This pumpkin gingerbread is one of our favorite treats for fall!
This recipe started as an experiment to combine the two. The result? A tender, richly flavored loaf—spicy, molasses-y, and pumpkin-y.
It's easy to make too. You can make your own pumpkin purée from scratch or just use canned pumpkin purée.
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How to Make Pumpkin Gingerbread
- 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 (canned or homemade**)
- 1/2 cup (1 stick, or 112 g) butter, melted
- 1/2 cup dark brown sugar
- 1/2 cup (120 ml) unsulphured molasses (not blackstrap which can be too bitter)
- 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.
Preheat oven and prepare pan:
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.
Mix dry ingredients:
In a medium bowl, vigorously whisk together the flour, salt, baking soda, ginger, cinnamon, and nutmeg.
Mix wet ingredients:
In another bowl, use a wooden spoon to mix together the pumpkin purée, melted butter, sugar, molasses, fresh or candied ginger, eggs, and water.
Combine the wet and dry:
ingredients. Add the raisins if using. Stir only until incorporated.
Place the batter into the prepared loaf pan and bake at 350°F 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 completely before slicing.
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.