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Pumpkin Gingerbread

Pumpkin Gingerbread


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Perfect for the holidays, richly flavored pumpkin gingerbread made with pumpkin purée, flour, butter, ginger, molasses, brown sugar, and lots of spices.

Photography Credit:Elise Bauer

This pumpkin gingerbread is one of our favorite treats for fall!

We almost always have extra pumpkin sitting around this time of year, either puréed and in cans, or fresh. Two of my favorite sweet quick breads are pumpkin bread and gingerbread.

This recipe started as an experiment to combine the two. The result? A tender, richly flavored loaf—spicy, molasses-y, and pumpkin-y.

It’s easy to make too. You can make your own pumpkin purée from scratch or just use canned pumpkin purée.

Looking for More Pumpkin Recipes?

  • Pumpkin Bread
  • Spicy Pumpkin Soup
  • Old Fashioned Pumpkin Pie
  • Pumpkin Waffles
  • Pumpkin Chili

How to make pumpkin gingerbread

Pumpkin Gingerbread Recipe

By the way, we made one batch of this pumpkin gingerbread forgetting to add the melted butter and you know what? It's still turned out fine. Not as moist as the butter version, but still good, and better the next day. I still prefer the butter version, but if you are trying to cut back, you can leave it out.

Ingredients

  • 1 1/2 cups (200 g) all purpose flour*
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup (240 ml) pumpkin purée (canned or homemade**)
  • 1/2 cup (1 stick, or 112 g) butter, melted
  • 1/2 cup dark brown sugar
  • 1/2 cup (120 ml) molasses
  • 1 Tbsp finely minced candied or fresh ginger (optional)
  • 2 eggs, beaten
  • 3 Tbsp water
  • 1/2 cup raisins (optional)

* I've also made this pumpkin gingerbread using gluten-free flour from King Arthur. Turned out great!

* * To make pumpkin purée from pieces of leftover pumpkin, just roast or boil the pieces until tender, then remove the skin. Smash the cooked pumpkin with a fork. If using a whole pumpkin, sugar pumpkins work best. Cut in half, scoop out the strings and seeds, bake the pumpkin halves at 350°F on a foil-lined baking pan until soft, about 45 minutes to an hour. When cool, scoop out the flesh and mash with a fork.

Method

1 Preheat oven and prepare pan: Preheat oven to 350°F (180°C). Prepare a 9x5x3-inch loaf pan with non-stick spray or butter to keep the pumpkin gingerbread from sticking to the pan.

2 Mix dry ingredients: In a medium bowl, vigorously whisk together the flour, salt, baking soda, ginger, cinnamon, and nutmeg.

3 Mix wet ingredients: In another bowl, use a wooden spoon to mix together the pumpkin purée, melted butter, sugar, molasses, fresh or candied ginger, eggs, and water.

4 Combine the wet and dry ingredients. Add the raisins if using. Stir only until incorporated.

5 Bake: Place the batter into the prepared loaf pan and bake at 350°F for 50-60 minutes, until a bamboo skewer inserted into the center of the loaf comes out clean.

6 Cool: Remove from oven and let cool in the pan for 10 minutes. Then gently run a knife around the edge of the loaf and invert the loaf to remove it from the pan. Let it cool on a rack completely before slicing.

The loaf's flavor will improve with time. If you cut into it while it is still a bit warm, it may be crumbly. In which case you may want to make your slices with a bread knife.

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Pumpkin Gingerbread with Orange Glaze

You can either make this gingerbread as a loaf or muffins. Either way, the orange glaze adds the perfect finishing touch!

