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Delicious Recipe

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4.1 from 28 reviews

A warmly spiced gingerbread pumpkin loaf combining the rich, deep flavors of gingerbread spices with moist pumpkin purée. This loaf is perfect for cozy autumn mornings, holiday celebrations, or as a thoughtful homemade gift.

  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (10–12 slices)

Ingredients

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 1 ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves

Wet Ingredients

  • 1 cup pumpkin purée (not pumpkin pie filling)
  • ½ cup molasses
  • ½ cup brown sugar, packed
  • ½ cup vegetable oil (or melted butter)
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup buttermilk (or milk with 1 tsp vinegar/lemon juice)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure easy removal after baking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until well mixed and evenly distributed.
  3. Mix Wet Ingredients: In a large bowl, whisk the pumpkin purée, molasses, packed brown sugar, vegetable oil, eggs, and vanilla extract together until the mixture is smooth and homogenous.
  4. Incorporate Dry and Wet Ingredients: Gradually alternate adding the dry ingredient mixture and the buttermilk to the wet ingredients, gently stirring each addition just until combined. Be careful not to overmix to maintain a tender crumb.
  5. Fill Pan and Bake: Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Place in the oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool the Loaf: Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.

Notes

  • For extra indulgence, drizzle the cooled loaf with cream cheese glaze or dust with powdered sugar.
  • The loaf keeps well at room temperature for up to 3 days or refrigerated for up to 1 week.
  • This loaf is freezer-friendly: wrap tightly and freeze for up to 3 months.
  • Author: Martha
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian