Pumpkin Gingerbread

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.

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


  • 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) 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.


1 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.

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

3 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.

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

5 Bake: 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.

6 Cool: 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.

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  • MH

    How many muffins will this recipe make? Thanks!

    • Emma Christensen

      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!

  • Gretchen Noel

    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!)
    Many thanks!

    • Emma Christensen

      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!

  • Kate

    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!


  • Linda Clark

    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!!!


  • Reir

    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.


  • Angela I.

    Sooooo good! Crazy moist and unbelievably flavourful.


  • Claire

    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.


  • Jill

    I made these as mini muffins, they were sooooo good! Thank you!


  • Sasha

    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!

    • Emma Christensen

      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!

    • Reir

      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.

  • carol

    I ate the whole thing before dinner and didn’t want the salmon I had fried.


  • Laura

    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?

    • Elise Bauer

      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.

  • Sandy S

    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.

    • Elise Bauer

      Thanks for sharing Sandy! Great to know about the date version.

  • Sandy S.

    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!


    • Elise Bauer

      Hi Sandy, that’s great! Did you use a particular GF flour mix?

      • Sandy S

        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.

  • Julie

    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!

  • Connie spitza

    Can recipe be doubled for 2 loaves?

  • Sandra

    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?

  • Clara E Mejia

    Hi Elise!!!
    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?

    • Elise Bauer

      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.

      • Clara E Mejia

        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

        • Elise Bauer

          Hi Clara, we do get that product here, and it is definitely not like molasses. Molasses is liquid, the consistency of honey.

          • Clara E Mejia

            Yes. The dulce quemado is derivared from the panela and it is like a very thick honey.

      • Nikki

        BlAck treacle

  • Anita Mudaliar-Wilson

    Hi Elise: Can I use canned pumpkin for this recipe? Thank you!

  • Kathy K

    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.


  • Anne-Marie Thibodeau

    It look so good!!I’mgonna make it this week…Thanks so much for sharing ,you’re very nice

  • jessica

    Pumpkin Gingerbread looks yummy..thanks for sharing

  • Kelly Kolbinett

    This was the most delicious bread I’ve had in a REALLY long time… a little spicy and sweet, just how I like it!

  • Ailsa

    Sounds delicious and I will make it this weekend! I wanted to comment on JIWA’s comment – ‘doubled the recipe and put it in a 9×5 pan’ – how is that possible? A 9×5 pan is what’s called for…I suspect this baker meant 9×13.

  • Maria

    Hi! Can I make the loaf in advance?How well does it keep in the fridge?

    • Elise Bauer

      Hi Maria, you can make the loaf in advance. Let it cool all the way to room temp, wrap it first in plastic wrap then again in aluminum foil, then freeze it.

  • Carolyn

    Can you make this into muffins?

  • JIWA

    Well, went looking for pumpkin gingerbread. It is after the holiday season and I didn’t get all my treats in. Gingerbread is definitely one. It went together beautifully–and all by hand. I reduced the butter by about 1/3. After reading comments, I increased the ginger to 1 1/2 Tbsp added ! Tbsp freshly grated ginger AND a couple of Tbsp of good candied ginger I had chopped into tiny pieces. This smells wonderful. I forgot to add the water, so reduced the cooking time by a few minutes. Came out great. Also doubled the recipe and put it in a 9×5 pan. The gingerbread is moist, tender, flavorful with just a hint of pumpkin and a bite of ginger. Great recipe. Thank you and Happy New Year. (next up will be your fruitcake. I Love fruitcake, and missed this this season as well. Thanks for all the helpful comments, too.

  • Helen Reynolds

    Your bread is delicious. I needed a good loaf of pumpkin gingerbread for an idea I had to make french toast with it, topped with a lemon sauce. I used your bread and it came out so well. I blogged about it at http://www.3winksdesign.com/home/pumpkin-gingerbread-french-toast-with-lemon-sauce and used a link to your site! Thank you so much for this recipe.

  • Yasmin

    HI Elise this recipe looks yummy. I’d like to make it but my granddaughter is allergic to eggs. Can it be made without the eggs and still hold up ok or is there a substitute for the eggs?

