Ginger Snappy Pumpkin Bread
Warm, spiced, and irresistibly festive, Ginger Snappy Pumpkin Bread is the ultimate fall treat that combines the comforting flavors of pumpkin and aromatic spices with a delightful crunch from crushed gingersnap cookies. This moist and flavorful quick bread is made with pantry staples like cinnamon, ginger, and cloves, and enriched with pumpkin puree for a naturally tender crumb. The addition of optional chopped pecans or walnuts brings a nutty twist, while the gingersnaps add a pleasantly crisp texture in every bite. Perfect for breakfast, dessert, or an afternoon snack, this easy-to-make loaf is ready in just over an hour, filling your home with the cozy scent of autumn. Serve it warm with a smear of butter or cream cheese to take it to the next level! A must-try recipe for pumpkin lovers and gingersnap fans alike, it’s destined to become a seasonal favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1.5 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.25 cup milk
- 1 cup (crushed) gingersnap cookies
- 0.5 cup chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, vanilla extract, and milk. Whisk until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Gently fold in the crushed gingersnap cookies and chopped pecans or walnuts (if using).
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake the bread in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing.
Serve the Ginger Snappy Pumpkin Bread on its own, or with a smear of butter or cream cheese. Enjoy!
Nutrition Facts
Calories |
4062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.0 g | 227% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 70.8 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3780 mg | 164% | |
| Total Carbohydrate | 585.8 g | 213% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 309.2 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 469 mg | 36% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 1775 mg | 38% | |
*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.