Ingredients

  • 12 tablespoons (170g) unsalted butter or 3/4 cup (138g) vegetable shortening, at room temperature, at least 65°F
  • 1 1/4 cup (266g) brown sugar
  • 2 3/4 cups (326g) King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/3 cup (57g) mini diced ginger
  • 1/2 cup (57g) diced pecans or 1/2 cup (85g) chocolate chips, optional
  • 3 large eggs, at room temperature
  • 2 tablespoons (43g) molasses
  • 2 scant cups (425g) or one 15-ounce can pumpkin purée
  • 1 1/4 cups (142g) confectioners' sugar
  • 1/4 teaspoon orange oil or 1 tablespoon orange zest (grated orange rind)
  • 2 tablespoons (28g) water or milk

Instructions

Preheat your oven to 350°F. Grease two 8 1/2" x 4 1/2" loaf pans for loaves if you're making muffins, grease 24 muffin cups, or line them with muffin papers.

In a large bowl mix together the butter (or shortening) and brown sugar until well blended.

Add the flour, baking powder, baking soda, salt, spices, ginger, and nuts or chips, if you're using them. Mix well — the batter will look crumbly.

Add the eggs one at a time, scraping the bottom and sides of the bowl after each addition.

Stir in the molasses and pumpkin, combining well.

Scoop the batter into the greased loaf pans or the muffin cups, filling the cups about 2/3 full.

Bake the muffins for 18 to 20 minutes, or until they're lightly browned on the edges and the middle springs back when touched. Bake the loaves for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean.

Remove the bread from the oven and let it cool for 15 minutes before taking it out of the pan(s). Let it cool a bit, then glaze.

To make the glaze, whisk together all the ingredients, adding extra liquid until the glaze is smooth and the consistency of molasses.

For a shiny finish, brush the glaze over the bread or muffins while they're still warm for a thick white finish, cool the bread completely before glazing.

Store well wrapped on the counter for 3 to 4 days or freeze for up to 3 months.

Tips from our Bakers

Want to use fresh pumpkin purée rather than canned? It’s simple to make your own see how it’s done.


Pumpkin gingerbread recipe

This is the kind of sweet treat that is very easy to adapt&hellipyou could add a little juice and zest from a fresh orange or leave out the pumpkin completely and add chocolate chips instead. Or, keep the cake mix the same but drizzle with melted chocolate&hellipwhichever way your fancy takes you!

Ingredients

  • 280 g Plain flour
  • 1 tsp Bicarbonate of soda
  • 1 tsp Ground cinnamon
  • 3 tbsp Cooked puréed pumpkin
  • 1 Pinch of salt
  • 170 g Unsalted butter
  • 45 g Dark brown sugar
  • 45 g Light brown sugar
  • 4 Pieces finely chopped stem ginger
  • 220 g Golden syrup
  • 2 tbsp Syrup from the stem ginger jar
  • 1 Egg
  • 200 ml Milk
  • 4 tbsp Icing sugar
  • 1 tbsp Ground cinnamon
  • 4 tbsp Melted butter
  • 0.5 Pack of soft plain cream cheese
  • 0.5 tsp Vanilla extract
  • 9.9 oz Plain flour
  • 1 tsp Bicarbonate of soda
  • 1 tsp Ground cinnamon
  • 3 tbsp Cooked puréed pumpkin
  • 1 Pinch of salt
  • 6 oz Unsalted butter
  • 1.6 oz Dark brown sugar
  • 1.6 oz Light brown sugar
  • 4 Pieces finely chopped stem ginger
  • 7.8 oz Golden syrup
  • 2 tbsp Syrup from the stem ginger jar
  • 1 Egg
  • 7 fl oz Milk
  • 4 tbsp Icing sugar
  • 1 tbsp Ground cinnamon
  • 4 tbsp Melted butter
  • 0.5 Pack of soft plain cream cheese
  • 0.5 tsp Vanilla extract
  • 9.9 oz Plain flour
  • 1 tsp Bicarbonate of soda
  • 1 tsp Ground cinnamon
  • 3 tbsp Cooked puréed pumpkin
  • 1 Pinch of salt
  • 6 oz Unsalted butter
  • 1.6 oz Dark brown sugar
  • 1.6 oz Light brown sugar
  • 4 Pieces finely chopped stem ginger
  • 7.8 oz Golden syrup
  • 2 tbsp Syrup from the stem ginger jar
  • 1 Egg
  • 0.8 cup Milk
  • 4 tbsp Icing sugar
  • 1 tbsp Ground cinnamon
  • 4 tbsp Melted butter
  • 0.5 Pack of soft plain cream cheese
  • 0.5 tsp Vanilla extract

