Pumpkin Gingerbread made from scratch & bursting with fabulous Fall flavors! This pumpkin gingerbread loaf is soft & moist, has warm spices and bright pumpkin flavor.
Making this pumpkin bread with pecans is so simple, using basic ingredients you create an incredible bread that is a fabulous slice of heaven. We love pumpkin flavors around here, especially in PUMPKIN BREAD recipes like this one, but adding in the ginger flavor really helps to make this recipe for gingerbread loaf stand out even more.
Pumpkin Spice Gingerbread
We love this recipe for pumpkin bread for so many reasons. It is a perfect slice of moist pumpkin bread and warm spices in every bite. It tastes great warm or chilled, but we especially love it when it is fresh from the oven, with a little slice of butter over the top- yum! This bread can be served morning, day or night, it really is great for any occasion or time of day. It is not overly sweet, the flavors are amazing and can be great along side your breakfast, or an afternoon snack. Or for a little after dinner treat, heat it in the microwave and add some butter and a sprinkle of cinnamon sugar. So delicious!
Why you’ll love this Gingerbread loaf recipe:
If you were not already sold at pumpkin and gingerbread, here are a few more reasons you should try this recipe soon:
- Simple ingredients. We use simple ingredients in this recipe including canned pumpkin puree, flour, sugars, and spices. You can even omit the pecans if you desire a nut-free version.
- Basic steps. The steps for making this loaf are very simple and easy to follow. Mix, pour, bake and wait. Great for novice chefs and experienced cooks alike.
- You can make two loaves instead of just one! This recipe is for two loaves, and they can be baked in the oven simultaneously. However, depending on your oven, you may or may not need to increase the baking time.
Pumpkin Gingerbread Loaf Ingredients
Sugars: You will need 1 ½ cups of each granulated white sugar and light brown sugar. An equal amount of stevia can be used to substitute the granulated sugar if you’d like.
Oil: Use 1 cup of vegetable oil for a deliciously moist loaf of bread.
Water: To get the right consistency in the batter you will need ⅔ cups of water.
Eggs: Use 4 eggs to create a wonderful bread texture and taste.
Pumpkin: To give a delicious pumpkin flavor you need 1 15-ounce sized can of pumpkin puree.
Spices: Adding in 1 tablespoon of ground ginger, 2 teaspoons of ground cinnamon, 1 teaspoon of ground allspice, and ½ teaspoon of ground cloves will give this bread a lot of flavor and warmth in every slice.
Vanilla extract: Enhance the flavors well by adding in 1 teaspoon of vanilla extract.
Flour: The base of this bread recipe is 3 ¼ cups of all-purpose flour.
Leavening agents: You will need 1 tablespoon of baking powder and ½ teaspoon of baking soda to really make this bread rise well while baking.
Salt: Adding in ½ teaspoon of salt will help to make all of the other flavors in this bread stand out and taste incredible.
Pecans: Add a subtle crunch by stirring in 1 ½ cups of coarsely chopped pecans. Note that some of the pecans will be used as the topping too. The pecans can be replaced with any other nut you might prefer, like walnuts or almonds used in the same measurements. The pecan can also be omitted entirely for a nut free loaf.
How to Make Pumpkin Gingerbread
Prep
Begin by preheating the oven to 350 degrees F.
Then, grease the inside of a 9×5 bread pan or line it well with parchment paper.
Bread batter
In a large bowl, combine both the sugars, vegetable oil, eggs, and vanilla extract. Beat well to combine.
Next, add in the pumpkin puree, water, all the spices, and salt. Mix together until smooth. Set aside.
Then, in a separate bowl combine the flour and both leavening agents.
After that, combine the flour mixture with the wet mixture and stir well until fully incorporated.
Stir in 1 cup of chopped pecans, reserving ½ cup of pecans for the topping.
Proceed to pour the batter into the prepared bread loaf pan and top with the reserved ½ cup of chopped pecans.
Bake
Place the loaf pan in the preheated oven and bake for 55-60 minutes until a toothpick can be inserted into the center of the loaf and come out clean.
Allow the bread to cool for 20 minutes before removing from the pan and placing on a wire rack to cool completely.
Slice, serve and enjoy!
Pecan Pumpkin Gingerbread Muffins
This recipe would be great baked as individual muffins. Line or grease a muffin pan and fill each cup ¾ full. Sprinkle with pecans, and bake at 350 degrees F for 11-13 minutes or until a toothpick inserted into the center comes out clean.
Pumpkin Gingerbread
Ingredients
- 1 ½ cup granulated sugar
- 1 ½ cup light brown sugar
- 1 cup vegetable oil
- ⅔ cup water
- 4 eggs
- 15 oz. pumpkin puree 1 can
- 1 TBSP ground ginger
- 2 tsp cinnamon
- 1 tsp allspice
- ½ tsp ground cloves
- 1 tsp vanilla extract
- 3 ¼ cup all-purpose flour
- 1 TBSP baking soda
- ½ tsp baking powder
- ½ tspn salt
- 1 ½ cup coarsely chopped pecans divided
Instructions
- Prep: Begin by preheating the oven to 350 degrees F. Grease the inside of two 9×5 bread pans or line it well with parchment paper.
- Gingerbread batter: In a large bowl, combine both the sugars, vegetable oil, eggs, and vanilla extract. Beat well to combine.
- Add in the pumpkin puree, water, all the spices, and salt. Mix together until smooth. Set aside.
- In a separate bowl combine the flour and both leavening agents. After that, combine the flour mixture with the wet mixture and stir well until fully incorporated.
- Stir in 1 cup of chopped pecans, reserving ½ cup of pecans for the topping. Proceed to pour the batter into the prepared bread loaf pan and top with the reserved ½ cup of chopped pecans.
- Bake: Place the loaf pan in the preheated oven and bake for 55-60 minutes until a toothpick can be inserted into the center of the loaf and come out clean.
- Allow the bread to cool for 20 minutes before removing from the pan and placing on a wire rack to cool completely. Slice, serve and enjoy!
Notes
Nutrition
How long is pumpkin gingerbread good for?
This pumpkin bread can be kept well wrapped and stored in the fridge for up to 5 days. We recommend an airtight container or a plastic sealed baggie for maximum freshness.
Can I freeze pumpkin loaves?
Yes! This bread freezes really well and can last up to 2 months in the freezer when stored properly. After the bread has cooled completely, store it in an airtight container and freeze. Thaw in the fridge or on the counter for a few hours before slicing and serving.
Leftover batter?
If you find yourself with leftover batter you can keep it in an airtight container in the fridge for up to 3 days. This should give you plenty of time to bake a new fresh loaf or make some tasty muffins for your morning breakfasts or snacks.
If you’re a fan of pumpkin you’ll love these pumpkin recipes!
- HOMEMADE PUMPKIN BAGELS
- CRANBERRY PUMPKIN BUNDT CAKE
- PUMPKIN MARSHMALLOW BUNDT CAKE
- PUMPKIN PIE OREO BALLS
- PUMPKIN BUNDT CAKE WITH CARAMEL GLAZE
- PUMPKIN PIE BARS
- PERFECT PUMPKIN WAFFLES
- SPICED PUMPKIN CHOCOLATE CHIP COOKIES
- EASY PUMPKIN SOUP
- PUMPKIN APPLE GINGERBREAD
- PUMPKIN CUT OUT SUGAR COOKIES
- PUMPKIN CREAM CHEESE BREAD
- PUMPKIN SLAB PIE
- NO BAKE MARSHMALLOW PUMPKIN PIE
Pumpkin Gingerbread is a homemade incredible treat to enjoy all autumn and winter long. This pumpkin gingerbread loaf is loaded with wonderful spices, amazing pumpkin flavor, and the texture is so soft and moist.
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