    • Elise Bauer

      Hi Yasmin, if you leave the eggs out, the gingerbread will not hold together well. You might try making them as muffins (much shorter baking time), that way they are held together in a smaller container. Some people use flax seeds that have soaked a few hours in water as a substitute for eggs in baking recipes. I haven’t tried that yet, but it is a common substitute I’ve seen.

      • Yasmin

        Thank you Elise, I tried them in a muffin pan and it held together. I still tasted great. Thank you for the recipe and your help.

    • M.M. Drymon

      I sometimes substitute applesauce for eggs.

      • Yasmin

        HI M.M. Drymon, thank you for your input. I will try using applesauce the next time I make it.


      3 tbls of water and 1 tbls ground flax works in about everything for an egg. Been doing this for over 20 years. Cakes, cookies, muffins….

  • Claudia Lacoskie

    Made this today! Added 1/2 tsp Allspice and topped with a maple glaze! So good and spicy! Candied ginger is amazing! Think I found my Christmas gifts for this year!

  • Rosemarie Reiss

    Pure and simply delicious! Made it for the first time today, exactly as the recipe stated. No mess, no fuss, no fiddling with tweaks or any such thing! My 2 Grandsons (ages 5 and 11) . Each one of them finished off a thick slice, warm out of the oven.
    This is definitely a”keeper”, that’ll be going straight into the binder where only the best of the best of my recipes go!

    • Elise Bauer

      I’m so glad you and your grandsons liked it Rosemarie! It is a rather perfect treat for fall, isn’t it?

  • Daniela

    For the 2 teaspoons ground ginger, does it have to be fresh ginger, dried, or would either be sufficient?

    • Elise Bauer

      Hi Daniela, ground ginger is ground dried ginger. I guess you could make this with ground fresh ginger, but then you’ll have a more pronounced ginger taste in the result.

  • LindaFloyd

    This recipe looks wonderful. As a diabetic, I would love to convert it to as sugar free as possible. I plan to use Splenda brown sugar. can I leave to the molasses or substitute something else?

    • Elise Bauer

      Hi Linda, I haven’t made it with Splenda so don’t know what to tell you. If anyone else has, please chime in!

  • Irene

    Excellent! I had no powdered ginger so I used a tablespoon or so of fresh only, and I soaked golden raisins with the water and ginger. I also threw in some allspice. In my second batch I added 4 oz. of applesauce. I made the first batch in a 9×11 pan, and the second in miniature bundt and mini-cupcake tins. Very tender, dark and delicious. Not awfully sweet, (I used dark molasses) wonderful texture and flavor. Next time I am going to try it with maybe half whole wheat flour.

  • Jane

    I have brown sugar on hand, but not dark brown sugar. Will this make a difference?

    • Elise Bauer

      Hi Jane, you can easily substitute light brown sugar for the dark.

  • E. S.

    Hey, lady, quick question: I’d like to do these in cupcake tins instead o/a loaf pan, but haven’t a clue how the baking time might change. I skimmed the comments, but didn’t see this question anywhere else. Could you advise? I’d love to try this out today if at all possible. :)

    • Jeanette

      E.S. The original time for this as a loaf is about 45 minutes. For muffins it would probably take about 25 – 30 minutes. Your nose & eyes will be your best “timers” but also checking the center of one muffin for doneness with a toothpick or a skewer would be good too.
      Hope this helps!

      • E. S.

        Thanks, Jeanette, it did indeed! Made this recipe using mini muffin tins (24 per tin) & it turned out to be about 20min.per batch. I appreciate the help. :)

  • Mary Kaye Jones

    Happy Thanksgiving, Elise, and thank you for your wonderful recipes and information. I love that you are so genuine. And I always try to read your readers’ comments because i can learn almost as much from those. Almost.

    I made this Pumpkin Gingerbread for the first time to take to Thanksgiving dinner with friends yesterday. Isn’t it best to try recipes for the first time when taking or serving to others? hahaha Despite tweaking my nose at Murphy’s Law it came out beautifully! Very moist, wonderful dark gingerbread-like color. I used a sparing 1/2 cup of coconut oil instead of butter, omitted raisins and used the candied ginger.
    I will be making another this weekend since my hostess friend wanted to keep the remaining loaf. That’s okay, I got to take home some of her turkey and dressing!

