Holiday Ginger Pecan Pumpkin Bread

(December 2010)

There is nothing quite like the aroma of fresh baked pies and breads to conjure up the spirit of the season.  This holiday recipe will fill your home with the scent of ginger and spice and fill your heart with warmth and good cheer.  Perfect to share at family gatherings or with friends. This is one more thing to be thankful for this year!

Holiday Ginger Pecan Pumpkin Bread



  • 2 ½ cups pumpkin puree
  • ½ cup vegetable oil
  • 2/3 cups water
  • 4 large eggs
  • 3 ½ cups all purpose flour
  • 3 cups sugar
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup crystallized ginger
  • 1 cup chopped pecans


Preheat oven to 350 degrees. Coat the bottom and sides of two 9X5 inch loaf pans with non-stick cooking spray.

In a large bowl combine pumpkin, eggs, oil and water. In a separate bowl combine flour, sugar, baking soda, salt, cinnamon, nutmeg and cloves. Slowly pour or sift the flour mixture into the bowl containing pumpkin mixture, stirring until smoothly blended. Stir in crystallized ginger and pecans. Pour batter evenly into the two prepared pans.

Bake for 45 minutes or until a wooden pick inserted into the center comes out clean. Cool pans on a wire rack for at least 15 minutes then remove bread from pans and finish cooling on the wire rack.

Makes two loaves.

Recipe contributed by
Nikol Margiotta, DN, ABAAHP, FAAFRM

"The physicians and practitioners at the Raby Institute really work with me to educate me on how to take charge of my wellness. I am learning to be more aware of what my body, mind and spirit need to be healthy so I can live a full life."
- Raby Institute patient