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A loaf of pumpkin gingerbread with pumpkins and fall flowers in the background.
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Pumpkin Gingerbread

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.
Course Breads
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 24 slices (or 2 full-size loaves)
Calories 194kcal

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
  • 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!

Video

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

Serving: 1slice | Calories: 194kcal | Carbohydrates: 43g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 265mg | Potassium: 114mg | Fiber: 1g | Sugar: 29g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg