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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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
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
Step 2
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.
Step 3
In another large bowl, combine the pumpkin puree, brown sugar, granulated sugar, vegetable oil, and molasses. Mix until smooth.
Step 4
Add the eggs and vanilla extract to the wet mixture and whisk until fully incorporated.
Step 5
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.
Step 6
Pour the batter into the prepared loaf pan, spreading it evenly.
Step 7
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Step 8
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.
Step 9
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
| Serving size | (1195.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3436.9 |
| Total Fat 127.9g | 0% |
| Saturated Fat 21.4g | 0% |
| Polyunsaturated Fat 70.1g | |
| Cholesterol 379.4mg | 0% |
| Sodium 2712.5mg | 0% |
| Total Carbohydrate 553.2g | 0% |
| Dietary Fiber 18.7g | 0% |
| Total Sugars 345.3g | |
| Protein 41.2g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 527.2mg | 0% |
| Iron 23.5mg | 0% |
| Potassium 2569.5mg | 0% |
Source of Calories