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.
Two 8 ½-inch-by-4 ½-inch loaf pans or eight 5 ½-inch-by-3-inch mini loaf pans
Ingredients
3 ½cupsall-purpose flour
2teaspoonsbaking soda
1 ½teaspoonssalt
½teaspoonbaking powder
2teaspoonsground cinnamon
2teaspoonsground ginger
2teaspoonsground allspice
1teaspoonground cloves
1teaspoonground nutmegpreferably freshly grated
4eggsroom temperature
1(15)-ouncecan of pumpkin purée
1 ½cupswhite sugar
1 ½cupspacked dark brown sugar
1cupvegetable oil
⅔cupwhole milk
¼cupunsulphured molassesnot blackstrap
2teaspoonsgrated fresh ginger
1teaspoonvanilla 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.