Details

  • Cuisine: British
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 40 mins
  • Serves: 4

Step-by-step

  1. Heat your oven to 180°C /gas mark 4.
  2. Line a 900g cake or loaf tin with baking paper and then butter the base and sides. This is just so that the gingerbread is easy to extract later.
  3. In a large bowl, combine the dry ingredients - flour, bicarbonate of soda, ginger, cinnamon and salt.
  4. In another bowl, cream together the butter and the sugar. Beat in the golden syrup and stem ginger syrup. Add a little of the dry mixture and then the egg. Beat in the last of the dry mixture and then the milk. Lastly, add the pumpkin purée and the stem ginger pieces and give the whole thing one last thorough mix.
  5. Pour into the pre-prepared tin.
  6. Bake for around 40 minutes or until firm to the touch.
  7. To make the Cinnamon Drizzle take a small saucepan and add the melted butter and cream cheese to soften together. Add the cinnamon, vanilla and icing sugar and stir together thoroughly.
  8. Let the gingerbread tin cool enough so that you can pick it up and turn it out of the tin onto a plate. Pour over the Cinnamon Drizzle and let it spill down the sides of the gingerbread. Eat it while it is still warm or let it cool, either way it is lush!

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How to make pumpkin gingerbread

  1. Preheat the oven to 350ºF. Coat a 9×5 inch loaf pan with cooking spray and set aside.
  2. In a large bowl, whisk together flour, salt, baking soda, ginger, cinnamon and nutmeg.
  3. In a medium bowl, whisk together pumpkin, melted butter, brown sugar, molasses, eggs, and milk.
  4. Pour the wet ingredients into the dry and stir with a wooden spoon or rubber scraper until just incorporated.
  5. Pour the batter into the prepared pan. Bake 40 minutes, remove from the oven and sprinkle with Turbinado sugar. Return to the oven and bake another 10-20 minutes or until a toothpick inserted in the center of the loaf comes out clean. Remove from the oven and let cool ten minutes before inverting the loaf and allowing it to cool completely on a rack.

Easy Gingerbread Pumpkin Bundt Cake

Keyword bread, bundt cake, cake, easy, gingerbread, pumpkin

Ingredients

  • 1 can pumpkin 15 oz.
  • 2 tbsp molasses
  • 1 tbsp ginger minced/ finely chopped
  • 3/4 c butter softened
  • 1 1/4 c brown sugar
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp Pumpkin Pie Spice
  • 2 3/4 c all purpose flour
  • 1/4 tsp allspice
  • 1/2 tsp nutmeg
  • 1 c pecans crushed
  • 3 eggs
  • 2 c vanilla frosting melted
  • 1 orange or more, to zest and use on top of bundt cake

Instructions

Video

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Recipe Summary

  • 2 ¼ cups all-purpose flour
  • ½ cup sugar
  • ⅔ cup butter
  • ¾ cup chopped pecans
  • ¾ cup buttermilk (or sour milk)*
  • ½ cup molasses
  • ½ cup canned pumpkin
  • 1 egg
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 recipe Caramel Sauce, recipe below (optional)
  • Vanilla ice cream (optional)
  • Chopped pecans (optional)

In a large bowl combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in the 3/4 cup pecans. Press 1-1/4 cups of the crumb mixture into bottom of an ungreased 2-quart square baking dish. To remaining crumb mixture, add buttermilk, molasses, pumpkin, egg, ginger, soda, cinnamon, cloves, and salt mix well. Pour over crumb mixture in baking dish. Bake in a 350 degree F oven about 50 minutes or until center tests done. Cool 30 minutes. Serve warm with Caramel Sauce, if desired. Top with ice cream and additional pecans, if desired. Makes 9 servings.

