PUMPKIN GINGERBREAD

Pumpkin Gingerbread is a delightful seasonal treat that combines the flavors of pumpkin & gingerbread into one incredible dessert. This moist and flavorful pumpkin loaf is perfect for autumn and winter months, but can be enjoyed all year round!

Made with pumpkin puree and warm spices like cinnamon, ginger, and nutmeg, this gingerbread loaf recipe is both sweet and spicy. Whether you’re looking for a new holiday dessert or just want to try something different, this pumpkin bread is sure to satisfy your sweet tooth.

The Essence of Pumpkin Gingerbread Loaf

Pumpkin Gingerbread Loaf is a delicious and aromatic dessert that combines the flavors of pumpkin and gingerbread. The true essence of this bread lies in its ingredients. The recipe calls for pumpkin puree, ginger, cinnamon, allspice, and cloves, which give it a warm and spicy flavor. The use of white and brown sugar adds a rich sweetness to the loaf, while the addition of the oil and water keeps it moist and tender.

Pumpkin bread can be served plain or with a dollop of whipped cream. It can also be sliced and toasted, making it a perfect breakfast or snack option. With its warm and comforting flavors, Pumpkin Gingerbread Loaf is sure to be a hit with everyone who tries it.

Why you’ll love this Gingerbread loaf recipe:

• Easy to Make: This recipe is simple and straightforward, requiring only a few basic ingredients. You don’t need any special equipment or skills to make it, and the results are always delicious.
• Rich Flavor: The combination of flavors in this bread creates a rich and flavorful loaf that is sure to satisfy your taste buds. The warm spices and sweet pumpkin are a perfect match, making this recipe a favorite among many.
• Versatile: This Pumpkin Gingerbread Loaf is a versatile recipe that can be enjoyed in many different ways. It’s perfect for breakfast with a cup of coffee, as a snack during the day, or as a dessert after dinner.

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: 4 eggs will create a wonderfully rich bread taste and texture.

Pumpkin: For delicious flavor, you need one 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 in this recipe 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 help the bread rise while baking.

Salt: Using ½ teaspoon of salt will help the other flavors in this bread stand out and taste incredible.

Pecans: Add a subtle crunch by stirring in 1 ½ cups (divided) of coarsely chopped pecans. Also, the pecans can be replaced with any other nut you might prefer, like walnuts or almonds, using the same measurements.

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. Mix well.

Next, add in the pumpkin puree, water, all the spices, and salt. Mix together until smooth and then set this mixture aside.

Then, in a separate bowl combine the flour, baking powder and baking soda.

After that, stir the flour mixture into the wet mixture 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!

Variations of Pumpkin Gingerbread

There are many ways to put a unique spin on the classic pumpkin gingerbread recipe. Here are a few variations to try:

• Chocolate Chip Pumpkin Gingerbread: Add 1 cup of chocolate chips to the batter for a delicious twist on the traditional recipe. The combination of pumpkin, ginger, and chocolate is sure to be a crowd-pleaser.
• Cream Cheese Swirl Pumpkin Gingerbread: Mix 8 ounces of softened cream cheese with ¼ cup of sugar and swirl it into the batter before baking. The tangy cream cheese complements the warm spices in the gingerbread.
• Pumpkin Gingerbread Muffins: Turn the loaf recipe into muffins by dividing the batter into a greased muffin tin and baking for 18-20 minutes. This is a great option for a grab-and-go breakfast or snack.
• Pumpkin Gingerbread with Streusel Topping: Combine ¼ cup of flour, ¼ cup of brown sugar, ¼ cup of rolled oats, and ¼ cup of cold butter to make a streusel topping. Sprinkle the mixture over the batter before baking for a crunchy, sweet topping.

How long is pumpkin gingerbread good for?

To preserve the freshness of the Pumpkin Gingerbread Loaf, it is best to store it in an airtight container at room temperature for up to three days. For longer storage, wrap the loaf tightly in plastic wrap and store it in the refrigerator for up to 5 days week.

This bread also freezes really well and can last up to 2 months 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.

Is refrigeration required for this bread to maintain freshness?

Refrigeration is not necessary to keep the Pumpkin Gingerbread Loaf fresh, but it can extend the shelf life by a few days. However, refrigeration can cause the bread to dry out, so it is best to wrap it tightly in plastic wrap before storing it in the refrigerator.

How can I prevent my gingerbread loaf from collapsing?

To prevent the Pumpkin Gingerbread Loaf from collapsing, avoid overmixing the batter and be sure to use the correct amount of baking powder and baking soda. Additionally, make sure to bake the loaf in the center of the oven and avoid opening the oven door during the baking process.

What are the reasons for pumpkin bread being undercooked in the center?

Undercooked centers in Pumpkin Gingerbread Loaf can be caused by a few factors, such as using too much pumpkin puree or too much moisture in the batter. It is also important to make sure the loaf is baked at the correct temperature and for the correct amount of time.

What causes a pumpkin loaf to turn out overly dense?

Overly dense Pumpkin Gingerbread Loaf can be caused by overmixing the batter or using too much flour. It is important to measure the ingredients accurately and mix the batter just until it is combined. Additionally, make sure to use the correct amount of leavening agents and bake the loaf at the correct temperature and for the correct amount of time.

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.