Pumpkin Gingerbread: Moist & Spiced Fall Dessert
This pumpkin gingerbread blends warm spices like ginger and cinnamon with rich pumpkin purée for a moist, flavorful loaf. Perfect for fall or holiday gatherings, it’s ready in just 1 hour and pairs beautifully with coffee or whipped cream.
Ingredients
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup unsalted butter melted
- ¾ cup dark brown sugar
- 2 large eggs
- 1 cup pure pumpkin purée
- ¼ cup unsulphured molasses
- 1 tsp vanilla extract
- ¼ cup whole milk
Instructions
- Preheat oven to 350°F; grease a 9x5-inch loaf pan.
- Whisk dry ingredients (flour, baking soda, salt, spices).
- Mix wet ingredients (butter, brown sugar, eggs, pumpkin, molasses, vanilla, milk).
- Combine wet and dry ingredients gently.
- Pour into pan; bake 45-50 minutes until toothpick is clean.
- Cool in pan 10 minutes, then transfer to rack.
Equipment
- 9x5-inch loaf pan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Parchment paper (optional)
- Wire cooling rack