Pumpkin Gingerbread
Cozy up with a slice of irresistibly moist and spiced Pumpkin Gingerbread, a delightful twist on a classic holiday favorite. This recipe seamlessly combines the earthy sweetness of pumpkin puree with the rich, deep flavor of molasses, creating a perfect balance of autumn flavors. Warm spices like ginger, cinnamon, nutmeg, and cloves infuse every bite with seasonal charm, while the tender texture makes it a crowd-pleaser for breakfast, dessert, or an afternoon treat. With just 20 minutes of prep and simple pantry ingredients, this loaf comes together easily and bakes to perfection in about an hour. Serve it plain or elevate it with a dollop of whipped cream or cream cheese frosting for a festive finishing touch. Perfect for holiday celebrations, cozy evenings, or giving as a homemade gift, this Pumpkin Gingerbread is a must-try for lovers of comforting, spiced baked goods.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking soda
- 0.75 teaspoons Salt
- 1.5 teaspoons Ground ginger
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves
- 1.5 cups Granulated sugar
- 0.5 cups Vegetable oil
- 1 cup Pumpkin puree
- 0.5 cups Molasses
- 2 pieces Large eggs
- 0.5 cups Water
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5 inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground nutmeg, and ground cloves. Set aside.
In a large mixing bowl, combine the granulated sugar and vegetable oil. Mix until smooth and well combined.
Add the pumpkin puree and molasses to the sugar-oil mixture and stir until fully incorporated.
Beat in the eggs one at a time, ensuring each is thoroughly mixed before adding the next.
Gradually alternate adding the dry ingredients and the water to the wet mixture, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula if needed.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the gingerbread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice and serve as is or with a dollop of whipped cream or cream cheese frosting for an extra treat!
Nutrition Facts
Calories |
3894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.2 g | 161% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 69.2 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 4531 mg | 197% | |
| Total Carbohydrate | 674.5 g | 245% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 428.3 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 530 mg | 41% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 3316 mg | 71% | |
*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.
