Pumpkin Gingerbread Loaf Recipe

Every autumn, as the leaves begin to fall and sweater season kicks in, I find myself irresistibly drawn to create this cozy pumpkin gingerbread loaf that warms the heart and delights the senses.

I adore merging the deep tastes of pumpkin and spices in my Pumpkin Gingerbread Loaf. With components like pumpkin puree, molasses, and a mixture of powdered cinnamon, ginger, and cloves, this loaf radiates the warmth of autumn.

Cozy-ing up with it seems just right; that’s my sort of October. Besides, it’s packed with so many good-for-you things that I kind of want to eat it in a “goddess bowl” on a chilly day.

Pumpkin Gingerbread Loaf Recipe Ingredients

• All-purpose flour: Provides structure and carbohydrates for energy.
• Granulated sugar: Sweetens the loaf, adds moistness and tenderness.
• Pumpkin puree: Adds moisture, fiber, and rich flavor, seasonal twist.
• Molasses: Unique sweetness, deep flavor, some vitamins and minerals.
• Ground ginger: Spicy warmth, aids digestion and has anti-inflammatory properties.
• Ground cinnamon: Sweet spice, boosts flavor with antioxidants and potential health benefits.
• Vegetable oil: Keeps loaf moist, adds richness and some fatty acids.
• Eggs: Bind ingredients, add protein and create a tender crumb.

Pumpkin Gingerbread Loaf Recipe Ingredient Quantities

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 1/4 cup molasses
• 2 large eggs
• 1/4 cup water
• 1 teaspoon vanilla extract

How to Make this Pumpkin Gingerbread Loaf Recipe

1. Set your oven to 350°F (175°C) to preheat. Take a loaf pan that measures 9×5 inches and grease it. Set the pan aside for now.

2. In a massive basin, blend the flour, sugar, and leavening agents with a wire whisk; beat in the spices. For 36 years, readers of this column have enjoyed my mother’s famous recipe and have sent me their variations of it.

3. In another bowl, combine the vegetable oil, molasses, and everything else from the first bowl, except the pumpkin puree, and mix till smooth and well combined. Then add the pumpkin puree.

4. Slowly add the wet ingredients to the dry ingredients, and stir very gently until everything is still combined. Don’t mix too much.

5. Place the batter into the loaf pan that has been prepared and spread it evenly with a spatula.

6. Preheat your oven and bake the loaf for 55-65 minutes, checking with a toothpick that it is fully cooked by then and only then. It should no longer be wet in the center and should not have any uncooked batter attached to it.

7. Take the loaf out of the oven and allow it to cool in the pan for approximately 10 minutes.

8. Transfer the loaf from the pan to a wire rack to cool completely, taking care not to damage the loaf.

9. Cut the pumpkin gingerbread loaf into slices and serve.

10. Keep any uneaten food in a container that doesn’t let air in and at room temperature if you want it to last up to three days.

Pumpkin Gingerbread Loaf Recipe Equipment Needed

1. Oven
2. 9×5 inch loaf pan
3. Pastry brush or paper towel (for greasing the pan)
4. Large mixing bowl
5. Medium mixing bowl
6. Wire whisk
7. Spatula
8. Toothpick
9. Wire cooling rack
10. Airtight container
11. Measuring cups
12. Measuring spoons

FAQ

• Q: Can I use fresh pumpkin instead of canned pumpkin puree?A: You can use fresh pumpkin puree, but make sure it’s smooth and well-drained to keep the loaf from having excess moisture.
• Q: What can I substitute for molasses?You may use dark corn syrup, honey, or maple syrup, but be aware that the flavor will be a bit different.
• Q: Can I make this loaf gluten-free?A: Yes, a gluten-free flour blend that is suitable for baking can be substituted for the all-purpose flour.
• Q: How should I store the pumpkin gingerbread loaf?A: Keep it in an airtight container at room temperature for no more than 3 days, or in the refrigerator for no more than 1 week.
• Q: Can I add nuts or dried fruits to this recipe?Of course! Walnuts, pecans, or raisins would be excellent additions. I would mix them in just before the last step, which is pouring the batter into the loaf pan.
• Q: Is it possible to make this loaf vegan?Substituting eggs is easy. Use flax eggs instead: for each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Don’t forget to use an oil that is friendly to vegans. That said, you can substitute with almost any kind of oil, from corn to coconut.
• Q: Can I bake this in a muffin tin instead of a loaf pan?A: Of course! Change the baking time to about 18-22 minutes and check for doneness with a toothpick.

Pumpkin Gingerbread Loaf Recipe Substitutions and Variations

1 cup granulated sugar. You can substitute this with 1 cup brown sugar (for a deeper flavor) or 3/4 cup honey (for a more natural sweetness).
1 cup pumpkin puree: you can substitute with 1 cup of sweet potato puree, and get an almost identical “flavor profile”.
1/2 cup vegetable oil: replace with 1/2 cup of melted coconut oil for a hint of coconut in the finished loaf, or substitute with 1/2 cup of unsweetened applesauce for a more healthful and less dense loaf. (Coconut oil is a solid at room temperature, which should be factored into the mix when measuring. A good way to ensure a proper measurement is to measure 1/2 cup of water and pour it into whatever container you’re using to hold the coconut oil, placing the container in the microwave until the water is warm enough so that the coconut oil has melted. Pour the melted coconut oil into the measuring cup, displacing the water, and you have a properly measured amount of melted coconut oil. If you want to use applesauce instead, that’s way easier. No special instructions necessary.)
1/4 cup molasses: if you don’t have molasses on hand, use 1/4 cup of maple syrup or dark corn syrup.
Large eggs, 2: Replace with 1/2 cup of mashed bananas or 1/2 cup of unsweetened applesauce for a vegetarian option. MASHED: 1/2 cup of bananas or 1/2 cup of unsweetened applesauce.

Pro Tips

1. Measure Flour Properly Make sure to measure the flour using the spoon-and-level method to avoid overpacking, which can make the loaf dense. Spoon flour into the measuring cup and level it off with a knife.

2. Room Temperature Ingredients Ensure that the eggs are at room temperature before mixing. They will incorporate more smoothly into the batter, creating a consistent texture.

3. Pumpkin Flavor Boost For an extra boost of pumpkin flavor, you could use homemade pumpkin puree if available, as it often has a fresher taste than canned.

4. Batter Mixing When combining the wet and dry ingredients, fold them gently until just combined. Overmixing can result in a denser loaf. It’s okay if a few lumps remain.

5. Spice Adjustment If you prefer a stronger spice flavor, consider increasing the cinnamon or ginger slightly. You can also experiment with adding a pinch of cardamom for an extra aromatic touch.