I have everything else except fresh ginger.

    Hi Annemarie, you can easily omit the fresh/candied ginger. It’s just there for the extra pizzaz. ~Elise

  2. Lydia (The Perfect Pantry)

    I made something similar yesterday and, though I’m not generally a pumpkin fan, I find that in baked goods it adds moisture more than flavor, and that works for me.

  3. Crystal's Cozy Kitchen

    This bread looks scrumptious! I am going to be roasting a pumpkin tomorrow, some of it will definitely be going toward making this!

    I’m totally jealous of the weather – our high was 40 today and it was drizzling all day long!

  4. Muze

    I love pumpkin! And I love adding spices to the flavor too. Thank you for this recipe! With the holidays coming around the corner, the office parties are also on their way, and this would be a fantastic idea to use at our next potluck luncheon. :)

  5. Becki's Whole Life

    I love the combination of pumpkin and gingerbread. Pumpkin goes so well with some spice that gingerbread only seems like a natural combo. What a great recipe!

  6. Katrina

    Mmmm this is so simple and delicious!

  7. Melanie

    How would you recommend storing the loaf? I plan to bake it tonight for a gathering tomorrow night.

    I wrapped mine in plastic wrap and then in aluminum foil. Can leave on the counter. Will last for days. You could probably freeze it for longer storage if you needed to. ~Elise

  8. Katie

    Your timing is fantastic! I like cranking out veggie- or fruit-studded breakfast baked goods this time of year (just did a double batch of your zucchini muffins for the freezer and your chocolate zucchini cake, too). I’ve got one cup of pumpkin puree from a little pumpkin and could not for the life of me decide on a recipe. Well, this is it! Thanks, Elise!

  9. KariVery

    I love the sound of this quick bread!! I remember a warm November eighteen years ago – November 18, I delivered a beautiful baby boy at Sutter Hospital in Sacramento – and brought him home on a beautiful sunny 65 degree day!! Now we live in Portland, OR. I’m sure my son will not enjoy such a balmy clime for this birthday. Since he doesn’t like cake, but adores gingerbread and pumpkin pie, maybe I’ll make him this :-)

  10. Alice

    Question: when you make your own pumpkin puree due you cook it down before using it? I’ve tried the fresh w/out cooking down and with but don’t really see a difference except its thicker. The reason I ask is I really like the canned stuff and I am trying to duplicate it but with my home grown pumpkin…ideas?

    If what you mean by “cook it down” is to continue to cook it until more of its moisture content evaporates, then no, I don’t do that. ~Elise

  11. Cathy

    I thought, candied or fresh ginger, oh no don’t have that handy…..luckily i read thru the comments and you had already answered another reader’s question on what to substitute as she didn’t have it either. Thanks so much for your prompt response to that question, now I can run and pop this into the oven pronto, cause it sounded so delish I want it right away LOL!

    Thanks Cathy, I’ve now updated the ingredients to specify that one as optional. ~Elise

  12. Monique

    Elise, I like that you use fresh ginger, too! But, I have a (relatively) huge bag of ground ginger from the Indian grocery store that I’d like to use instead of buying fresh or candied. Any idea on how much powdered ginger to your fresh ginger I should use?

    I wouldn’t use more powdered ginger, I would just skip the fresh/candied if you don’t have any. Or at most, 1 teaspoon more. ~Elise

  13. kathy

    sounds good and we have a great variety of pumpkins here in Rome but I cannot find molasses. what can I substitute? great site Elise….thanks so much.

    don’t know if you have this on site but we make a good risotto with pumpkin. dont know doses but off the top of my head it’s one or 2 scallions (not spring onion) or half a med/large onion, sauteed in olive oil until a bit soft, then add pumpkin, or zucca or whatever you call them, diced…I would say about 2 cups, peperoncino (chili pepper….flakes, whole chopped up, whatever….)as much as you like, bit of salt. cook it down until pumpkin is tender then add aborio rice (about 200 grams). when the rice sizzles, start adding vegetable broth and cook as for normal risotto, adding broth when necessary. If using italian aborio rice, it should take about 18 mins. when rice is cooked and nice and creamy, add a handful of freshly chopped parsley and of course a good bit a parmigiano. this should serve 3 people but we are only 2 and eat it all. dont forget the peperoncino….it cuts the sweetness of the pumpkin and gives it the kick it deserves. kathy