To make sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid stir. Let the mixture stand for 5 minutes before using.


One of my all-time favorites: Pumpkin Gingerbread Recipe

Ingredients

1/2 cup melted coconut oil

1/2 of a 15oz can of pumpkin (about 2/3 cup)

1 1/4 cup whole wheat flour

1/4 teaspoon baking powder

Instructions

Step 1

Preheat oven to 350 degrees.

Step 2

Grease a 9×5 inch loaf pan.

Step 3

In a large mixing bowl, combine the wet ingredients — sugar, oil and eggs. Using a hand mixer or stand mixer beat until smooth. Add water and beat until well blended. Mix in pumpkin puree until combined.

Step 4

In a medium bowl, combine flours, ginger, allspice, cinnamon, cloves, baking powder, baking soda, and salt using a wooden spoon.

Step 5

Add dry ingredients bowl to pumpkin mixture and blend just until all ingredients are mixed. Then pour into your prepared pan.

Step 6

Bake until a toothpick comes out mostly clean, which is about 35-45 minutes. Don’t overbake! The baking time may vary depending on your oven and if you also decide to double the recipe. Be sure to check the doneness sooner rather than later! If it starts to brown too much on top before it’s done, cover with foil until it passes the toothpick test.

Step 7

Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing. See notes below on how to store leftovers!

Recipe Variations

Pumpkin Spice Option

I’ve never tried making this with pumpkin pie spice in place of the individual spices, but it would probably work.

Chocolate Chips

I’ve added chocolate chips in the past, but I actually prefer it without them. You get more of the pumpkin ginger flavor without the chocolate competing. These pumpkin chocolate chip cookies are so fantastic if you’re craving chocolate with your pumpkin!

Oil Substitutions

You can substitute half the oil for applesauce for a slightly lower fat content. It won’t be quite as rich but it’s still delicious!

You can also use canola or vegetable oil in place of the coconut oil.

Flour Options

You can use whole wheat pastry flour instead of whole wheat flour and it’ll give you a slightly lighter loaf. You can also use all-purpose flour for the full amount of flour rather than using whole wheat flour.

For example, I use King Arthur Whole Wheat Flour or One Degree Sprouted Whole Wheat Flour.

Gluten-Free

I have also tried making their recipe with gluten-free flour and it was terrible. It came out super gummy and just not great. Every gluten-free flour mixture is a bit different so you can experiment but I had zero luck with two different options. But if you need or want a gluten-free pumpkin bread recipe, I highly recommend this one!

Coconut sugar

You can sub the coconut sugar for white cane sugar or a mixture of cane sugar and brown sugar. In fact, any dry sugar substitute will probably work for this recipe. However, do not try to replace the dry sweetener with a wet sweetener (e.g. maple syrup, honey, etc.). It will mess up the texture.

Toppings

This gingerbread is also delicious topped with some powdered sugar sifted on top. You could also make a simple glaze using powdered sugar, a small amount of milk, and a splash of vanilla to drizzle on top. YUM.

Doubling the recipe

The recipe can be doubled without any issues. If you double it, you’ll need two prepared pans.

Muffins

You can make this recipe into muffins rather than a loaf. The cook time will be shorter, so start checking them around 16 minutes and remove from the oven when the toothpick barely has any batter holding on, and is mostly dry.

Leftovers & Storing

This bread is amazing over the next few days and the flavors deepen. Store cooled bread in an airtight container at room temperature for 2-3 days. At that point, I recommend storing it in the fridge.

You can also freeze leftovers. Just be sure the slice it first and then place in a freezer safe container, like a freezer zip lock bag. Thaw at room temperature for about 20 minutes or microwave for 10-15 seconds. I actually made two loaves in my third trimester specifically to freeze since I knew I would want it as a snack once our baby arrived!

Serving Suggestions

I LOVE this topped with butter and nothing else. But if you want to dress it up, it’s really delicious served with a little yogurt for breakfast. (I highly recommend the Noosa Pumpkin yogurt when that comes back in season!)

