Spiced Pumpkin Gingerbread

Level: Easy
Prep Time:
Cook Time:
Cooling Time:
Yields: 12 slices


You'll love the traditional flavors in this Spiced Pumpkin Gingerbread. This recipe is simple to make and a great holiday recipe too. Perfect for gift-giving or entertaining.


  • 2 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 3/4 cup wheat germ, any flavor
  • 1 teaspoon ground ginger
  • 1 1/2 to 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 5 tablespoons butter or margarine, melted
  • 1 large egg


PREHEAT oven to 350° F. Lightly grease bottom of 9x5-inch loaf pan.

COMBINE dry ingredients in large bowl. Combine pumpkin, evaporated milk, butter and egg in medium bowl; mix well. Add pumpkin mixture to wheat germ mixture; stir just until moistened. Pour into prepared pan.

BAKE for 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

Wonderful treat!

by L. Lacy , HELENA, MT on Nov. 2007

I made this with my little girls and we all loved it. They loved getting to eat "Pumpkin" since we've had pumpkins around all fall.


by N. Nancy , MANCHESTER, NH on Mar. 2007

I made this recipe last night, because I am diabetic, I used 1/4 cup of mollasses and 1/4 cup of splendar and 1/2 sugar instead of 1 cup of sugar, it tasted wonderful, we put butter on it and had it with hot coffee. Everyone in family loved it.


by L. Laurie , on Nov. 2006

My husband is a VERY picky eater, and loves his desserts. He said this was one of the best! I agree. It was easy to make, and gone in a flash!

Warm, Comforting, & Aromatic!

by L. Lisa , CHISHOLM, MN on Nov. 2006

Wow! This made the house smell terrific! I doubled the batch and used small bread pans (5-3/4" x 3") and it made seven beautiful loaves. Baking time was approximately 30 minutes. Sliced them for a special treat with a spoonful of fresh whipped cream--heavenly!

very tasty and good for you too!

by L. Lori , CIBOLO, TX on May. 2006

This recipe was a cinch to make. It turned out to be such a lovely color too. My family loved it and its very good for you too. I think this is great planned around Thanksgiving dinner also. I will keep this one handy for sure.

Yummy Pumpkin Gingerbread

by V. Vonda , HARRISONBURG, VA on Dec. 2005

This is a wonderful recipe. I love that it had wheat germ in it (I used the plain variety). As any mom, I try to get my kids to eat healthy--so to have the wheat germ in there without them knowing it was a plus and added a little crunch as well. Very yummy.

Pumpkin Bread, Big HIT

by A. Amie , Heber Springs, AR on Nov. 2005

I took pumpkin bread to my sister in law's house for Thanksgiving. They loved it! I was so glad to have found this site and you guys being able to help me out! Thanks so much. I keep coming back for more!

Not rich enough

by H. HOLLY , HAMILTON, OH on Nov. 2005

My daughter's loved the bread, but my husband and I felt it tasted a little flat. It needed something to give it a richer taste. Also, I find it easier to mix the wet ingredients in the large bowl and then add the dry ingredients to it. This will keep you from having the dry ingredient stick to the bottom of the bowl and not finding out until you are trying to pour it in the loaf pan. Over all, the bread was ok. I doubt that I would make it again.

My kids love it..

by C. Carrie , Bethesda, MD on Oct. 2005

The though of eating pumkins turned my kids stomach. I told them."you can't say you don't like pumpkin bread until you've tried it."They tried it and I had to tell them to save some for there father before it was all gone.I think it is the sweetness of the ginger they liked so much.

excellent recipe

by R. REBECCA , LAKE GROVE, NY on Mar. 2005

I'v made this recipe a few times since i got it and it came out great each time, i brought it to my friends house and everyone there liked it a lot also.