    Hi Kathy, molasses is so integral to this recipe, if you don’t have it, I would just find a different recipe. You might try the pumpkin bread recipe. Or if you really want something closer to this, just use a whole cup of brown sugar instead of the 1/2 cup specified, and add another tablespoon of water to the batter. ~Elise

  14. Bec

    Love this idea! Sounds better than the pumpkin banana bread I made last week. One year for Thanksgiving, I made a pumpkin pie with a gingerbread crust. Ended up like gingerbread on the bottom and pumpkin pie filling with a gingerbread swirl. I could have eaten the whole pie pan full :)

  15. Claire Ford

    Elise, this looks fantastic! I tried something similar last month and posted it on my blog: http://bright-eyeddelicious.blogspot.com/2011/10/little-pumpkin-for-your-weekend.html

    Since I can’t eat sugar, my recipe is made with agave nectar and unsweetened applesauce; the molasses added the perfect amount of sweetening for me. I love your idea of using candied ginger! I will definitely be taking some tips from you!

  16. Amy

    You had me at Pumpkin and Gingerbread. But then you threw in raisins???? I think I might love you. Cannot wait to make this.

  17. Lindsey

    This sounds wonderful….my mouth is watering already! I don’t have access to fresh pumpkins to make the puree so my question is this….will I be struck by lightning for using canned pumpkin instead? =/

    I used canned pumpkin with this loaf pictured, it works great. Canned pumpkin is often preferred for pumpkin purée because it is consistent in quality. ~Elise

  18. Laura @ GotChocolate

    Geez! I could eat at least half of that loaf!!! YUM!!!

  19. Ilana Goldstein Saks

    Hi. This sounds delicious! Will the taste/consistency be influenced terribly if I use oil instead of butter? Mind you – I love butter, but sometimes I have to make things dairy-free and I’d rather not use margarine…
    Thanks,
    Ilana

    You can use oil if you want. Same amount. ~Elise

  20. Rebekah

    Yum! I must go home and make this tonight!

  21. Megan

    Made this yesterday and it is perfectly amazing! I am a huge fan of pumpkin bread and gingerbread but had never thought of mixing the two. I didn’t have any candied or fresh ginger so I left it out and it is still fantastic and tastes even better today :)

  22. mel Tardy

    so, I’ve been wondering. When I make pumpkin puree, I always use the smallish sugar pumpkins. However, will we get the same tasty result from the larger ones that people typically carve and decorate?

    Love your blog and this recipe especially!

    The large jack-o-lantern pumpkins are bred for size and durability, not for taste. That said, I’ve used the leftover pieces from carving and made perfectly fine pumpkin breads and pies with them. ~Elise

  23. Tort[e]s

    Do you have any suggestions for how to mince candied ginger? It’s so sticky that I always have trouble cutting it into small pieces.

    Just grin and bear it? Yeah, it’s a bit of a pain. ~Elise

  24. Toni

    Just made this. It is easy to make and simply DELICIOUS! What a great combo of flavors, and so ultra moist. Thanks for the great recipe! My daughter is going to make another one tomorrow using real pumpkin, actually butternut squash (tonight we used canned but still delish!) to sell at her school bake sale to raise money for her grade’s art activities.

  25. Meister @ The Nervous Cook

    Pumpkin + gingerbread + November? Be still my heart (weird heat waves and all).

  26. carol

    Simple Recipies are just that!! So much fun to play with. I used EVO instead of butter, 1/2 substitution of brown rice flour for less gluten but more lightness and less sugar. Baked it in a springform pan. Ended up with a moist, melt in your mouth cake that’s got me cutting just one more little sliver all day long!

  27. Felicity

    Made this a few days ago, and it was a big hit and made the house smell yummy. I substituted dried cranberries for the raisins — an inspired choice considering the season. I’m planning to make another as a hostess gift for Thanksgiving. Thanks, Elise, for another go-to recipe!

  28. Moira

    To mince candied ginger, I use a microplane grater, it works very well, just watch your fingers. Love to add it to gingerbread, cookies, etc.

  29. Jules

    I’ve made this twice since you posted the recipe. It is a new family favorite. Love it!

  30. Susan

    What a wonderful recipe! This bread is just delicious. It has the best aspects of both pumpkin and gingerbread. I was so surprised that I could still taste the pumpkin among all the spice in this recipe, but you definately can. I didn’t have any fresh or candied ginger so I made it without them and I used mild (Brer Rabbit) molassas. I intially thought this could use more sugar, but after sitting overnight the flavors have melded and the sweetness and moistness is just right. I (and my family) look forward to making this again. What a treat! Thanks, Elise.

