Comments on: Pumpkin Gingerbread Recipe

By: Kendra

Kendra — Mon, 07 Jun 2010 11:09:48 +0000

I live in Japan and don’t have an oven, so I made this in my rice cooker. It turned out really well, and the neighbors liked it too!

By: Cate Greene

Cate Greene — Sun, 31 Jan 2010 23:35:07 +0000

I’ve tried this recipe before and fiddled around with it. It always works out. You can replace the water with orange juice. You can also add butterscotch chips (different I know) and the combination is wonderful.

By: Catherine Robertson

Catherine Robertson — Wed, 04 Nov 2009 22:32:07 +0000

It was REALLY good Erica! You’ve got to try it ) Just sweet enough, very moist and it made two loaves – how perfect is that!?! One for breakfast, and one for the freezer!

By: Erica T

Erica T — Wed, 04 Nov 2009 22:23:22 +0000

I rec’d this recipe from my sister, spice quantities were different, I like the look of this better!! Since I thought my kids didn’t need more sugar, I only used 1.5 cups, omitted an egg and voila, turned out great and the taste is awesome!!! Thanks for sharing this, I am going to try this spice combo tomorrow

By: Stuart

Stuart — Sun, 01 Nov 2009 23:22:52 +0000

I really enjoyed this! I like Pumpkin recipes around Halloween, and mixing pumpkin and gingerbread made me think of Tim Burton’s “The Nightmare Before Christmas”.

Yum!