Pumpkin Gingerbread Recipe

3.5 3 3
Pumpkin Gingerbread Recipe
Pumpkin Gingerbread Recipe photo by Taste of Home
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Pumpkin Gingerbread Recipe

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3.5 3 3
Publisher Photo
Pumpkin and ginger are so compatible that to use them in one recipe makes this quick bread doubly delicious. This is my favorite bread during the holiday season because these old-fashioned flavors evoke warm memories of times past.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling

Ingredients

  • 1 cup all-purpose flour, divided
  • 1/4 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon baking soda
  • 1/4 cup canned pumpkin
  • 1/4 cup molasses
  • 1 egg
  • 2 tablespoons plus 1-1/2 teaspoons butter
  • 2 tablespoons milk
  • TOPPING:
  • 1/3 cup chopped walnuts
  • 1 tablespoon sugar

Directions

In a large bowl, combine 1/2 cup flour, brown sugar, baking powder, cinnamon, ginger and baking soda. Add the pumpkin, molasses, egg, butter and milk. Beat on low speed for 30 seconds, then on high for 2 minutes.
Add the remaining flour; beat on high for 2 minutes. Pour into two greased 4-1/2-in. x 2-1/2-in. x 1-1/2-in. loaf pans. (There will be a small amount of dough in each pan.) Combine topping ingredients; sprinkle over batter.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 mini loaves.
Originally published as Pumpkin Gingerbread in Reminisce November/December 1994, p53

Nutritional Facts

1 slice: 194 calories, 7g fat (3g saturated fat), 37mg cholesterol, 142mg sodium, 29g carbohydrate (15g sugars, 1g fiber), 4g protein.

  • 1 cup all-purpose flour, divided
  • 1/4 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon baking soda
  • 1/4 cup canned pumpkin
  • 1/4 cup molasses
  • 1 egg
  • 2 tablespoons plus 1-1/2 teaspoons butter
  • 2 tablespoons milk
  • TOPPING:
  • 1/3 cup chopped walnuts
  • 1 tablespoon sugar
  1. In a large bowl, combine 1/2 cup flour, brown sugar, baking powder, cinnamon, ginger and baking soda. Add the pumpkin, molasses, egg, butter and milk. Beat on low speed for 30 seconds, then on high for 2 minutes.
  2. Add the remaining flour; beat on high for 2 minutes. Pour into two greased 4-1/2-in. x 2-1/2-in. x 1-1/2-in. loaf pans. (There will be a small amount of dough in each pan.) Combine topping ingredients; sprinkle over batter.
  3. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 mini loaves.
Originally published as Pumpkin Gingerbread in Reminisce November/December 1994, p53

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Reviews forPumpkin Gingerbread

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MY REVIEW
mncruise User ID: 804457 258421
Reviewed Dec. 21, 2016

"I made muffins with dark Karo syrup instead of molasses. They were dry so I made a second batch with 1/2 cup pumpkin and shortened the time by a couple of minutes but they were still dry. Would molasses make that kind of difference? Taste was good. I make muffins so I can freeze them and always do it for breads like banana bread."

MY REVIEW
cr_1295 User ID: 5888497 16838
Reviewed Dec. 5, 2011

"Very good...I saw previous reviews that it tasted too much like molasses, so I substituted part of the molasses with honey, but it didn't really taste like gingerbread. Next time I will use the full amount of molasses. But still, a very good pumpkin bread recipe!"

MY REVIEW
kellyngman User ID: 1438266 41007
Reviewed Nov. 18, 2009

"The molasses was a little overpowering. I think I was expecting more of a pumpkin/ginger taste but I taste the molasses more than anything. The consistency turned out nicely, though. It was nice and moist."

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