Perfect for the autumn holidays, this Old-Fashioned Pumpkin Gingerbread will fill your home with the scent of the season, and your tummy with delicious goodness.
By the time Thanksgiving rolled around last year, I swore I'd never read, make, post, or eat another "Pumpkin+anything" recipe as long as I lived!
And yet, here we are. Why? Because a year has passed, and like bad breakups and childbirth, time has a way of softening the sharp edges of our memories.
This post may contain affiliate links, but don't worry - they won't bite
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 of Pumpkin Gingerbread (all for you, my friends), with equally delicious results.
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!
Old-fashioned Pumpkin Gingerbread
- 1 ½ 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 [½ cup melted]
- 2 large 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 [165°C]. 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.
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Do you love pumpkin? So do we! Here are a few more of our favorite pumpkin recipes!
- Roasted Stuffed Pumpkin (Makes a perfect vegetarian holiday meal centerpiece!)
- Pumpkin Spice Sourdough Scones (Soooo good!)
- 10 Best Roasted Pumpkin Seed Recipes
- Homemade Pumpkin Spice (made with FRESH spices!)
I love it when things look as good as they taste! To create this lovely harvest-themed loaf, I used my beautiful new harvest pumpkin loaf pan.
THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. * Be sure to PIN this post!