Save on Pinterest

Pumpkin Bread with Gingerbread Topping

This yummy pumpkin bread won first prize in the Acorn Pantry Bread Contest. It melts in your mouth, and the recipe easily doubles for gift-giving. —Renee' Nanez, Frederic, Wisconsin
  • Total Time
    Prep: 35 min. Bake: 30 min. + cooling
  • Makes
    5 loaves (6 slices each)


  • 3/4 cup butter, cubed
  • 2-1/4 cups sugar
  • 1-1/2 cups canned pumpkin
  • 3 large eggs
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts
  • 1/2 cup finely chopped crystallized ginger
  • 10 gingersnap cookies
  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 6 tablespoons cold butter
  • 1/4 cup finely chopped walnuts, optional


  • Preheat oven to 350°. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat. Transfer to a large bowl; cool slightly. Add sugar, pumpkin and eggs; beat until well blended.
  • In another bowl, whisk flour, cinnamon, nutmeg, baking soda, baking powder and salt; gradually beat into pumpkin mixture. Fold in walnuts and ginger.
  • Transfer to five greased 5-3/4x3x2-in. loaf pans. Place cookies, brown sugar, flour, cinnamon and nutmeg in a food processor; pulse until cookies are finely ground. Add butter; pulse until crumbly. Sprinkle cookie mixture and, if desired, walnuts over batter.
  • Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.

Test Kitchen Tips
  • To ensure even distribution of leavening and spices, it helps to whisk the dry ingredients very thoroughly.
  • For the most tender texture in quick breads, it's best to use a gentle hand when mixing the batter.
  • Nutrition Facts
    1 slice: 212 calories, 9g fat (5g saturated fat), 37mg cholesterol, 156mg sodium, 32g carbohydrate (20g sugars, 1g fiber), 2g protein.


    Click stars to rate
    Average Rating:
    • Brad
      Oct 20, 2020

      I was skeptical of the crystalized ginger but also intrigued. I made this recipe twice. Once with half the crystalized ginger and once without. While both turned out great I was a little surprised that there was nothing remarkable special without the ginger. I gave away 3 loaves from each batch and got a lot of compliments from both. Next time I'll add the finely chopped crystalized ginger back in the mix.

    • mymixes
      Dec 18, 2017

      What can you substitute for the crystalized ginger?