Spicy Pumpkin Gingerbread
Cozy up with the irresistible warmth of Spicy Pumpkin Gingerbread, a decadent loaf that perfectly melds autumnal flavors with a kick of spice. This moist and tender bread blends earthy pumpkin puree with the bold richness of molasses, infusing every bite with comforting sweetness. A vibrant medley of cinnamon, ginger, nutmeg, and allspice adds a zesty aroma and spiced depth, while the soft crumb is lightened by a touch of whole milk. Ideal for holiday gatherings or a cozy treat with your favorite warm beverage, this gingerbread bakes beautifully to a golden-brown perfection in under an hour. Dust with powdered sugar for an elegant finish, and enjoy a slice of the season’s most flavorful indulgence.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1.5 teaspoons ground ginger
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground allspice
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.5 cup brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree
- 0.5 cup molasses
- 2 teaspoons vanilla extract
- 0.25 cup whole milk
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice, and salt until well combined. Set aside.
In another large mixing bowl, cream the softened butter, granulated sugar, and brown sugar with a hand or stand mixer on medium speed until light and fluffy, about 2–3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
Mix in the pumpkin puree, molasses, and vanilla extract until fully incorporated.
On low speed, gradually mix the dry ingredients into the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Do not overmix; stir until just combined.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the gingerbread from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, optionally dust the top with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
3568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.5 g | 151% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 2606 mg | 113% | |
| Total Carbohydrate | 596.6 g | 217% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 394.6 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 698 mg | 54% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 3520 mg | 75% | |
*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.
