A sweetly spiced addition to your autumn holiday recipe file, this Pumpkin Gingerbread will fill your home with the scent of the season and your tummy with delicious goodness.
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By the time Thanksgiving rolled around last year, I swore I’d never read, make, post, or eat another “Pumkin+anything” recipe as long as I lived. And yet, here we are. Why? Because a year has past, and like bad breakups and childbirth, time has a way of softening the sharp edges of our memories. Plus, I had a brand new beautiful Pumpkin Loaf Pan (thank you Sur La Table!) and a serious hankering for some pumpkin gingerbread (my favorite of the spiced-breads-made-with-vegetables).
I’m one of those bakers who is always fiddling and tweaking my recipes, so of course I made a few changes to my old standard recipe this time too – most notably the substitution of coconut oil for butter. Wow, what a difference that made! All those sweet spices danced across my tongue with whole new level of rich, gingerbready goodness! Just to make sure it wasn’t just my imagination, I made two more batches (all for you, my friends), with equally delicious results. In fact, when I shared it with the family, my mother-in-law Carol even told me I was (and I am quoting her word-for-word here), “A damn good cook.” That’s high praise indeed!
- 1½ cups flour
- ¼ cup powdered milk
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- ½ teaspoon salt
- 4 ounces unrefined coconut oil (or butter) [1/2 cup melted]
- 2 eggs
- 1 cup canned pumpkin
- ¾ cup packed brown sugar
- ¼ cup molasses
- ¼ cup warm water
- 1 teaspoon vanilla
- Preheat oven to 325° F. Spray loaf pan with non-stick cooking spray and set aside.
- In a medium bowl, combine flour, powdered milk, baking soda, baking powder, ground spices, and salt. Set aside.
- In a small, microwave-safe bowl, heat coconut oil in microwave for 30 seconds to melt. Set aside.
- In a mixing bowl, beat eggs until the are lemon colored. Add pumpkin, brown sugar, molasses, warm water and vanilla. Mix on low to combine. Add coconut oil and mix thoroughly.
- Stir in dry ingredients until well combine. (You can also mix this by hand.)
- Pour batter into prepared loaf pan. Tap pan on counter a few times to get out the air bubbles, and then bake in preheated oven for 1 hour and 15 minutes. Loaf is done when a toothpick inserted in the center comes out clean.
- Allow loaf to cool in the pan on a wire rack until he pan is cool enough to touch; at least 10 minutes. Turn out onto a wire rack to cool completely.
- Dust loaf with powdered sugar if desired.
Hint: Spray your measuring cup with non-stick cooking spray before you measure the molasses, and it will slide right out. Or you can do what I do and just use the same measuring cup that you used for the melted coconut oil and eyeball the molasses.
I love it when things look as good as they taste! To create this lovely harvest-themed loaf, I used the beautiful NordicWare Pumpkin Loaf Pan that I received when I visited Sur La Table’s Seattle headquarters during the International Food Bloggers Conference earlier this month. Perfect for pumpkin bread, fall-themed cakes and more, this attractive loaf pan is made from durable cast aluminum for superior baking performance.
Disclosure: I received the NordicWare Pumpkin Loaf Pan used in this post as a gift from Sur La Table – no strings attached. I am using it here because it’s beautiful and I love it. This post may also contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they will help us keep this site up and running – and (relatively) ad-free!! Please check out our disclosure policy for more details. Thank you for your support!