Celebrate the fall through the holiday season with this delicious, festive pumpkin gingerbread! Made with fresh ginger, rich molasses and a medley of warm spices, this ultra moist, soft pumpkin bread only requires 20 minutes of on-hands prep time before baking to perfection. After one bite, I have no doubt this will become your go-to recipe as well as a new fall and holiday baking tradition — you will love it.
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Why You’ll Love This Recipe
Time tested: I’ve been making this holiday quick bread for close to 15 years now, and it always turns out and receives rave reviews, including “best pumpkin bread ever.”
Easy as it gets: New to baking? No problem. Pumpkin bread is as simple as from-scratch baking gets.
Perfect for holiday gifting: I often bake this bread as mini loaves to give to friends and family. Homemade treats always makes a thoughtful gift, and your recipient will definitely appreciate your generosity.
Celebrate Thanksgiving and Christmas all at once: This pumpkin gingerbread recipe is perfect to kick-off fall baking, and it will carry you through the holiday season. For a trusty holiday recipe, keep this one in your back pocket.
Bonus: If you love this pumpkin gingerbread, you should also try my bourbon banana bread.
Ingredients
As you can see, these pumpkin gingerbread ingredients are simple and commonly found. That said, here are a few notes.
Pumpkin purée: If you use canned pumpkin, make sure you grab purée, not pumpkin pie filling. You’re also welcome to use fresh pumpkin purée if you’d prefer that to canned.
Dark brown sugar: While you can certainly use light brown sugar, I prefer the dark variety. Dark brown sugar contains more molasses for a richer flavor, and that molasses is one of the key ingredients that gives gingerbread its distinctive taste.
Molasses: Make sure you use unsulphured molasses, not blackstrap molasses. Unsulphured molasses is made from ripe sugarcane for a sweeter, tastier flavor. You can generally find molasses in the baking or breakfast aisle at the grocery store.
Step-by-Step Instructions
Step 1: We begin by stirring together our flour, salt, baking soda, baking powder and spices (photo 1). Let’s the the bowl aside for now.
Step 2: In a separate mixing bowl, we add our pumpkin purée, eggs, milk, sugar, fresh ginger, oil and vanilla (photo 2) and then whisk until combined (photo 3).
Step 3: Now we add about ¼ cup of our flour mixture to the wet ingredients and stir just until combined (photo 4). We repeat the process several times until we incorporate all the flour mixture (photo 5).
Step 4: From here, we pour our pumpkin bread batter into greased loaf pans (photo 6) and bake until a toothpick comes out clean from the center.
After the pumpkin gingerbread has a chance to cool, cut yourself a slice and enjoy every delicious bite!
Recipe FAQs
This pumpkin bread is so moist that it’s still great for five days, though I find it’s at its best within three days. Of course, I wouldn’t expect this pumpkin gingerbread to last five days anyway. You won’t be able to stop eating it.
To store the pumpkin bread, cover with plastic wrap and make sure no parts of the loaf are exposed to air. This will keep the bread nice and moist.
Just make sure you let the loaf cool completely before wrapping. If it’s still warm, the bread will steam under the plastic, which can make for a gummy, soggy surface.
You sure can. Let the pumpkin bread cook completely, cover it in plastic wrap, and then store in a freezer bag for up to two months. When you’re ready to thaw, place the bread in room temperature until it defrosts.
You can certainly slice and serve unadorned, but my favorite way to enjoy this pumpkin gingerbread is to pop it in the microwave just until it's warm and then spread butter on top. You could even get fancy and make a glaze or frosting. It's also great with a drizzle of my bourbon caramel sauce or homemade praline sauce.
Expert Tips
- When measuring the flour, don't scoop your measuring cup into the bag. Instead, spoon the flour into the measuring cup and level with a butter knife. Scooping packs in too much flour and can throw off the recipe.
- Make sure your eggs are at room temperature before mixing -- they incorporate much easier. Simply set your eggs in room temperature for 30 minutes prior to mixing. Or you can place the eggs in warm -- not hot -- water for 10 minutes.
- To grate the ginger, I first peel it with a spoon, and then I like to use a microplane grater. Ginger is also even easier to grate when it's frozen. I recommend buying ginger, peeling it, and then keeping it in a freezer-safe bag, so you're always ready to have fresh ginger on hand.
- For baking at 5,280 feet above altitude, I used 1 ¾ teaspoons baking soda. I didn't make any additional changes.
