Description
Pumpkin Gingerbread Loaf is a fragrant, moist quick bread that brings comforting fall spices and pumpkin together. A simple bake for cozy mornings.
Ingredients
Scale
- Base Ingredients:
- 2 cups (240g) all-purpose flour
- 1 cup (240g) canned pumpkin puree
- 1 cup (200g) dark brown sugar, packed
- 1/2 cup (120ml) molasses
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- Flavor Boosters:
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon fresh ginger, grated
- Optional Mix-ins:
- 1/2 cup chocolate chips
- 1/4 cup finely chopped candied ginger
- Finishing Touches:
- Powdered sugar, for dusting
Instructions
- Prep Your Pan and Oven:: First things first, get your oven preheated to 350°F (175°C). Then, grab a 9×5-inch loaf pan. I usually grease it with a bit of butter and then dust it with flour – or sometimes cocoa powder for a darker crust, just a little trick I picked up. This step is super important for getting your Pumpkin Gingerbread to pop out cleanly. I’ve had loaves stick before, and honestly, trying to pry a beautiful bake out of a pan is just heartbreaking.
- Whisk the Wet Ingredients:: In a large bowl, whisk together the pumpkin puree, dark brown sugar, molasses, vegetable oil, and eggs until everything looks smooth and well combined. I love watching the molasses swirl into the pumpkin, it’s such a rich, beautiful color. Make sure there are no streaks of egg yolk hiding; we want a uniform mixture. This is where the magic starts for your moist Pumpkin Gingerbread, so give it a good, enthusiastic whisk!
- Combine Dry Ingredients:: In a separate bowl, sift together the all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Sifting really helps prevent lumps, and honestly, it makes the texture of the Pumpkin Gingerbread so much nicer. I sometimes get a little flour puff cloud going, but that’s just part of the baking fun, right? Make sure those spices are evenly distributed for flavor in every bite.
- Gently Fold Them Together:: Now, add the dry ingredients to the wet ingredients. This is the part where you need to be gentle. Use a spatula and fold until just combined. Overmixing is the enemy of tender quick breads, turning them tough, and we definitely don’t want that for our Pumpkin Gingerbread. A few lumps are totally fine; don’t stress about perfection here. Just mix until you don’t see any dry flour streaks.
- Bake Your Pumpkin Gingerbread:: Pour the batter into your prepared loaf pan. I usually give the pan a gentle tap on the counter to settle the batter and release any air bubbles. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. My oven runs a little hot, so I always start checking around the 50-minute mark. The smell of this Pumpkin Gingerbread baking? It’s divine, filling the whole house with autumn vibes.
- Cool and Enjoy:: Once baked, let the Pumpkin Gingerbread cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely. This cooling period is crucial; it helps the loaf set and prevents it from getting soggy. I know it’s hard to resist, but waiting a bit really pays off. Once cooled, slice it up and enjoy that wonderful spiced pumpkin goodness!