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Pumpkin Gingerbread Loaf Recipe

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4.2 from 262 reviews

This Pumpkin Gingerbread Loaf is a moist and flavorful quick bread combining warm spices, pumpkin puree, and rich molasses, perfect for cozy fall mornings or festive desserts.

Ingredients

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Ingredients

  • 3/4 cup Unsalted Butter (12 Tablespoons)
  • 1 1/4 cup Light Brown Sugar
  • 3 Large Eggs
  • 2 Tablespoons Molasses
  • 1 Teaspoon Pumpkin Spice or Vanilla Extract
  • 2 3/4 cup All-purpose Flour
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 2 Teaspoons Ground Cinnamon
  • 1 Tablespoon Powdered Ginger
  • 2 cups Pumpkin Puree
  • 3/4 cup Finely Chopped Walnuts

Instructions

  1. Preheat Oven and Prepare Pans: Preheat oven to 350 degrees F. and spray two 8 1/2” x 4 1/2” loaf pans with baking spray.
  2. Cream Butter and Sugar: In a large bowl, beat together the butter and brown sugar with an electric hand mixer on medium speed until blended.
  3. Add Eggs and Flavorings: Add the eggs, one at a time, beating well between each addition, then add the molasses and extract.
  4. Mix Dry Ingredients: In another bowl, stir together the flour, baking powder and soda, salt, cinnamon, and ginger.
  5. Combine Half Dry and Pumpkin: Add half the dry ingredients to the butter mixture with a wooden spoon, then add half the pumpkin puree, mixing just until blended.
  6. Add Remaining Dry and Pumpkin: Add the rest of the flour and pumpkin mixture and stir until mixed.
  7. Prepare for Baking: Divide the batter between the two loaf pans, and sprinkle the top of each loaf with the chopped walnuts.
  8. Bake: Bake for about 55 minutes, or until a cake tester inserted into the center comes out clean.
  9. Cool: Cool for 15 minutes, then remove from the pans and continue to cool on a wire rack.

Notes

    Find it online: https://yumfoodusa.com/pumpkin-gingerbread-loaf-recipe/