Description
A warmly spiced loaf that blends the rich flavors of gingerbread with the moist texture of pumpkin. Perfect for cozy autumn mornings, holiday gatherings, or gifting.
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
- 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 + 1 tsp vinegar/lemon juice)
Dry Ingredients:
Wet Ingredients:
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together dry ingredients.
- In a large bowl, whisk together wet ingredients until smooth.
- Alternate adding dry ingredients and buttermilk to the wet mixture, stirring gently until just combined. Do not overmix.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For extra indulgence, drizzle cooled loaf with cream cheese glaze or dust with powdered sugar.
- Keeps at room temperature up to 3 days or refrigerated for 1 week.
- Freezer-friendly: Wrap tightly and freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert / Snack / Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