    ***One more comment: I also made your FANTASTIC Cranberry Nut Bread for this same event of thankfulness. I left the berries whole for that burst of tartness mingling with sweetness that another baker suggested and toasted the walnuts. If I could stop “talking” here, I’d be speechless!!
    Many Thanks, MK

    • Elise Bauer

      Hello Mary Kaye, thank you so much for your comment! I’m delighted that the recipe worked out well for you and that you liked the cranberry nut bread too. Happy Thanksgiving!

  • Lauren

    Hi there! I am working on this bread, the middle seems to be baking just fine, but the top is burning… Any suggestions as to why this may be?

    • Elise Bauer

      Could be the heat distribution in your oven. You might try baking it on the lowest rack and/or tenting it with foil once the top starts to brown.

  • MarySC

    Absolutely delicious, just not very “pumpkin-y” even though I added much more pumpkin than listed (and eliminated the water) to use up some leftover pumpkin. Next time I will double the pumpkin and the candied ginger and decrease the butter.

  • Elspeth

    What I do when I want to skip the butter is I use applesauce instead. Then when the loaf has just come out of the oven, I cover it with foil, so the moisture goes up, then hits the foil and goes back into the loaf. I find it makes just as good a baked good than if you had butter or oil :)

  • Jeanette

    One of my friends “Pinned” your recipe and is trying it today so I had to take a look at it. It is very similar to a recipe I have been making for years so I know yours will be worth trying.
    I had to LOL when I read about you leaving out the butter one time. I made a batch of my Pumpkin Bread years ago and forgot the pumpkin! We thought it kind of dry so I sent it off to work with my DH to “get rid of it”. However, the guys said it was the best “spice bread” they had ever had! LOL

  • Brenda

    I have made this recipe twice in the last few weeks and it was wonderful. My 2 boys were all smiles with this bread as an after school snack and in their lunches. Thank you for a recipe I will be making many more times.

  • Liz

    Great recipe. Thank you.

  • bethie

    Hiya, I check in quite often to your blog but don’t always leave comments. Thanks for sharing all your beautiful food creations.

    This recipe makes me swoon, I hope to make it this weekend. I bought a jar of Grandma’s Molasses a year ago and it’s just been staring at me from the pantry. Time to open it up!

    Wow for 1 whole stick of butter! I don’t have any dietary restrictions that would prevent me from using a whole stick of butter, but it seems so rich and indulgent to use a whole stick! I’m wondering if I can substitute anything for part of the butter? If not, I’ll go ahead and just use 1 whole stick!

  • Kristin

    Elise, okay, this is absolutely amazing! For one thing, the smell in the house..oh my goodness! And then, the taste…to die for :) We omitted the raisins, but did use the crystallized ginger–had some on-hand from Penzey’s Spices. Our 6 yr old licked her plate, and I hid in the kitchen and inhaled another piece when no one was looking! We also added a little dollop of vanilla ice cream on each of our pieces, since it seemed like they would pair well together–they did. Thanks for this yummy recipe. We will definitely be making this again and again!

  • GM

    Oh yum. Just made this in mini loaves for the neighbors. I doubled the recipe and it made 6 minis. I halved the butter and also (accidentally) used 1 can of pumpkin instead of 1 cup of pumpkin. It is delicious and velvety.

  • Diane

    Thank you for another wonderful recipe. I don’t care for raisins, so like quite a few others I substituted dried cranberries, and added currents. It was a hit in my house. I’m also baking another batch to give as gifts, but with a twist. I’m baking in jars so I will be giving “canned” Pumpkin Gingerbread. I doubled the recipe and have 8 pint jars in the oven now!

  • Margarita

    Made this for Thanksgiving, boyfriend’s mom loved it and had it for breakfast every single day for a week or so :) I have a question though. I’m planning to make it again for Christmas to give away as gifts – is there gonna be enough batter for three mini loaves? And for how long would I have to bake them? Thanks!

    I don’t know, I guess it depends on the size of your mini loaf pans. As for baking time, your guess is as good as mine. ~Elise

  • momnivore

    I too finally got around to making this and it tasted great (I made muffins) – my 2 year old especially LOVES them and asks for them non stop. I made it as is, except for omiting the raisins and used fresh ginger. My only complaint is that they came out really sticky – the inside is fine, its just the outside – did I do something wrong? Also, I’m hoping to make a few of these for hostess gifts through the holidays (its never too late for pumpkin!) – do you think I could just triple the recipe straight up for 3 loaves? Thanks so much – you have the best recipes!

