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Our favorite fall flavors never tasted so good together! This delicious and moist bread is a wonderful combination of both a gingerbread and a pumpkin bread. The pumpkin helps makes the bread moist, and the spices used - Ginger Powder, True Cinnamon and Clove Powder- are just the right flavors for a perfect gingerbread. Don't forget to add the Crystallized Ginger- it really gives the bread a great extra ginger punch.

CRYSTALLIZED GINGER, Ginger Powder, True Cinnamon, Clove Powder


1 1/2 cup flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp Clove Powder

2 tsp Ginger Powder

2 tsp True Cinnamon

2 Tblspns Crystallized Ginger

1/2 cup melted butter (cooled)

1 tsp Vanilla Extract

1 cup pumpkin puree (canned pumpkin)

2 eggs

1/2 cup light brown sugar

1/2 cup molasses.


Preheat oven to 350 degrees and spray (with cooking spray) the insides of 3 mini or 1 regular size (5"x9") loaf pan. Mix together the flour, salt, baking soda, Ginger Powder, True Cinnamon and Clove Powder. In a separate bowl, mix together the pumpkin, butter, sugar, molasses, eggs, vanilla, and Crystallized Ginger. Add the wet mixture to the dry mixture and blend until smooth. Pour the batter into the prepared pans and bake in the preheated oven for about 50 minutes (30 minutes for the mini pans), or until a knife inserted into the center of the loaf comes out clean.

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