Pumpkin Ginger Gingerbread
Warm, spiced, and irresistibly moist, this Pumpkin Ginger Gingerbread is the ultimate fall-inspired indulgence. Infused with a one-two punch of spice from both ground and freshly grated ginger, this recipe delivers a deeply aromatic flavor that’s perfectly balanced by the sweetness of molasses and pumpkin puree. A medley of cinnamon and nutmeg adds cozy complexity, while the rich, tender crumb comes together with just a hint of butter and a touch of milk. Perfect for an indulgent breakfast, a festive holiday spread, or a satisfying dessert, this loaf is easy to make in under 20 minutes of prep time and bakes to golden perfection in under an hour. Serve it warm with a dollop of whipped cream or enjoy it plain with your favorite cup of coffee for a comforting treat that embodies the essence of autumn. Keywords: pumpkin gingerbread recipe, fresh ginger dessert, fall baking ideas, spiced pumpkin loaf, molasses gingerbread loaf.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 1 teaspoon salt
- 0.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 0.5 cups unsalted butter, softened
- 2 large eggs
- 1 cups pumpkin puree
- 0.5 cups molasses
- 2 tablespoons fresh ginger, grated
- 0.5 cups whole milk
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, and salt. Set this dry mixture aside.
In a large mixing bowl, beat the granulated sugar, brown sugar, and softened butter together until light and fluffy, about 2 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Mix in the pumpkin puree, molasses, and grated fresh ginger until fully combined.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Start and end with the dry ingredients. Mix gently until just combined; do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Allow the gingerbread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as is, or with a dollop of whipped cream for an extra treat!
Nutrition Facts
Calories |
3560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.2 g | 154% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 3996 mg | 174% | |
| Total Carbohydrate | 581.7 g | 212% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 331.8 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 780 mg | 60% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 3673 mg | 78% | |
*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.