    The outside will probably be a little bit tacky, but not super sticky. Perhaps it has something to do with the amount of humidity in the air the day you baked it. As for tripling the recipe, I haven’t tried doing that, so if you do, please let us know how it works out for you. ~Elise

  • Jade

    I just made 10 quarts of pumpkin puree from 1 Sugar pumpkin, 1 heirloom variety pumpkin (not sure which… a red and green flatish one) and a butternut squash (results in a better texture).

    I turned 6 of them into pumpkin butter. I now know what I’m doing with some of the 4 quarts left over! This looks like it will go great with some pumpkin butter spread on it. Yum.

  • Anita

    I finally got around to this, and it was truly delicious – and neighbors down the hall said the scent was better than any candle! My only concern – the bread was denser than that in the photo, and especially a layer at the bottom of the loaf. My guesses – I didn’t let the bread cook long enough, or I overbeat the dough. Would you care to venture a guess if you’re even peeking back this far? (My baking soda wasn’t the freshest either, but neither was it a relic from the Carter administration…)

    Thank you!

    Perhaps your eggs were too cold? It helps in baking recipes to let the eggs come to room temp before using. I do this by putting the eggs in warm water for a few minutes before cracking them. ~Elise

  • Miriam Erick

    Thanks SO much for also leaving a GLUTEN FREE VERSION! I can’t wait to try both versions!

  • Elisabeth

    I used King Arthur white whole wheat flour. I can’t believe how moist and delicious this recipe is. Thanks Elise!

  • Sandi

    Gingerbread may be my most favorite dessert, period. I don’t know what possessed me to search Pumpkin Gingerbread today, but what a stroke of luck it was. Made two loaves to add to the pies my MiL will bring and snitched a slice as soon as it was cool enough to slice decently. It gets better as the flavor develops? I’m doomed, but I’ll go with a blissful smile. Thanks!


  • Jasmine

    Yum! As soon as I get some molasses I’ll try this.
    Sometimes I use coconut oil when I’m baking. The people who are looking for a butter substitute might want to give it a try.

  • Celia

    Delicious! I was a little worried about how liquid the batter was, but it baked up just fine. Very moist and tasty. I also added walnuts and left out the raisins. Also, just want to emphasize the importance of letting it cool in the pan before turning it out.

    In order to reduce the liquid content of pumpkin, I have spread it out on paper towels and to let the liquid leach out. This procedure was used in a recipe for pumpkin cheesecake.

  • Nancy

    As a cheapskate who steams, purees, and drains the excess water from her jack-o-lanterns, I make a lot of pumpkin bread. This is a wonderfully moist and spicy alternative. It’s worth the wait for the sticky crust!

  • Stephanie

    Made and took it to work today. It was a huge hit! Will be making it again this weekend so I can get more than a half of a slice!

  • Bill

    Wondering if you have tried with pumpkin pie spice in lieu of the ginger, cinnamon and nutmeg? If so, how much? Can’t wait to try it.

    No, but you easily could. I would try a straight substitution. ~Elise

  • Elizabeth

    I made this over the weekend and it was sooo good. It’s definitely going to be my go to recipe for gingerbread. Because in my house I find things are more likely to be eaten if in easy to grab individual portions I made muffins. It made 12 regular size muffins and I baked them at 350 for 30 minutes. They are very moist and tender (use paper liners!). I think I’m going to make mini loaves of this for Christmas presents! Thanks Elise!

  • Victoria

    I made this receipe as soon as I saw it. I LOVE Molasses and Ginger! I,like the others left out the candied ginger, added regular raisins instead of golden and sprinkled chopped nuts on the top for decoration. The taste of this receipe is mouth watering and the arouma in my house was nostalgic! I will be making this for the amazing angels that I occasionally work with as an RN at a childrens shelter in Chicago. Thank you!

  • Jen

    Made this with my son the other day and it’s delicious! We also did not have candied ginger, so we left that out, and instead of raisins we used dried cranberries – partly because we didn’t have raisins on hand and partly because I thought that would complement the pumpkin flavor nicely. Came out very nicely, it’s a very moist cake!

