Pumpkin Gingerbread is like a warm hug on a chilly day, with its spiced aroma wafting through your home, wrapping you in comfort. Imagine biting into a soft, moist slice topped with cream cheese frosting, the flavors of pumpkin and ginger dancing on your taste buds. coffee cake with cranberries pumpkin cornbread to pair This treat isn’t just for fall; it’s perfect year-round, especially when you need a pick-me-up or a cozy dessert to share with friends.
I remember the first time I made Pumpkin Gingerbread—my kitchen smelled so good that even my neighbor knocked on the door asking for a slice. It was an instant hit! Whether it’s Thanksgiving or just a Tuesday afternoon, nothing beats this delightful blend of spices and sweetness. For more inspiration, check out this Pumpkin Spice Latte recipe.
Why You'll Love This Recipe
- This Pumpkin Gingerbread is easy to prepare, making it perfect for beginner bakers
- The rich flavor profile balances sweet and spicy notes beautifully
- Its golden-brown color and fluffy texture make it visually stunning on any dessert table
- Versatile enough for breakfast or dessert, it pairs perfectly with coffee or tea
I once served this at a family gathering, and everyone wanted the recipe—talk about a crowd-pleaser!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Pumpkin Puree: Use pure pumpkin puree for the best flavor; avoid pumpkin pie filling as it contains added sugars and spices.
- All-Purpose Flour: A standard flour works best; you can substitute some with whole wheat flour for added nutrition.
- Brown Sugar: Light or dark brown sugar gives that rich molasses flavor; use whichever you prefer.
- Ginger Powder: Freshly ground ginger adds warmth; if using dried, ensure it’s fresh for optimal flavor.
- Cinnamon: Ground cinnamon brings warmth and sweetness; adjust according to your taste preference.
- Baking Soda: Essential for leavening; make sure it’s fresh to achieve that perfect rise.
- Eggs: Eggs bind the ingredients together; large eggs work best in this recipe.
- Oil: Using vegetable oil keeps the bread moist; you can also use melted coconut oil for flavor.
- Vanilla Extract: A splash of vanilla enhances the sweet and spicy notes beautifully.
- Salt: Just a pinch balances out all the flavors perfectly.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Baking Dish: Preheat your oven to 350°F (175°C). Grease a loaf pan with nonstick spray to ensure easy removal after baking.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, ginger powder, cinnamon, and salt until well combined. This ensures even distribution of spices throughout your batter.
Blend Wet Ingredients: In another bowl, combine pumpkin puree, brown sugar, oil, eggs, and vanilla extract. Whisk until smooth and creamy—a little arm workout never hurt anyone!
Combine Mixtures Carefully: Gradually fold the dry ingredients into the wet mixture using a spatula. Be gentle; overmixing will lead to dense bread instead of light and fluffy goodness.
Pour into Prepared Pan: Transfer the batter into your greased loaf pan. Smooth out the top with your spatula so it bakes evenly—nobody likes an uneven loaf.
Bake & Cool Down!: Bake in your preheated oven for 55-65 minutes or until a toothpick inserted comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.
Now you have baked yourself an irresistible Pumpkin Gingerbread that’s sure to impress! Enjoy slices warm or at room temperature—either way, they’re delicious! chocolate chip pumpkin cake.
You Must Know
- Pumpkin gingerbread is more than just a fall treat; it’s a cozy hug in dessert form
- The warm spices and sweet pumpkin blend beautifully, filling your kitchen with irresistible aromas
- This recipe is perfect for gatherings or a quiet night with a cup of tea
Perfecting the Cooking Process
Start by mixing the dry ingredients first, then cream the sugar and butter separately. This ensures even distribution of flavors and a fluffier texture.
Add Your Touch
Feel free to swap out the spices for your favorites or add chopped nuts for crunch. It’s your gingerbread; make it uniquely you!
Storing & Reheating
Store gingerbread in an airtight container at room temperature for up to a week. For reheating, warm slices in the microwave for about 15 seconds.
Chef's Helpful Tips
- To achieve the best flavor, use freshly grated ginger and high-quality molasses
- Remember not to overmix the batter; this keeps your gingerbread light and fluffy
- Use a toothpick to check doneness before removing it from the oven
Sometimes I serve pumpkin gingerbread at family gatherings, and it disappears faster than my attempts at explaining why I burned the turkey last Thanksgiving. praline pumpkin pie variation.
FAQ
Can I use fresh pumpkin puree instead of canned?
Yes, fresh pumpkin puree works great but ensure it’s well-drained to avoid excess moisture.
How can I make this recipe gluten-free?
To make pumpkin gingerbread gluten-free, substitute all-purpose flour with a gluten-free blend.
Is pumpkin spice essential for this recipe?
While pumpkin spice adds warmth, you can use individual spices like cinnamon and nutmeg instead.
Pumpkin Gingerbread
- Total Time: 1 hour 15 minutes
- Yield: Approximately 10 servings 1x
Description
Pumpkin Gingerbread is a delightful treat that brings warmth and comfort with every bite. This moist, spiced bread combines the rich flavors of pumpkin and ginger, making it perfect for any occasion—whether cozying up on a chilly day or impressing guests at a gathering. Topped with cream cheese frosting, this recipe is sure to become a favorite year-round.
Ingredients
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour
- 1 cup brown sugar
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt.
- In another bowl, blend the pumpkin puree, brown sugar, oil, eggs, and vanilla until smooth.
- Gradually fold the dry ingredients into the wet mixture without overmixing.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 55-65 minutes or until a toothpick comes out clean. Cool before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 190
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
