Pumpkin-Ginger Bread
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This gingery pumpkin quick bread comes together quickly and is perfect for Fall. It makes a great breakfast, tea time snack, or dessert.
Recipe Type: Breakfast, Dessert, Bread
Yield: Makes 1 loaf
  • 1½ cups pumpkin puree
  • 1¼ cups unbleached all purpose flour
  • ¾ cup sugar
  • 1 tsp baking soda
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ½ tsp nutmeg
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 2 tbsp vegetable oil
  • 2 large egg whites
  • 1½ tsp vanilla extract
  • 2 tbsp pepitas
  1. Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan with baking spray or butter.
  2. In a medium bowl, combine the flour, sugar, baking soda, cloves, ginger, nutmeg, cinnamon, and salt. Set aside.
  3. In a large bowl mix oil, egg whites, pumpkin puree, and vanilla and beat until thick.
  4. Add flour mixture, then blend until combined. Do not over mix.
  5. Pour batter into the prepared loaf pan, top with pepitas and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow to cool at least 20 minutes before slicing.
Parve, Vegetarian
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2011/pumpkin-ginger-bread/