  • Bridget

    I forgot to say, I doubled the recipe but forgot to double the butter. It was still quite moist.

  • Bridget

    I made two loves for an 11/11/11 yoga gathering, and three of us ate the last of it this morning after early morning sadhana! If you like chai, it is the perfect beverage to go with this yummy recipe.

    I used half regular whole wheat flour, omitted the raisins, and added some extra chopped crystallized ginger because what I had wasn’t that potent.

    We all really liked the moistness and the spiciness, as well as the molasses flavor.

  • Angela

    Wow, this was delish, even the picky eaters liked it. Great idea. Spread a little cream cheese on it the next day, which made it a decadent treat.

  • Susan

    To chop dates or any sticky or candied fruit, use some of the flour in the recipe to toss the fruit in before you chop it. Continue to roll the fruit around in the flour as you chop so they don’t stick together. I usually need only about 1-2 tablespoons for 1/2 cup of fruit.

  • Angela

    The flavors were delicious.Just curious why it turned out too moist, almost wet having cooked it the proper amount of time, I didn’t expect it to be too moist.

    Sounds like it needed to stay in your oven a little longer. ~Elise

  • erin

    Thanks for another great recipe! This turned out really well!

  • nikkipolani

    Wonderfully moist and full of pumpkiny goodness. I added some semi-sweet chocolate chips :-)

  • Samantha

    This was delicious! I used dried cranberries instead of raisins and made muffins for convenient snacks and on the go breakfasts. Took about 23 mins in my oven for twelve muffins. Didn’t even get a “needs more chocolate” from the fiancee!

  • Jackie

    Wow is this good!!! I didn’t have any ground ginger so I just used fresh, but man o man is this a good bread! Gram just asked me for the recipe, so it MUST be delicious! Thanks Elise!

  • Laura

    Tort[e]s, I have found that a quick spray of both sides of the knife with cooking spray will help to ease (some of) the pain of mincing candied ginger. But it can get a bit slippery, so take care. It also works for chopping sticky dried fruits.

  • Gina

    I just made this and it is AMAZING! I love the depth of flavor that the molasses gives to this bread. So good!

  • Kathy

    I’m totally going to make this with a lemon icing drizzled on top! I love gingerbread with lemon icing…yummm!

  • Carol Beebe

    Made it…. Loved it!

  • Teresa

    Thanks for sharing this wonderful recipe. I made it according to the recipe but using white whole wheat flour. It came out very creamy, almost pudding-like in texture. I didn’t have any trouble removing it from the pan after 5 minutes, but it wasn’t very stable. I had to let it rest on it’s top crust. So I would definitely leave it in the pan a bit longer next time.

    Will definitely be making this again. I’ll probably also play around with the spices. It’s fantastic as given, but I can’t help but wonder how it would be with just a bit of cardamom. I love the German spice cakes that have molasses, ginger, cinnamon, and cardamom and think this recipe would work well with that combination too.

  • Cheri

    Baked this yesterday. Oh so yummy. I used golden raisins and fresh ginger. Next time, I try using the crystallized ginger and increase the amount of raisins.

  • Mary Brockmeyer

    Love the flavor! Doubled the recipe, and made 48 mini muffins and one smaller loaf – and you’re right the flavor is richer the second day!

  • Lindsay

    Hi Elise,

    Thanks for the recipe! It is truly wonderful. And you’re right, the flavors do get better the next day.

    I’m just about to make my second loaf.

  • Rena Thomason

    I removed the loaf after 5 minutes and part of the bottom stuck! I will leave it in longer next time. I bet it would be extra yummy if you made a cream cheese frosting and sprinkled some minced candied ginger on top.

  • Diane

    This is a winner! Love Susan’s substitution of applesauce for 1/2 the butter. Thought of that as I made this yesterday, but alas, none in the pantry. I did find some mini chocolate chips (about 1″ worth in the bottom of the bag) and threw them in. Much better than raisins, I think :)

  • Elizabeth

    Hmmm…could I use this recipe to make muffins?