Perfect Pairing
For the perfect fall pairing, I love a pumpkin ale with this quick bread. The sweet malt notes are perfect with the molasses and brown sugar, and the spices play off each other nicely. If you're not into pumpkin ales, a bold stout or Belgian dubbel also make delicious pairing options.
Interested in a wine pairing? A gewürztraminer is perfect. This complex wine features warm spice and dried fruit notes that match the flavor profile of our fall bread. Plus, it comes with a nice sweetness.
Of course, pumpkin bread is also a wonderful brunch treat. Try it with my apple Bellini, Thanksgiving mimosa, holiday sangria or cranberry-spice Christmas mimosa. It’s also perfect with my maple latte or gingerbread latte. You're also more than welcome to check out my guide on the best Thanksgiving cocktails, which includes lots of recipes that would be delicious with this bread.
For one festive fall and holiday recipe, I hope you try this pumpkin gingerbread. It's sure to be a new family favorite.
Cheers!
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📖 Recipe
Pumpkin Gingerbread
Equipment
- 2 mixing bowls
- Two 8 ½-inch-by-4 ½-inch loaf pans or eight 5 ½-inch-by-3-inch mini loaf pans
Ingredients
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- ½ teaspoon baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground allspice
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg preferably freshly grated
- 4 eggs room temperature
- 1 (15)-ounce can of pumpkin purée
- 1 ½ cups white sugar
- 1 ½ cups packed dark brown sugar
- 1 cup vegetable oil
- ⅔ cup whole milk
- ¼ cup unsulphured molasses not blackstrap
- 2 teaspoons grated fresh ginger
- 1 teaspoon vanilla extract or paste
Instructions
- Heat oven to 350 degrees. In a large mixing bowl, stir together the flour, baking soda, salt, baking powder, ground cinnamon, ground ginger, ground allspice, ground cloves and ground nutmeg. Set aside.
- In a separate mixing bowl, add the eggs, pumpkin, white sugar, dark brown sugar, oil, milk, molasses, fresh ginger and vanilla. Whisk just until it becomes one cohesive mixture.
- Add a scoop of the dry ingredients to the wet ingredients and stir just until combined. Don't overmix. Repeat until all the dry ingredients are incorporated.
- Coat two 8 ½-inch-by-4 ½-inch loaf pans or eight 5 ½-inch-by-3-inch mini loaf pans with cooking spray. Alternatively, you can also use one 8 ½-inch-by-4 ½-inch loaf pan and five 5 ½-inch-by-3-inch mini loaf pans. Pour the batter into the loaf pan, leaving about an inch or so at the top.
- Bake until a toothpick comes out clean, about 40-45 minutes for the mini loaf pans and about 55-65 minutes for the larger loaf pan, checking at the 55-minute mark. If baking two different sizes, you can bake both at the same time and just leave the larger loaf pan in for the remaining time.
- Allow to cool. Cover tightly with plastic wrap. Enjoy!
Notes
- For baking at 5,200 feet, I used 1 ¾ teaspoons of baking soda and did not adjust the baking powder.
- When measuring the flour, don't scoop your measuring cup into the bag. Instead, spoon the flour into the measuring cup and level with a butter knife. Scooping packs in too much flour and can throw off the recipe.
- Make sure your eggs are at room temperature before mixing -- they incorporate much easier. Simply set your eggs in room temperature for 30 minutes prior to mixing. Or you can place the eggs in warm -- not hot -- water for 10 minutes.
- To grate the ginger, I first peel it with a spoon, and then I like to use a microplane grater. Ginger is also even easier to grate when it's frozen. I recommend buying ginger, peeling it, and then keeping it in a freezer-safe bag, so you're always ready to have fresh ginger on hand.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
Google Web Story: Pumpkin Gingerbread
Leslie Bennett says
This bread is fantastic!!!! I never knew pumpkin and gingerbread were such good friends! It is moist and delicious!! The spices are just perfect! Quickly became one of my most popular breads!!
Amanda McGrory-Dixon says
Love hearing it was such a hit, Leslie! Thanks for sharing.
Lorie Nijjar says
I made a vegan version of this by substituting the eggs with Bob's Red Mill Egg Substitute, and coconut milk...and it's fabulous! I also used mini loaf pans from Amazon 7.5" x 3.15" x 2" and 35 minutes is the perfect time and used 1 cup of batter in each. Perfect. Since I have to make about 40 of these for my Real Estate Clients, this was the perfect recipe for them!
Amanda McGrory-Dixon says
Oh, that's so great to hear the vegan version worked well! Thanks for sharing, Lorie.