Perfect for the holidays, this richly flavored gingerbread is spicy, molasses-y, and pumpkin-y.
This pumpkin gingerbread is one of our favorite treats for fall!
Two of my favorite sweet quick breads arepumpkin breadandgingerbread.
Elise Bauer
This recipe started as an experiment to combine the two.
A tender, richly flavored loafspicy, molasses-y, and pumpkin-y.
It’s easy to make too.
Looking for More Pumpkin Recipes?
It’s still turned out fine.
Not as moist as the butter version, but still good, and better the next day.
- I’ve also made this pumpkin gingerbread using gluten-free flour from King Arthur.
Smash the cooked pumpkin with a fork.
If using a whole pumpkin, sugar pumpkins work best.
When cool, scoop out the flesh and mash with a fork.
Add the raisins if using.
Stir only until incorporated.
Remove from oven and let cool in the pan for 10 minutes.
Let it cool on a rack completely before slicing.
The loaf’s flavor will improve with time.
If you cut into it while it is still a bit warm, it may be crumbly.
In which case you may want to make your slices with a bread knife.
