Pumpkin Gingerbread

This Pumpkin Gingerbread is sweet and spicy. The moist bread pairs perfectly with the crunchy Turbinado sugar topping. It makes the best fall snack!

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You might be saying, “But Lindsay, I don’t need another pumpkin bread recipe!”

To that I say, “Oh yah you do!” in my painfully natural midwest accent.

You need another pumpkin bread recipe because this isn’t just any pumpkin bread – it’s a pumpkin gingerbread loaf! Fa la la la la and welcome to pumpkin season.

I am not in any way condoning getting into the holidays this early. I just know you and your love for all things pumpkin spice and oh hey, it might be my five year blogiversary too. All that together equals a need for the perfect pumpkin gingerbread loaf that’s both soft and crunchy, sweet and spicy.

Pumpkin gingerbread ingredients

• All purpose flour
• Salt
• Baking soda
• Ground ginger
• Ground cinnamon
• Ground nutmeg
• Pumpkin puree
• Butter
• Dark brown sugar
• Molasses
• Eggs
• Milk
• Turbinado sugar

How to make pumpkin gingerbread

1. Preheat the oven to 350ºF. Coat a 9×5 inch loaf pan with cooking spray and set aside.
2. In a large bowl, whisk together flour, salt, baking soda, ginger, cinnamon and nutmeg.
3. In a medium bowl, whisk together pumpkin, melted butter, brown sugar, molasses, eggs, and milk.
4. Pour the wet ingredients into the dry and stir with a wooden spoon or rubber scraper until just incorporated.
5. Pour the batter into the prepared pan. Bake 40 minutes, remove from the oven and sprinkle with Turbinado sugar. Return to the oven and bake another 10-20 minutes or until a toothpick inserted in the center of the loaf comes out clean. Remove from the oven and let cool ten minutes before inverting the loaf and allowing it to cool completely on a rack.

Top tips

Don’t overmix

Quick breads like this one have the best texture when you mix gently, and not too much. Only stir until the dry ingredients are incorporated into the wet ingredients. The batter may still be a little lumpy.

Removing the loaf from the pan

Be sure to spray your pan with cooking spray (or homemade cake release) to prevent sticking. Allow the loaf to cool for 10 minutes before trying to remove it from the pan.

I always place a cooling rack (affiliate link) over the top of the pan, flip them over together, and give it a gentle tap on the counter. The loaf should fall out onto the cooling rack.

If it sticks, try running a butter knife between the edge of the loaf and the pan, then flipping. Adjust the loaf so that it finishes cooling right side up.

Tips for customizing

• Substitute 3 teaspoons pumpkin pie spice for the ginger, cinnamon, and nutmeg
• Add a handful of chopped walnuts, pepitas, chocolate chips, or crystalized ginger to the batter
• Skip the turbinado sugar topping and drizzle with the glaze from my banana bundt cake or top with this cinnamon frosting
• Bake in mini muffin tins, adjusting the bake time accordingly

FAQ

More quick bread recipes

• Cinnamon Swirl Banana Bread
• Chocolate Chip Zucchini Bread
• Chocolate Chip Banana Bread
• Pumpkin Chocolate Chip Loaf
• Double Chocolate Banana Bread
• Millet Banana Bread

More pumpkin recipes

• Mini Pumpkin Chocolate Chip Muffins
• Vegan Pumpkin Muffins
• Pumpkin Chocolate Chip Loaf
• Pumpkin Chocolate Chip Bars
• Pumpkin Seed Butter Cups
• Pumpkin Pizza
• Pumpkin Waffles
• Vegan Pumpkin Soup
• Pumpkin Seed Butter

If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

Recipe

Pumpkin Gingerbread Loaf

This Pumpkin Gingerbread Loaf is sweet and spicy. The soft bread pairs perfectly with a crunchy Turbinado sugar topping.

4.59 from 31 votes

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Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 10

Calories: 271kcal

Author: Lindsay Moe

Ingredients

• ▢ 1 ½ cups unbleached all purpose flour
• ▢ ½ teaspoon salt
• ▢ 1 teaspoon baking soda
• ▢ 2 teaspoons ground ginger
• ▢ 1 ½ teaspoons ground cinnamon
• ▢ ¼ teaspoon ground nutmeg
• ▢ 1 cup pumpkin puree
• ▢ ½ cup butter, 1 stick, melted
• ▢ ½ cup dark brown sugar
• ▢ ½ cup molasses
• ▢ 2 eggs, beaten
• ▢ 3 tablespoons milk
• ▢ 1 tablespoon Turbinado sugar

Instructions

• Preheat the oven to 350ºF. Coat a 9×5 inch loaf pan with cooking spray and set aside.
• In a large bowl, whisk together flour, salt, baking soda, ginger, cinnamon and nutmeg.
• In a medium bowl, whisk together pumpkin, melted butter, brown sugar, molasses, eggs, and milk.
• Pour the wet ingredients into the dry and stir with a wooden spoon or rubber scraper until just incorporated.
• Pour the batter into the prepared pan. Bake 40 minutes, remove from the oven and sprinkle with Turbinado sugar. Return to the oven and bake another 10-20 minutes or until a toothpick inserted in the center of the loaf comes out clean. Remove from the oven and let cool ten minutes before inverting the loaf and allowing it to cool completely on a rack.

Nutrition

Calories: 271kcal | Carbohydrates: 41g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 332mg | Potassium: 355mg | Fiber: 1g | Sugar: 25g | Vitamin A: 4150IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2.3mg

Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!