It also makes a MEAN french toast! If you make this into french toast, let it sit in the french toast mixture overnight. It’s a slightly dense bread, so it just makes it better to have more time to let the egg, milk, and spice mixture soak in!

Let me know what you think of this recipe in the comments and any variations you try!


Reviews and Comments:

This was delicious. I didn't feel like making two loaves so put all the batter in one large loaf pan -- wouldn't recommend doing that since it didn't cook all the way through! So, two pans it is. I also substituted 1/2 cup olive oil for the butter -- didn't want to use so much butter as recipe specified and added chopped walnuts. It was YUM even if slightly undercooked in the middle!

Such an easy recipe and It's one of the best I have ever made! Moist and delicious.

Absolutely delicious. I did not have dark brown sugar, so used light brown sugar and added a couple of tablespoons of molasses. It turned out fantastic!

Great recipe! Fairly easy for a cooking novice like me, plus smells great while baking.

Yum, used fresh homemade pumpkin purée. Next time I would increase the cinnamon and nutmeg a wee bit or try the molasses. Only had light brown sugar on hand. It's nice and moist, had to cook 58 minutes.

Typo? 375 F is way too hot! Must mean 325 F as other Gingerbread recipes call for. This crust dried out near burned edges


Ingredients

  • Gluten-free non-stick cooking spray
  • 1 1/2 cups (6 ounces) white rice flour
  • 1 cup (7 ounces) granulated sugar
  • 1 cup (4 ounces) sorghum flour
  • 1/2 cup (2 ounces) cornstarch
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon xanthan gum
  • 1 (15-ounce) can pure pumpkin (not pumpkin pie filling)
  • 4 large eggs
  • 3/4 cup vegetable oil
  • 1/2 cup molasses
  • 1/4 cup golden syrup

Directions

Grease the bottom and sides of four 4 1/2- x 2 1/2- x 1 1/2-inch loaf pans. Grease only halfway up the sides. That way the loaves will have nicely rounded tops and no unwanted rims around the edges. Set aside.

Stir together 1 cup of the flour, the brown sugar, baking powder, cinnamon, and baking soda. Add the pumpkin, molasses, eggs, margarine or butter, and ginger root or ginger.

Beat with an electric mixer on low to medium speed until combined, about 30 seconds. Beat on medium to high speed for 2 minutes, scraping the sides of the bowl occasionally. Add the remaining flour beat for 2 minutes or until mixed. Divide the batter evenly among the prepared pans.

For the topping, stir together the walnuts and sugar sprinkle evenly over the batter in the pans. Bake in a 350 degrees F oven for 40 to 50 minutes or until a wooden pick inserted near the center of each loaf comes out clean.

Cool the loaves in the pans on wire racks for 10 minutes. Remove the loaves from the pans. Cool thoroughly on the wire racks.

To Freeze: Wrap each loaf tightly in moisture- and vapor-proof wrap. Seal, label, and freeze for up to 6 months.

To thaw, let stand, loosely covered, at room temperature for 1 hour. Or, to micro-thaw, place 1 unwrapped loaf on a microwave-safe paper towel. Microcook, uncovered, at 30% power (medium-low) for 1 to 1 1/2 minutes.


Pumpkin Gingerbread with Spiced Buttercream

First up, I wanted to say a huge thank you to those of you who voted for me in the Project Food Blog Challenge #2.

I am absolutely shocked to say this, but I was chosen as ‘Reader’s Choice’ for Challenge #2. Thank you times a million. You don’t know how much this means to me! You consistently prove to me what amazingly supportive and caring readers you are and I love ya.

I advanced to Challenge #3 which is to throw a lavish dinner party. It is due tomorrow .

They don’t mess around with the turnaround.

Luckily, I have been planning and plotting and scheming all week. Muhauhaha. And of course, inserting evil witch cackles when necessary.

When you see my post tomorrow, it will all become clear. Either that, or I am going to burn down the house in the process. It could go either way.



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