Pumpkin Gingerbread

This has to be the weirdest fall ever. High seventies on the first day of November. Beautiful and sunny, though the wind has picked up a bit. The gusts come and go, stirring up leaves from the trees, so it’s beginning to at least feel like autumn.

Trick-or-treaters paraded through the neighborhood last night, leaving a trail of candy wrappers and smiles. Mr. Jack-o-lantern is still sitting on his perch (maybe we’ll light him up again tonight!).

We almost always have extra pumpkin sitting around this time of year, either puréed and in cans, or fresh. Two of my favorite sweet quick breads are pumpkin bread and gingerbread. This recipe (an experiment really) I’m delighted to report, happily combines the two—pumpkin and gingerbread. Spicy, molasses-y, pumpkin-y. Easy too. Happy fall!

 

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Pumpkin Gingerbread Recipe

  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Yield: Makes one loaf

By the way, we made one batch of this pumpkin gingerbread forgetting to add the melted butter and you know what? It's still turned out fine. Not as moist as the butter version, but still good, and better the next day. I still prefer the butter version, but if you are trying to cut back, you can leave it out.

Yum

Ingredients

  • 1 1/2 cups (200 g) all purpose flour*
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup (240 ml) pumpkin purée**
  • 1/2 cup (1 stick, or 112 g) butter, melted
  • 1/2 cup dark brown sugar
  • 1/2 cup (120 ml) molasses
  • 1 Tbsp finely minced candied or fresh ginger (optional)
  • 2 eggs, beaten
  • 3 Tbsp water
  • 1/2 cup raisins (optional)

* I've also made this pumpkin gingerbread using gluten-free flour from King Arthur. Turned out great!

* *To make pumpkin purée from pieces of leftover pumpkin, just roast or boil the pieces until tender, then remove the skin. Smash the cooked pumpkin with a fork. If using a whole pumpkin, sugar pumpkins work best. Cut in half, scoop out the strings and seeds, bake the pumpkin halves at 350°F on a foil-lined baking pan until soft, about 45 minutes to an hour. When cool, scoop out the flesh and mash with a fork.

Method

1 Preheat oven to 350°F (180°C). Prepare a 9x5x3-inch loaf pan with non-stick spray or butter to keep the pumpkin gingerbread from sticking to the pan.

2 In a medium bowl, vigorously whisk together the flour, salt, baking soda, ginger, cinnamon, and nutmeg.

3 In another bowl, use a wooden spoon to mix together the pumpkin purée, melted butter, sugar, molasses, fresh or candied ginger, eggs, and water.

4 Combine the wet and dry ingredients. Add the raisins if using. Stir only until incorporated.

5 Place the batter into the prepared loaf pan and bake for 50-60 minutes, until a bamboo skewer inserted into the center of the loaf comes out clean. Remove from oven and let cool in the pan for 10 minutes. Then gently run a knife around the edge of the loaf and invert the loaf to remove it from the pan. Let it cool on a rack for 30 minutes or longer.

The loaf's flavor will improve with time. If you cut into it while it is still a bit warm, it may be crumbly. In which case you may want to make your slices with a bread knife.

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Pumpkin Gingerbread on Simply Recipes

Showing 4 of 90 Comments

  • Annemarie

    Just the other day, I could not, for the life of me, decide whether to make pumpkin cookies or your Molasses Spice cookies. Both sounded so great. Pumpkin is great, molasses spice is great…

    I ended up making the molasses spice cookies.

    And now you’ve come up with the perfect combination of the flavors! I love you.

    I will be making this ASAP. Is there any substitution for the candied/fresh ginger (i.e. more ground ginger) or can it just be omitted entirely? I know that would sacrifice flavor, but I have everything else except fresh ginger.

    Hi Annemarie, you can easily omit the fresh/candied ginger. It’s just there for the extra pizzaz. ~Elise

  • Lydia (The Perfect Pantry)

    I made something similar yesterday and, though I’m not generally a pumpkin fan, I find that in baked goods it adds moisture more than flavor, and that works for me.

  • Crystal's Cozy Kitchen

    This bread looks scrumptious! I am going to be roasting a pumpkin tomorrow, some of it will definitely be going toward making this!

    I’m totally jealous of the weather – our high was 40 today and it was drizzling all day long!

  • Muze

    I love pumpkin! And I love adding spices to the flavor too. Thank you for this recipe! With the holidays coming around the corner, the office parties are also on their way, and this would be a fantastic idea to use at our next potluck luncheon. :)

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