This is a very special recipe that is stupid-easy to make. It originated with a dear family friend of mine who passed away tragically in 2017, and the first time she made it for me, I couldn’t stop eating it! I begged her for the recipe and she happily gave it to me. After she died, I decided to make it in her honor, and now I want to share this gem with the world because it is just WAY TOO GOOD to keep a secret! Thank you SANDIE, you are so very missed, and your Pumpkin Gingerbread Loaf is AMAZEBALLS!!
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Sandie’s Holiday Pumpkin Gingerbread Loaf
Time Needed:
About 15 minutes to prep, and 1.5 hours to bake.
Ingredients:
NOTE: This recipe makes (2) 9 x 5 inch loaves, but in my photos I am only making (1) loaf because I don’t want to get fatter. Obviously just cut all ingredients in half to make one loaf.
- 3 cups of sugar
- 1 cup vegetable oil
- 4 eggs
- 2/3 cups of water
- 1 (15 oz. can) pumpkin purée (I use this one.)
- 1 teaspoon ground ginger
- 1 teaspoon ground Allspice (This is my favorite one.)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves (I use this one.)
- 3.5 cups of all-purpose flour
- 2 teaspoons baking soda
- 1.5 teaspoons salt
- 1/2 teaspoon baking powder
- 1 (12 oz. bag) mini chocolate chips (I use this one.)
- Cooking spray
Kitchenware Needed:
- 1 large mixing bowl
- 1 medium mixing bowl
- Measuring cup
- Measuring spoons
- (1 or 2) 9 x 5 inch oven-safe loaf pan(s)
- Whisk
- Rubber Spatula
- Electric mixer
- Optional: Bamboo chopstick, or long toothpick to check doneness.
Let’s Make It!
1. Gather up all the ingredients and appropriate kitchenware, and get ready for goodness! PREHEAT OVEN to 350 Degrees.
2. You MUST grease up your LOAF PAN with COOKING SPRAY (or other old-school method) before pouring in the batter. If you don’t, it will seriously stick to the sides – and good luck not mutilating it when trying to cut a piece. I know this is a big DUH, but I forgot once, so I wanted to remind you just in case. You’re welcome.
3. Beat the SUGAR, OIL and EGGS together with your ELECTRIC MIXER in the LARGE MIXING BOWL on medium speed until smooth. THEN, add the WATER and beat again on medium speed until well-blended.
4. Use the WHISK to stir in the PUMPKIN PURÉE, GINGER, ALLSPICE, CINNAMON, and CLOVES until well-blended.
5. In the MEDIUM MIXING BOWL, combine the dry ingredients – FLOUR, BAKING SODA, SALT, and BAKING POWDER.
6. Slowly add the DRY INGREDIENTS to the WET INGREDIENTS in the LARGE MIXING BOWL; using the WHISK to blend until smooth.
7. Stir in the MINI CHOCOLATE CHIPS with the RUBBER SPATULA.
8. Pour the BATTER into the LOAF PAN(S) and bake for approximately 1.5 hours. (Cooking times will vary for different ovens, so start to check it 1 hour. You can use a BAMBOO CHOPSTICK or LONG TOOTHPICK to check and see if it’s done. If the stick comes out clean, your golden – if it doesn’t, keep adding 15 minutes until it does.)
Looking good, but not done yet! It should be a deep golden brown, plumped at the top when it’s done.
Now it’s done! Isn’t it beautiful?!?
My favorite way to eat a piece, is straight out of the oven – OR – warmed up with a little butter spread on top. OMG, so dee-lish! Pair it with some coffee or espresso to make your morning perfect! ENJOY!
TTFN, CrazyDogMama – xoxo
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