    Sure. Just don’t bake them as long. Maybe just 12-15 minutes. You’ll have to experiment. ~Elise

  • Michele

    This is really good! I’m having it for breakfast. You can taste both the pumpkin and the ginger, and both flavors are well-balanced. It is delicious! I used white whole wheat flour from Trader Joe’s instead of all-purpose flour, and put in maybe 3 Tablespoons of candied ginger (also from Trader Joe’s) (didn’t use fresh), and also put in about 1/2 c chopped walnuts (didn’t use raisins). This is a great recipe! I did increase the sugar slightly, and will probably put in 2/3 c dark brown sugar in the future (instead of the 1/2 c). I will also put in 1/4 c chopped candied ginger in the future, because the spiciness is really good and not too strong. Thank you for the recipe!

  • Kathi

    Cooked my pumpkins yesterday and couldn’t wait make a loaf of this bread. It was great. Moist, flavorful and really easy to make.

  • Mel G.

    I made this tonight and it’s fabulous! I had to substitute extra grated fresh ginger for the ground ginger because I was out. I added golden raisins instead of regular raisins and ginger candy instead of candied ginger. The final result was delicious! Moist, not too sweet, lots of gingerbread-y and pumpkin-y goodness. Thanks for the great recipe Elise!

  • Laurie

    Delicious! SO moist! It needs to cool longer than 5 min. in the pan, though; I did that and the bottom stuck when I took it out. Replaced half the butter with applesauce. Will definitely make again!

    Good point. I’ve increased the rest-in-pan time to 10 minutes. ~Elise

  • Susan

    What a wonderful recipe! This bread is just delicious. It has the best aspects of both pumpkin and gingerbread. I was so surprised that I could still taste the pumpkin among all the spice in this recipe, but you definately can. I didn’t have any fresh or candied ginger so I made it without them and I used mild (Brer Rabbit) molassas. I intially thought this could use more sugar, but after sitting overnight the flavors have melded and the sweetness and moistness is just right. I (and my family) look forward to making this again. What a treat! Thanks, Elise.


  • Jules

    I’ve made this twice since you posted the recipe. It is a new family favorite. Love it!

  • Moira

    To mince candied ginger, I use a microplane grater, it works very well, just watch your fingers. Love to add it to gingerbread, cookies, etc.

  • Felicity

    Made this a few days ago, and it was a big hit and made the house smell yummy. I substituted dried cranberries for the raisins — an inspired choice considering the season. I’m planning to make another as a hostess gift for Thanksgiving. Thanks, Elise, for another go-to recipe!

  • carol

    Simple Recipies are just that!! So much fun to play with. I used EVO instead of butter, 1/2 substitution of brown rice flour for less gluten but more lightness and less sugar. Baked it in a springform pan. Ended up with a moist, melt in your mouth cake that’s got me cutting just one more little sliver all day long!

  • Toni

    Just made this. It is easy to make and simply DELICIOUS! What a great combo of flavors, and so ultra moist. Thanks for the great recipe! My daughter is going to make another one tomorrow using real pumpkin, actually butternut squash (tonight we used canned but still delish!) to sell at her school bake sale to raise money for her grade’s art activities.

  • Tort[e]s

    Do you have any suggestions for how to mince candied ginger? It’s so sticky that I always have trouble cutting it into small pieces.

    Just grin and bear it? Yeah, it’s a bit of a pain. ~Elise

  • mel Tardy

    so, I’ve been wondering. When I make pumpkin puree, I always use the smallish sugar pumpkins. However, will we get the same tasty result from the larger ones that people typically carve and decorate?

    Love your blog and this recipe especially!

    The large jack-o-lantern pumpkins are bred for size and durability, not for taste. That said, I’ve used the leftover pieces from carving and made perfectly fine pumpkin breads and pies with them. ~Elise

  • Megan

    Made this yesterday and it is perfectly amazing! I am a huge fan of pumpkin bread and gingerbread but had never thought of mixing the two. I didn’t have any candied or fresh ginger so I left it out and it is still fantastic and tastes even better today :)

  • Ilana Goldstein Saks

    Hi. This sounds delicious! Will the taste/consistency be influenced terribly if I use oil instead of butter? Mind you – I love butter, but sometimes I have to make things dairy-free and I’d rather not use margarine…

    You can use oil if you want. Same amount. ~Elise

  • Laura @ GotChocolate

    Geez! I could eat at least half of that loaf!!! YUM!!!

