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    Home » Bread Recipes » Quick Bread Recipes

    Pumpkin Gingerbread

    Lindsay Moe

    7939 shares
    Pumpkin Gingerbread Loaf - A sweet and tender quick bread filled with pumpkin and gingerbread flavors. The crunchy sugar topping makes this the best pumpkin bread! Full recipe at theliveinkitchen.com @liveinkitchen

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

    a loaf of pumpkin gingerbread cut into a few slices on a wood cutting board
    Jump to Recipe

    This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.

    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 November.

    two slices of buttered pumpkin gingerbread cake

    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.

    I feel like we might be glossing over the fact that I’ve been blogging for five years. Even if this never becomes the most popular food blog on the planet I appreciate you being here and love sharing my favorite foods with you.

    I hope you know you can trust that when I share a recipe with you I have tested it many times, eaten it to excess, and loved every crumb of it. So it goes with this pumpkin gingerbread loaf.

    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

    What is turbinado sugar?

    Let me introduce you to my little friend (affiliate link) turbinado sugar.

    pumpkin gingerbread cake in a loaf pan

    It’s big, flashy, and super yummy. My kids call it “candy nuts” because the crystals are so big and crunchy. This is your secret weapon to a killer quick bread.

    I got the idea from my local food co-op that seasonally sells the most deliciously spicy pumpkin gingerbread loaf topped with these crunchy sweet sugar crystals. Why would I spend $4 on a teeny tiny loaf when I can have it warm from the oven at a fraction of the cost? That’s a no-brainer.

    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.

    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

    Thanks again for being here. If I could send you all a loaf of this bread I would.

    a few slices of pumpkin gingerbread with turbinado sugar

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

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    pumpkin gingerbread slices on a wood cutting board

    Pumpkin Gingerbread Loaf

    This Pumpkin Gingerbread Loaf is sweet and spicy. The soft bread pairs perfectly with a crunchy Turbinado sugar topping.
    4.56 from 27 votes
    Print Pin Rate SaveSaved!
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 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!

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    Reader Interactions

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    1. Jessica @ A Kitchen Addiction says

      November 02, 2016 at 10:33 am

      Love the pumpkin gingerbread combination! I’d love a slice of this with my morning coffee!

      Reply
      • Lindsay Moe says

        November 02, 2016 at 2:56 pm

        Thanks Jessica!

        Reply
    2. Patricia @ Grab a Plate says

      November 02, 2016 at 9:32 pm

      The more pumpkin bread recipes, the better! This looks exceptionally good, and I can just taste those seasonings!

      Reply
    3. Ana Luisa says

      September 28, 2018 at 9:11 am

      5 stars
      I found this recipe on another site and it was identical except that milk was substituted for water. I have made it twice now, and both times delicious!

      Reply
    4. Katarzyna Panek says

      December 18, 2019 at 8:11 am

      5 stars
      This cake had balanced notes and just the right amount of fluffiness and density. Give it a try. Happy Holidays!

      Reply
    5. Liza says

      January 03, 2020 at 12:49 am

      5 stars
      Wonderful! I made it with gluten free flour and added a tsp of xanthan gum. It was fabulous. Disappeared very quickly. I’m making more mañana.

      Reply
    6. Amber says

      May 08, 2020 at 5:45 am

      5 stars
      This was amazing! Thanks for sharing.

      Reply
    7. Jean says

      October 17, 2021 at 8:14 pm

      5 stars
      Love this recipe! The bread is moist and full of flavor!!

      Reply
    8. Leslie says

      January 02, 2023 at 1:02 pm

      5 stars
      delicious. my mods: I used 3/4 cup whole wheat flour, 3/4 cup all purpose. 1/4 cup of butter and 1/2 cup of melted coconut oil. put the turbinado sugar on top earlier in the baking process – after 20 mins, the top was already too crusty for it to stick. that’s it — this is great! make it!

      Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

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    7939 shares