  31. Laurie

    Delicious! SO moist! It needs to cool longer than 5 min. in the pan, though; I did that and the bottom stuck when I took it out. Replaced half the butter with applesauce. Will definitely make again!

    Good point. I’ve increased the rest-in-pan time to 10 minutes. ~Elise

  32. Mel G.

    I made this tonight and it’s fabulous! I had to substitute extra grated fresh ginger for the ground ginger because I was out. I added golden raisins instead of regular raisins and ginger candy instead of candied ginger. The final result was delicious! Moist, not too sweet, lots of gingerbread-y and pumpkin-y goodness. Thanks for the great recipe Elise!

  33. Kathi

    Cooked my pumpkins yesterday and couldn’t wait make a loaf of this bread. It was great. Moist, flavorful and really easy to make.

  34. Michele

    This is really good! I’m having it for breakfast. You can taste both the pumpkin and the ginger, and both flavors are well-balanced. It is delicious! I used white whole wheat flour from Trader Joe’s instead of all-purpose flour, and put in maybe 3 Tablespoons of candied ginger (also from Trader Joe’s) (didn’t use fresh), and also put in about 1/2 c chopped walnuts (didn’t use raisins). This is a great recipe! I did increase the sugar slightly, and will probably put in 2/3 c dark brown sugar in the future (instead of the 1/2 c). I will also put in 1/4 c chopped candied ginger in the future, because the spiciness is really good and not too strong. Thank you for the recipe!

  35. Elizabeth

    Hmmm…could I use this recipe to make muffins?

    Sure. Just don’t bake them as long. Maybe just 12-15 minutes. You’ll have to experiment. ~Elise

  36. Diane

    This is a winner! Love Susan’s substitution of applesauce for 1/2 the butter. Thought of that as I made this yesterday, but alas, none in the pantry. I did find some mini chocolate chips (about 1″ worth in the bottom of the bag) and threw them in. Much better than raisins, I think :)

  37. Rena Thomason

    I removed the loaf after 5 minutes and part of the bottom stuck! I will leave it in longer next time. I bet it would be extra yummy if you made a cream cheese frosting and sprinkled some minced candied ginger on top.

  38. Lindsay

    Hi Elise,

    Thanks for the recipe! It is truly wonderful. And you’re right, the flavors do get better the next day.

    I’m just about to make my second loaf.

  39. Mary Brockmeyer

    Love the flavor! Doubled the recipe, and made 48 mini muffins and one smaller loaf – and you’re right the flavor is richer the second day!

  40. Cheri

    Baked this yesterday. Oh so yummy. I used golden raisins and fresh ginger. Next time, I try using the crystallized ginger and increase the amount of raisins.

  41. Teresa

    Thanks for sharing this wonderful recipe. I made it according to the recipe but using white whole wheat flour. It came out very creamy, almost pudding-like in texture. I didn’t have any trouble removing it from the pan after 5 minutes, but it wasn’t very stable. I had to let it rest on it’s top crust. So I would definitely leave it in the pan a bit longer next time.

    Will definitely be making this again. I’ll probably also play around with the spices. It’s fantastic as given, but I can’t help but wonder how it would be with just a bit of cardamom. I love the German spice cakes that have molasses, ginger, cinnamon, and cardamom and think this recipe would work well with that combination too.

  42. Carol Beebe

    Made it…. Loved it!

  43. Kathy

    I’m totally going to make this with a lemon icing drizzled on top! I love gingerbread with lemon icing…yummm!

  44. Gina

    I just made this and it is AMAZING! I love the depth of flavor that the molasses gives to this bread. So good!

  45. Laura

    Tort[e]s, I have found that a quick spray of both sides of the knife with cooking spray will help to ease (some of) the pain of mincing candied ginger. But it can get a bit slippery, so take care. It also works for chopping sticky dried fruits.

  46. Jackie

    Wow is this good!!! I didn’t have any ground ginger so I just used fresh, but man o man is this a good bread! Gram just asked me for the recipe, so it MUST be delicious! Thanks Elise!

  47. Samantha

    This was delicious! I used dried cranberries instead of raisins and made muffins for convenient snacks and on the go breakfasts. Took about 23 mins in my oven for twelve muffins. Didn’t even get a “needs more chocolate” from the fiancee!