  • Lindsey

    This sounds wonderful….my mouth is watering already! I don’t have access to fresh pumpkins to make the puree so my question is this….will I be struck by lightning for using canned pumpkin instead? =/

    I used canned pumpkin with this loaf pictured, it works great. Canned pumpkin is often preferred for pumpkin purée because it is consistent in quality. ~Elise

  • Claire Ford

    Elise, this looks fantastic! I tried something similar last month and posted it on my blog: http://bright-eyeddelicious.blogspot.com/2011/10/little-pumpkin-for-your-weekend.html

    Since I can’t eat sugar, my recipe is made with agave nectar and unsweetened applesauce; the molasses added the perfect amount of sweetening for me. I love your idea of using candied ginger! I will definitely be taking some tips from you!

  • Bec

    Love this idea! Sounds better than the pumpkin banana bread I made last week. One year for Thanksgiving, I made a pumpkin pie with a gingerbread crust. Ended up like gingerbread on the bottom and pumpkin pie filling with a gingerbread swirl. I could have eaten the whole pie pan full :)

  • kathy

    sounds good and we have a great variety of pumpkins here in Rome but I cannot find molasses. what can I substitute? great site Elise….thanks so much.

    don’t know if you have this on site but we make a good risotto with pumpkin. dont know doses but off the top of my head it’s one or 2 scallions (not spring onion) or half a med/large onion, sauteed in olive oil until a bit soft, then add pumpkin, or zucca or whatever you call them, diced…I would say about 2 cups, peperoncino (chili pepper….flakes, whole chopped up, whatever….)as much as you like, bit of salt. cook it down until pumpkin is tender then add aborio rice (about 200 grams). when the rice sizzles, start adding vegetable broth and cook as for normal risotto, adding broth when necessary. If using italian aborio rice, it should take about 18 mins. when rice is cooked and nice and creamy, add a handful of freshly chopped parsley and of course a good bit a parmigiano. this should serve 3 people but we are only 2 and eat it all. dont forget the peperoncino….it cuts the sweetness of the pumpkin and gives it the kick it deserves. kathy

    Hi Kathy, molasses is so integral to this recipe, if you don’t have it, I would just find a different recipe. You might try the pumpkin bread recipe. Or if you really want something closer to this, just use a whole cup of brown sugar instead of the 1/2 cup specified, and add another tablespoon of water to the batter. ~Elise

    • heather

      Kathy, This is probably 3 years too late, but I just found this! I couldn’t always find molasses when I lived in the UK, but Tate & Lyle’s DARK Treacle will work in it’s place :)

  • Monique

    Elise, I like that you use fresh ginger, too! But, I have a (relatively) huge bag of ground ginger from the Indian grocery store that I’d like to use instead of buying fresh or candied. Any idea on how much powdered ginger to your fresh ginger I should use?

    I wouldn’t use more powdered ginger, I would just skip the fresh/candied if you don’t have any. Or at most, 1 teaspoon more. ~Elise

  • Cathy

    I thought, candied or fresh ginger, oh no don’t have that handy…..luckily i read thru the comments and you had already answered another reader’s question on what to substitute as she didn’t have it either. Thanks so much for your prompt response to that question, now I can run and pop this into the oven pronto, cause it sounded so delish I want it right away LOL!

    Thanks Cathy, I’ve now updated the ingredients to specify that one as optional. ~Elise

  • Alice

    Question: when you make your own pumpkin puree due you cook it down before using it? I’ve tried the fresh w/out cooking down and with but don’t really see a difference except its thicker. The reason I ask is I really like the canned stuff and I am trying to duplicate it but with my home grown pumpkin…ideas?

    If what you mean by “cook it down” is to continue to cook it until more of its moisture content evaporates, then no, I don’t do that. ~Elise

  • Melanie

    How would you recommend storing the loaf? I plan to bake it tonight for a gathering tomorrow night.

    I wrapped mine in plastic wrap and then in aluminum foil. Can leave on the counter. Will last for days. You could probably freeze it for longer storage if you needed to. ~Elise

  • Katrina

    Mmmm this is so simple and delicious!

  • Becki's Whole Life

    I love the combination of pumpkin and gingerbread. Pumpkin goes so well with some spice that gingerbread only seems like a natural combo. What a great recipe!

  • 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!

  • 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.

  • 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