Bake and Listen: “The Boys of Fall” Pumpkin Gingerbread

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It’s that time of year again. The time when we say goodbye to summer and hello to fall. The temperature starts to drop and we know that winter is only a few months away. We pack away our flip-flops and pull out our sweatshirts for those cool autumn nights. It’s such a festive time of year, with pumpkins and scarecrows around every corner, and it’s by far my favorite season.

As I was listening to the radio the other day, Kenny Chesney’s “The Boys of Fall” came on and I got super excited. Not only because I love football, but because the song reminds me to live for today and to not worry about tomorrow. Sometimes we all just need to remember to take the time to soak in all the life around us and make memories that will stay with us forever. And Chesney’s song is the perfect end-of-summer, start-of-a-new-season reflection song. It really brings out the true spirit of fall.

And what flavor goes great with fall? Pumpkin. What flavor goes great with pumpkin? Gingerbread. Put the two together and you have the most delicious, moist dessert bread ever. I’ve made it at least two dozen times, even for my own wedding dessert table, and people are always complimenting me on it and asking for the recipe.

This recipe is great because it makes two loaves, which definitely comes in handy, but also because it’s so easy to make and has the absolute perfect blend of sugar and spices. If anyone were ever to ask me what fall tastes like, I would tell them it tastes like this pumpkin gingerbread. I kid you not. Try it and you’ll know what I mean. You might even like it so much, you’ll make it year-round!


3 cups sugar

1 cup vegetable oil

4 eggs

2/3 cup water

1 (15 oz) can pumpkin puree

2 tsp ground ginger

1 tsp ground allspice

1 tsp ground cinnamon

1 tsp ground cloves

3 1/2 cups all-purpose flour

2 tsp baking soda

1 1/2 tsp salt

1/2 tsp baking powder


Preheat oven to 350 degrees. Combine sugar, oil and eggs together in a large bowl and beat until smooth. Add water and mix until well-blended. Stir in pumpkin, ginger, allspice, cinnamon and cloves. In a separate bowl, mix flour, baking soda, salt and baking powder. Combine both bowls and blend until all ingredients are mixed. Divide batter between two lightly greased 9×5 loaf pans. Bake for about an hour, or until toothpick comes out clean.

Once you taste it, you’ll be glad you made two loaves!

Image Source: BigStock, PR Photos