  48. nikkipolani

    Wonderfully moist and full of pumpkiny goodness. I added some semi-sweet chocolate chips :-)

  49. erin

    Thanks for another great recipe! This turned out really well!

  50. Angela

    The flavors were delicious.Just curious why it turned out too moist, almost wet having cooked it the proper amount of time, I didn’t expect it to be too moist.

    Sounds like it needed to stay in your oven a little longer. ~Elise

  51. Susan

    To chop dates or any sticky or candied fruit, use some of the flour in the recipe to toss the fruit in before you chop it. Continue to roll the fruit around in the flour as you chop so they don’t stick together. I usually need only about 1-2 tablespoons for 1/2 cup of fruit.

  52. Angela

    Wow, this was delish, even the picky eaters liked it. Great idea. Spread a little cream cheese on it the next day, which made it a decadent treat.

  53. Bridget

    I made two loves for an 11/11/11 yoga gathering, and three of us ate the last of it this morning after early morning sadhana! If you like chai, it is the perfect beverage to go with this yummy recipe.

    I used half regular whole wheat flour, omitted the raisins, and added some extra chopped crystallized ginger because what I had wasn’t that potent.

    We all really liked the moistness and the spiciness, as well as the molasses flavor.

  54. Bridget

    I forgot to say, I doubled the recipe but forgot to double the butter. It was still quite moist.

  55. Ameirah

    This is like an old recipe my mom used to make from one of her old cookbooks. She always would make two loaves because it tastes better the next day, but with only one loaf there is never any left!

  56. Jen

    Made this with my son the other day and it’s delicious! We also did not have candied ginger, so we left that out, and instead of raisins we used dried cranberries – partly because we didn’t have raisins on hand and partly because I thought that would complement the pumpkin flavor nicely. Came out very nicely, it’s a very moist cake!

  57. Victoria

    I made this receipe as soon as I saw it. I LOVE Molasses and Ginger! I,like the others left out the candied ginger, added regular raisins instead of golden and sprinkled chopped nuts on the top for decoration. The taste of this receipe is mouth watering and the arouma in my house was nostalgic! I will be making this for the amazing angels that I occasionally work with as an RN at a childrens shelter in Chicago. Thank you!

  58. Elizabeth

    I made this over the weekend and it was sooo good. It’s definitely going to be my go to recipe for gingerbread. Because in my house I find things are more likely to be eaten if in easy to grab individual portions I made muffins. It made 12 regular size muffins and I baked them at 350 for 30 minutes. They are very moist and tender (use paper liners!). I think I’m going to make mini loaves of this for Christmas presents! Thanks Elise!

  59. Bill

    Wondering if you have tried with pumpkin pie spice in lieu of the ginger, cinnamon and nutmeg? If so, how much? Can’t wait to try it.

    No, but you easily could. I would try a straight substitution. ~Elise

  60. Stephanie

    Made and took it to work today. It was a huge hit! Will be making it again this weekend so I can get more than a half of a slice!

  61. Nancy

    As a cheapskate who steams, purees, and drains the excess water from her jack-o-lanterns, I make a lot of pumpkin bread. This is a wonderfully moist and spicy alternative. It’s worth the wait for the sticky crust!

  62. Celia

    Delicious! I was a little worried about how liquid the batter was, but it baked up just fine. Very moist and tasty. I also added walnuts and left out the raisins. Also, just want to emphasize the importance of letting it cool in the pan before turning it out.

    In order to reduce the liquid content of pumpkin, I have spread it out on paper towels and to let the liquid leach out. This procedure was used in a recipe for pumpkin cheesecake.

  63. Jasmine

    Yum! As soon as I get some molasses I’ll try this.
    Sometimes I use coconut oil when I’m baking. The people who are looking for a butter substitute might want to give it a try.

  64. Sandi

    Gingerbread may be my most favorite dessert, period. I don’t know what possessed me to search Pumpkin Gingerbread today, but what a stroke of luck it was. Made two loaves to add to the pies my MiL will bring and snitched a slice as soon as it was cool enough to slice decently. It gets better as the flavor develops? I’m doomed, but I’ll go with a blissful smile. Thanks!

  65. Elisabeth

    I used King Arthur white whole wheat flour. I can’t believe how moist and delicious this recipe is. Thanks Elise!

  66. Miriam Erick

    Thanks SO much for also leaving a GLUTEN FREE VERSION! I can’t wait to try both versions!

