Pumpkin Gingerbread Loaf
Warm, spiced, and irresistibly moist, this Pumpkin Gingerbread Loaf is the ultimate seasonal treat that combines the rich flavors of fall. Packed with comforting ingredients like pumpkin puree, molasses, and a trio of classic spices—ginger, cinnamon, and nutmeg—this quick bread boasts the perfect balance of sweetness and spice in every bite. A simple yet rewarding recipe, it requires just 15 minutes of prep before baking to golden perfection, making it an ideal choice for holiday gatherings or cozy afternoons. Serve slices plain, or elevate the experience with a smear of cream cheese or a dollop of whipped cream. Whether enjoyed as a breakfast indulgence or a dessert centerpiece, this pumpkin gingerbread loaf will fill your kitchen with the irresistible aroma of autumn, sure to delight your family and guests. Perfect for those who love pumpkin spiced baked goods, fall recipes, and easy holiday baking ideas!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1.5 cups Pumpkin puree
- 0.75 cup Brown sugar (packed)
- 0.5 cup Granulated sugar
- 0.5 cup Vegetable oil
- 0.25 cup Molasses
- 2 Large eggs
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, and ground nutmeg until well combined. Set aside.
In another large bowl, combine the pumpkin puree, brown sugar, granulated sugar, vegetable oil, and molasses. Mix until smooth.
Add the eggs and vanilla extract to the wet mixture and whisk until fully incorporated.
Gradually add the dry ingredients into the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Avoid overmixing to ensure a tender loaf.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the loaf from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the pumpkin gingerbread loaf on its own or with a dollop of whipped cream or cream cheese spread on top.
Nutrition Facts
Calories |
3437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.9 g | 164% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 70.1 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 2712 mg | 118% | |
| Total Carbohydrate | 553.2 g | 201% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 345.3 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 527 mg | 41% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 2570 mg | 55% | |
*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.
