Pumpkin Gingerbread

Love the recipe as a base. I tweaked because that's what I almost always do with recipes. I did two cups of brown sugar and one cup of white sugar as I think brown sugar brings a better flavor to a recipe like this.I added crystallized ginger to the batter to give a bit of texture and extra ginger flavor. I followed the advice of another review and added the spices to the dry mix rather than the wet batter as the recipe recommends.I also double all the spices, except salt obviously, and the ginger since I added the crystallized ginger. I like a spicier gingerbread and this was a huge hit with my family at Thanksgiving and with my co-workers at our Christmas Party.The second time I made it, I made it as a bundt. The batter was a little too much for my bundt pan, so I had to cut off the top as it cooked, but I used that to make cake balls with a cinnamon frosting. Also amazing!I also added a cinnamon glaze to the loaves and the bundt. It was the perfect addition to the taste and texture.

This is a great recipe because it is pantry friendly and very adaptable. Per the suggestions, I used less sugar (2 cups was more than enough) and half oil/half applesauce. I also baked it at 325 degrees for 1 hour in a Bundt pan because I didn’t want to bake multiple loaves (it was the perfect amount!). I kept the spices the same and they were just the right amount for us. This is a pretty foolproof recipe and people should try any of the adjustments they see in the ratings. It was a wonderful and festive bread for Christmas morning!

This is a great recipe because it is pantry friendly and very adaptable. Per the suggestions, I used less sugar (2 cups was more than enough) and half oil/half applesauce. I also baked it at 325 degrees for 1 hour in a Bundt pan because I didn’t want to bake multiple loaves (it was the perfect amount!). I kept the spices the same and they were just the right amount for us. This is a pretty foolproof recipe and people should try any of the adjustments they see in the ratings. It was a wonderful and festive bread for Christmas morning!

This turned out better than I expected and, despite the 3 cups of sugar, wasn’t overly sweet - just the way my wife likes it. This was a very impressive first attempt and you can bet I’m adding this to my list of go-to desserts going forwards. In my recipe I substituted the cloves and allspice with nutmeg, maybe next time I’ll try it with them and see which flavor I like better.

A keeper recipe! Added 1 tsp vanilla and a gentle mix-in of walnuts and chocolate chips because the holidays. And Covid-19. Baked st 350 for specified time. Yum!