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Try mace instead of nutmeg. Really nice exotic flavour.
How many muffins will this recipe make? Thanks!
Hi, MH! We haven’t tested it ourselves, but I think this would make about 12 muffins. Just fill the cups about 3/4 full and bake until a toothpick inserted in the middle comes out clean. Enjoy!
Looks like a perfect blend of some of my fave flavors! Getting ready to make for Christmas morning. Do you think a Bundt pan would work? And if so, more or less baking time? I’ve seen a few comments mention mini bundt, but I’m thinking one large bundt (looks so pretty!)
Hi, Gretchen! Sure, I think you can do this, though you’ll probably want to double the recipe, or maybe even triple it, if you want to fill your bundt pan. Just check the capacity of your bundt pan and scale the recipe to match (a 9×5 pan holds about 8 cups, for reference). Bake at the normal temperature until a cake tester comes out clean. Start checking it after about an hour, but the baking time will probably be at least a half hour longer. Enjoy!
One of my favorite new recipes. I used King Arthur all purpose gluten free flour and 1/2 tsp of xanthan. I top it with a brown sugar bourbon icing. SO DELICIOUS!
This is the best!!! I made it for last minutes Christmas gifts!!People are calling for recipe! I did top bread before I baked it with a sprinkle of raw sugar. Just gave it an amazing little sweetness!!!
This was fantastic! Amazing taste and consistency. I did use grated ginger and raisins, and they definitely added to the taste. Thank you – another wonderful recipe from your website.
Sooooo good! Crazy moist and unbelievably flavourful.
I made this approximately 842 times last fall and I’m so excited to be making it again this year! I use whole wheat flour and it turns out delish.
I’m so glad you like the pumpkin gingerbread Claire!
I made these as mini muffins, they were sooooo good! Thank you!
I cannot wait to try this! I’m usually super pleased with recipes from this site. Has anyone tried a vegan version of this? I would appreciate any tips for the best translation. Thanks for my fave cooking page, Elise!
Hi, Sasha! So glad you like the site — thanks for the high fives! We haven’t tested a vegan version of this recipe yet, but I have some thoughts. I think you could replace the butter fairly easily with either coconut oil or Earth Balance. For the egg, try using two flax eggs (here’s the link). Flax eggs should theoretically work one for one with chicken eggs, but like I said, we haven’t tried them with this particular recipe yet. You might get a slightly denser loaf. If you try it, let us know how it works out!
I have tried the pumpkin bread recipe from this website with flax egg, and it was more crumbly than the with-egg-version. That’s to be expected though because it’s hard to replace egg’s binding property with flax egg. However, the taste was just as good. So if you don’t mind a crumbly version, go for it. Another thing is that muffins might be more successful than a loaf with flax egg because they are smaller and easier to “bind” with something less stronger than egg. My mom is a vegetarian and doesn’t eat eggs so I am going to try the muffin version of this using flax egg.
I ate the whole thing before dinner and didn’t want the salmon I had fried.
I have been looking for a Pumpkin Gingerbread recipe ever since trying a Pumpkin Gingerbread mini bundt cake in a bakery. This is the first one I’ve found that has so many positive reviews. I’m definitely going to be trying this recipe, but I was wondering if you have a glaze recipe that could be drizzled over the top?
Hi Laura, you could try using a orangey glaze – whisk 1/3 cup of powdered sugar with 2 teaspoons of orange juice, 1/2 teaspoon lemon juice, and 1/2 teaspoon of orange zest. Or skip the zest if you want less orange flavor.
Side Note: For sometime I have been trying to recreate a dark date nut bread of my childhood that was a store bought bread and readily available in the 50’s. It was a smallish slightly sweet loaf and very good toasted. Today I used this spicy pumpkin gingerbread loaf as a base and only changed out the raisins and candied ginger for equal portions of chopped dates and minced candied pineapple. I let them soak in the 3 Tablespoons of water, that was hot from the tap. It turned out great! Now I have two flavorful loaves that can be made from this recipe. Either is so nice to have with a hot drink in the winter months.
Thanks for sharing Sandy! Great to know about the date version.
Made a GF version of this recipe and it turned out great! I omited the 3 tbls. of water by accident. Happily the bread turned out moist and delicious! Phew! Must say the molasses makes it look like a chocolate loaf, but the wonderful spicy scent that fills the kitchen gives it’s true identity away. Will be made again!
Hi Sandy, that’s great! Did you use a particular GF flour mix?
Hi! I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. It’s my go to GF flour when I run out of my homemade version of GF mix. Your recipe is so flavorful! Reminded me of molasses cookies.
I have made this twice in a week. The second time a double batch. Such a delicious treat! I used 100% whole wheat flour 1:1 substitution; also coconut sugar instead of brown sugar. And I left out the water so it wouldn’t have to bake quite so long. I bake it in an 8×8 pan and then top it with fresh homemade cranberry sauce after both are cooled. So delicious with whipped coconut cream! Thank you for this awesome recipe!
Can recipe be doubled for 2 loaves?
Great recipe! Just wondering why you don’t use baking powder as well as baking soda so you get a nice raise in your loaf?
I would like to know… what is molasses. I am from Colombia and what we have is dulce quemado de panela, that is kind of burnt syrup from raw cane tablets… Could it be something similar?
Hi Clara, the translation of molasses into Spanish is “melaza”. Do you have something like that in Colombia? Molasses is what is leftover when you refine white sugar from raw sugar. It is a dark brown syrup, that has its own distinctive taste.
Thank you Elise for your quick answer!!! For what you tell me, I imagine is like the one I told you: dulce quemado de panela. It is made from the panela and it is dark, it is bitter and it gives the cakes its dark color…. Thank you!!!
I´ll send you the link of the panela. We love it!!! https://www.elespectador.com/sites/default/files/ee2596ccf912d09947a5c632f43149ad_0.jpg
Hi Clara, we do get that product here, and it is definitely not like molasses. Molasses is liquid, the consistency of honey.
Yes. The dulce quemado is derivared from the panela and it is like a very thick honey.
Hi Elise: Can I use canned pumpkin for this recipe? Thank you!
I doubled this recipe and used 2 cups whole wheat and 1 cup AP flour. It turned out great. Next time I will use 100% whole wheat. It was so hard waiting for it to cool. Thank you for this recipe. Perfect way to kick off the fall season.