Pumpkin Gingerbread Recipe
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.
How to Make the Best Pumpkin Gingerbread
This pumpkin gingerbread recipe is the perfect celebration of fall and the holiday season. Bursting with warm spices like cinnamon, ginger, allspice, and cloves, combined with rich pumpkin purée and molasses, this bread offers an irresistible blend of cozy autumn flavors. The fresh ginger adds a subtle zing that elevates this from a simple pumpkin bread to something truly special.
What makes this recipe stand out is how incredibly moist and soft the final bread turns out to be. The combination of pumpkin purée, vegetable oil, and a touch of whole milk ensures that each slice remains tender and delicious, even when stored covered with plastic wrap for several days. With only 20 minutes of hands-on prep time before baking, this is an accessible recipe for both seasoned bakers and those just starting out.
Whether you’re baking for a holiday gathering, want to fill your kitchen with the intoxicating aroma of fall spices, or simply crave a cozy slice with your morning coffee, this pumpkin gingerbread will become a go-to favorite. The recipe yields plenty, and the bread keeps well, making it perfect for gifting or enjoying throughout the season.
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.
Ingredients
Dry Ingredients
Wet Ingredients
Instructions
Preparation
- 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.
Mixing
- 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.
Baking
- Coat two 8½-inch-by-4½-inch loaf pans or eight 5½-inch-by-3-inch mini loaf pans with cooking spray. Alternatively, you can also use one 8½-inch-by-4½-inch loaf pan and five 5½-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
- Don't overmix the batter after combining dry and wet ingredients—this helps keep the bread tender and moist.
- For the best flavor, use freshly grated nutmeg rather than pre-ground.
- Cover the cooled bread with plastic wrap to maintain moisture and keep it fresh longer.