Ginger Pumpkin Bread
Warm, fragrant, and irresistibly moist, this Ginger Pumpkin Bread is the perfect autumn treat that brings together the earthy richness of pumpkin and the zesty spice of freshly grated ginger. Packed with seasonal flavors like cinnamon, nutmeg, and a hint of brown sugar, this easy quick bread is ideal for cozy mornings or an afternoon snack. The addition of fresh ginger adds a vibrant zing that elevates the classic pumpkin bread into something truly special, while optional walnuts or pecans provide a delightful crunch. With a prep time of just 15 minutes and a baking time under an hour, this recipe is as convenient as it is delicious. Serve it warm with a pat of butter or enjoy it as-is with your favorite coffee or tea. Whether you're baking for family gatherings or indulging your own fall cravings, this Ginger Pumpkin Bread is sure to impress!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons baking powder
- 1.5 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, melted
- 1 cup granulated sugar
- 0.5 cups brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree
- 1 tablespoon fresh ginger, grated
- 1 teaspoon vanilla extract
- 0.25 cups milk
- 0.5 cups walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ground ginger, and salt. Set aside.
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
Add the eggs, one at a time, whisking well after each addition. Then stir in the pumpkin puree, freshly grated ginger, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing.
Mix in the milk to loosen the batter, folding gently until incorporated. If using nuts, fold them in at this stage.
Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove from oven and let the bread cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 344 mg | 15% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 39.3 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 171 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
