Pumpkin Gingerbread

by Sabrina Snyder

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12 Servings
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Cool 15 minutes
Total Time 1 hour 40 minutes
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Pumpkin Gingerbread is the most sensational quick bread ever. Warm, sweet, with spices that invoke cozy holiday memories.

It’s hard to think of two more iconic holiday recipes than Gingerbread Cookies and Pumpkin Bread. This amazing Dessert Recipe brings the two together into one baked good.

Sabrina’s Pumpkin Gingerbread Recipe

This delicious recipe is sure to become your favorite bread to make during the holiday season. It takes inspiration from two favorite holiday dessert recipes for the perfect combination of cozy flavors. It’s a wonderfully rich quick bread that’s perfect for a dessert, breakfast, or sweet snack. If you’re serving this Pumpkin Gingerbread recipe for breakfast, serve it warm and use a butter knife to spread butter or cream cheese over each slice. Then enjoy it with a cup of coffee or Hot Chocolate for an amazing Autumn morning treat.

Dinner, then Dessert

Pumpkin Gingerbread Recipe

Pumpkin Gingerbread is the most sensational quick bread ever. Warm, sweet, with spices that invoke cozy holiday memories.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Course Bread
Cuisine American
Author Sabrina Snyder
Iced sweet and spiced bread sliced on serving plate.
PrintRate

Ingredients
 

  • 3/4 cup dark brown sugar , packed
  • 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/3 cup water
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder

Molasses Icing:

  • 2 cups powdered sugar
  • 1 tablespoon molasses
  • 1 tablespoon water , more as needed to thin

Instructions

  • Preheat oven to 325 degrees and spray a 9×5 loaf pan with baking spray.
  • In a large bowl whisk together dark brown sugar, sugar, vegetable oil, and eggs until smooth.
  • Add in water, pumpkin puree, and vanilla, and whisk until smooth.
  • In a second bowl sift together flour, baking soda, ginger, allspice, cinnamon, cloves, salt, and baking powder.
  • Add the dry ingredients to the wet ingredients and whisk to combine.
  • Pour batter into loaf pan and bake for 65-75 minutes until a toothpick comes out of the center clean.
  • Let cool for 15 minutes before removing from the loaf pan.

Molasses Icing:

  • Add powdered sugar, molasses, and water to a bowl and whisk well until smooth.
  • Drizzle over the pumpkin gingerbread bread.

Notes

Serve: You can keep Pumpkin Gingerbread at room temperature for up to 3 days. Just cover it with plastic wrap to help it stay moist.
Store: You can also seal  in a ziplock bag with a paper towel at the bottom to absorb any excess moisture. Then keep the sweet bread in the fridge for up to 1 week. 
Freeze: As long as the bread is properly sealed, you can also keep it in the freezer for up to 3 months. 

Nutrition

Calories: 335kcal | Carbohydrates: 59g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 216mg | Potassium: 121mg | Fiber: 1g | Sugar: 43g | Vitamin A: 3223IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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