• Pumpkin Gingerbread

Fall Is Here: Pumpkin Gingerbread Loaf

Fall is officially here, but mother nature seems to be extending summer temperatures for New England are at the moment. However, the unseasonably warm weather hasn’t stopped people from purchasing pumpkins, mum plants and pumpkin spice everything to get into the fall spirit. Fall is here and before you know it we will be preparing for the holidays. Pumpkin bread is a classic fall treat that I always look forward to seeing in local bakeries. It’s a perfect recipe to bake with your kitchen helper on a cool (or warm) weekend.

I love pumpkin bread and have childhood memories of my mom baking this fall treat. Her recipe has been featured on the blog already (Mom’s Pumpkin Bread), so I wanted to bake this classic sweet treat, but with a twist, gingerbread. Pumpkin gingerbread merges the deep rich flavor of molasses with the warm spices of cinnamon, ginger and nutmeg. Dusted with powdered sugar, it will surely please the entire family. So pour some cold brew and enjoy of slice to welcome the fall season.

What is your favorite fall treat? Leave a comment below.

Recipe Adapted From: Simple Recipes

Pumpkin Gingerbread Loaf
Pumpkin Gingerbread Loaf
Pumpkin Gingerbread Loaf

Pumpkin Gingerbread

Prep Time: 15 mins
Cook Time: 50-60 mins
Yields: 1 loaf


  • 1 1/2 Cup - All-Purpose Flour
  • 1/2 Teaspoon - Salt
  • 1 Teaspoon - Baking Soda
  • 2 Teaspoons- Ground Ginger
  • 1 1/2 Teaspoon - Cinnamon
  • 1/4 Teaspoon - Nutmeg
  • 1 Cup - Pumpkin Puree
  • 1/2 Cup - Unsalted Butter (melted)
  • 1/2 Cup - Dark Brown Sugar
  • 1/2 Cup - Molasses
  • 2 Eggs - Beaten
  • 3 Tablespoons - Water
  • 2 Tablespoons - Powdered Sugar


  1. Preheat oven to 350°F and spray a loaf pan with cooking spray
  2. In medium bowl mix together the flour, salt, baking soda, ginger, cinnamon and nutmeg
  3. In a second bowl mix the pumpkin puree, melted butter, sugar, molasses, eggs and water
  4. Combine the wet and dry ingredients. Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a took pick comes out clean
  5. Allow the loaf to cool in the pan for a few minutes, then turn out onto a cooling rack

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