Search Recipes

Page will refresh on filter selection.

Meal Type

Cuisine

Pumpkin Gingerbread

Featured in the Honolulu Star-Advertiser on December 1, 2010.

electric_kitchen_logo

Ingredients:

Pumpkin Gingerbread

  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 2/3 cup water
  • 1 tablespoon vanilla
  • 1 (15 ounce) can pumpkin puree
  • 2 tablespoons pumpkin pie spice mix
  • 3 1/2 cups flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 1 1/2 cups chocolate chips (optional)
  • 10 small pieces (about 1/4 cup) candied ginger, chopped
  • 1 cup Candied Nuts

Directions:

  1. Preheat oven to 350°F.
  2. Lightly grease two 9 x 5 x 3-inch inch loaf pans.
  3. In a large mixing bowl, combine sugar, oil, and eggs; beat until smooth.
  4. Add water and vanilla and beat until well blended.
  5. Stir in pumpkin and spices.
  6. In medium bowl, combine flour, baking soda, salt, and baking powder.
  7. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed.
  8. Add chocolate chips if desire.
  9. Divide batter between prepared pans.
  10. Sprinkle candied ginger and nuts over top of mixture.
  11. Bake until toothpick comes out clean, about 1 hour.

Makes 2 loaves or about 24 servings.

Approximate Nutrient Analysis per serving (based on walnuts and no chocolate chips):
250 calories, 14 g fat, 1.5 g saturated fat, 35 mg cholesterol, 300 mg sodium, 30 g carbohydrate, 1 g fiber, 14 g sugar, 4 g protein

Approximate Nutrient Analysis per serving (based on walnuts and includes chocolate chips):
330 calories, 18 g fat, 4 g saturated fat, 35 mg cholesterol, 300 mg sodium, 40 g carbohydrate, 1 g fiber, 14 g sugar, 5 g protein

Review

Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.