Old-Fashioned Pumpkin Gingerbread is a deliciously moist, easy quick bread made with ginger, molasses, brown sugar, and warm spices. Takes just a few minutes to put together; it's perfect for the autumn holidays.
What's the Story on Pumpkin Gingerbread?
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 this Pumpkin Gingerbread quick bread (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." From her, that's high praise indeed!
Pumpkin Gingerbread Ingredients
- Pumpkin puree: Use canned or homemade pumpkin puree. Do not use pumpkin pie filling.
- You can make pumpkin butter using any rich winter squash puree. If you make your own puree, our top squash recommendation is red kuri squash. It results in a fabulously smooth, rich pumpkin flavor.
- Flour: Use all-purpose flour for this recipe. You can sub in gluten-free flour as well.
- Powdered milk: Milk powder adds another level of tenderness to breads of all kinds. It can also extend their shelf-life.
- Baking soda
- Baking powder
- Spices: Be sure to use fresh spices for the best flavor and intensity.
- Salt: We use kosher salt.
- Coconut oil (or butter): Use unrefined coconut oil, or real butter.
- Eggs: We use USDA large eggs (EU size medium).
- Brown sugar: We use light brown sugar, but dark brown sugar will also work fine.
- Molasses: Use light or dark molasses. Do not use blackstrap molasses.
- Warm water
Baking Tips for Moist Quick Bread
- Add the ingredients in Order. You are basically making a cake, and the order you do things matters.
- Add the dry ingredients to the wet - not the other way around. Believe it or not, this matters. Adding the wet ingredients to the dry can result in pockets of flour and clumpy, inconsistent mixing.
- Mix in the dry ingredients by hand.
- Don't overmix the batter. Over-mixing can result in extra gluten development, which can make your quick bread gummy and unpleasantly chewy.
Quick breads stay moist and holds their flavor for some time, making them a perfect for holiday gift-giving.
To maximize the shelf life, wrap cooled, baked pumpkin gingerbread loaves tightly first with plastic wrap and then with aluminum foil prevent them from drying out. If you are going to freeze it, add an extra layer with a resealable freezer bag.
- Pantry: 2-3 days.
- Refrigerator: About a week.
- Freezer: If properly frozen, pumpkin gingerbread will last for six months; however, it is best eaten in the first 3-4 months, as it may develop freezer burnt if kept longer.
I love it when things look as good as they taste! To create this lovely harvest-themed loaf, I used my beautiful harvest pumpkin loaf pan.
More Pumpkin Recipes
Here are just a few of our favorite pumpkin recipes. Visit our collection of recipes for leftover pumpkin puree for more ideas.
- Triple Ginger Pumpkin Pie
- Old-fashioned Pumpkin Gingerbread
- Pumpkin Spice Sourdough Scones
- Slow Cooker Pumpkin Butter
- Creamy Pumpkin Pasta with Parmesan & Sage
More Quick Bread Recipes
Old-fashioned Pumpkin Gingerbread
- 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; 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.
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