  67. Anita

    I finally got around to this, and it was truly delicious – and neighbors down the hall said the scent was better than any candle! My only concern – the bread was denser than that in the photo, and especially a layer at the bottom of the loaf. My guesses – I didn’t let the bread cook long enough, or I overbeat the dough. Would you care to venture a guess if you’re even peeking back this far? (My baking soda wasn’t the freshest either, but neither was it a relic from the Carter administration…)

    Thank you!

    Perhaps your eggs were too cold? It helps in baking recipes to let the eggs come to room temp before using. I do this by putting the eggs in warm water for a few minutes before cracking them. ~Elise

  68. Jade

    I just made 10 quarts of pumpkin puree from 1 Sugar pumpkin, 1 heirloom variety pumpkin (not sure which… a red and green flatish one) and a butternut squash (results in a better texture).

    I turned 6 of them into pumpkin butter. I now know what I’m doing with some of the 4 quarts left over! This looks like it will go great with some pumpkin butter spread on it. Yum.

  69. momnivore

    I too finally got around to making this and it tasted great (I made muffins) – my 2 year old especially LOVES them and asks for them non stop. I made it as is, except for omiting the raisins and used fresh ginger. My only complaint is that they came out really sticky – the inside is fine, its just the outside – did I do something wrong? Also, I’m hoping to make a few of these for hostess gifts through the holidays (its never too late for pumpkin!) – do you think I could just triple the recipe straight up for 3 loaves? Thanks so much – you have the best recipes!

    The outside will probably be a little bit tacky, but not super sticky. Perhaps it has something to do with the amount of humidity in the air the day you baked it. As for tripling the recipe, I haven’t tried doing that, so if you do, please let us know how it works out for you. ~Elise

  70. Margarita

    Made this for Thanksgiving, boyfriend’s mom loved it and had it for breakfast every single day for a week or so :) I have a question though. I’m planning to make it again for Christmas to give away as gifts – is there gonna be enough batter for three mini loaves? And for how long would I have to bake them? Thanks!

    I don’t know, I guess it depends on the size of your mini loaf pans. As for baking time, your guess is as good as mine. ~Elise

  71. Diane

    Thank you for another wonderful recipe. I don’t care for raisins, so like quite a few others I substituted dried cranberries, and added currents. It was a hit in my house. I’m also baking another batch to give as gifts, but with a twist. I’m baking in jars so I will be giving “canned” Pumpkin Gingerbread. I doubled the recipe and have 8 pint jars in the oven now!

  72. GM

    Oh yum. Just made this in mini loaves for the neighbors. I doubled the recipe and it made 6 minis. I halved the butter and also (accidentally) used 1 can of pumpkin instead of 1 cup of pumpkin. It is delicious and velvety.

  73. Kristin

    Elise, okay, this is absolutely amazing! For one thing, the smell in the house..oh my goodness! And then, the taste…to die for :) We omitted the raisins, but did use the crystallized ginger–had some on-hand from Penzey’s Spices. Our 6 yr old licked her plate, and I hid in the kitchen and inhaled another piece when no one was looking! We also added a little dollop of vanilla ice cream on each of our pieces, since it seemed like they would pair well together–they did. Thanks for this yummy recipe. We will definitely be making this again and again!

  74. bethie

    Hiya, I check in quite often to your blog but don’t always leave comments. Thanks for sharing all your beautiful food creations.

    This recipe makes me swoon, I hope to make it this weekend. I bought a jar of Grandma’s Molasses a year ago and it’s just been staring at me from the pantry. Time to open it up!

    Wow for 1 whole stick of butter! I don’t have any dietary restrictions that would prevent me from using a whole stick of butter, but it seems so rich and indulgent to use a whole stick! I’m wondering if I can substitute anything for part of the butter? If not, I’ll go ahead and just use 1 whole stick!

  75. Liz

    Great recipe. Thank you.

  76. Brenda

    I have made this recipe twice in the last few weeks and it was wonderful. My 2 boys were all smiles with this bread as an after school snack and in their lunches. Thank you for a recipe I will be making many more times.

  77. Jeanette

    One of my friends “Pinned” your recipe and is trying it today so I had to take a look at it. It is very similar to a recipe I have been making for years so I know yours will be worth trying.
    I had to LOL when I read about you leaving out the butter one time. I made a batch of my Pumpkin Bread years ago and forgot the pumpkin! We thought it kind of dry so I sent it off to work with my DH to “get rid of it”. However, the guys said it was the best “spice bread” they had ever had! LOL

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