All Recipes

Pumpkin Gingerbread

Pumpkin Gingerbread
  • Category

    Quick Bread

  • Cusine



1 1/2 cups all purpose flour*

1/2 teaspoon salt

1 teaspoon baking soda

2 teaspoons ground ginger

1 1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup

1/2 cup butter, melted

1/2 cup dark brown sugar

1/2 cup molasses

1 Tbsp finely minced candied or fresh ginger

2 eggs, beaten

3 Tbsp water

1/2 cup raisins


Preheat oven to 350 degrees F . Prepare a 9x5x3-inch loaf pan with non-stick spray or butter to keep the pumpkin gingerbread from sticking to the pan.

In a medium bowl, vigorously whisk together the flour, salt, baking soda, ginger, cinnamon, and nutmeg.

In another bowl, use a wooden spoon to mix together the pumpkin purée, melted butter, sugar, molasses, fresh or candied ginger, eggs, and water. Combine the wet and dry ingredients. Add the raisins if using. Stir only until incorporated.

Place the batter into the prepared loaf pan and bake at 350 degrees F for 50-60 minutes, until a bamboo skewer inserted into the center of the loaf comes out clean.

Remove from oven and let cool in the pan for 10 minutes. Then gently run a knife around the edge of the loaf and invert the loaf to remove it from the pan. Let it cool on a rack completely before slicing. The loaf's flavor will improve with time. If you cut into it while it is still a bit warm, it may be crumbly. In which case you may want to make your slices with a bread knife.