Pumpkin Gingerbread
Pumpkin makes everything better.
That’s a fact. …Or at least a fact in my own brain. You guys are well aware of my deep obsession with pumpkin. Now I’ve gone and stuffed it in a holiday favorite.
Speaking of holidays…I have my first Christmas party this weekend! It’s an ugly sweater party. I’m kinda bummed because I bought this absolutely magnificent sweater on Amazon. I mean…just look at that model showing it off in its glorious beauty! But it was wayyyyy too big š I’ve ordered a similar one, and I just hope it gets here in time!
Let’s discuss this gingerbread, because I’m pretty sure this is the world’s best gingerbread. I adapted it from a very popular recipe I found on Epicurious, namely I added my fave second half of the year ingredient—pumpkin.
I’ll be honest, you can’t taste the pumpkin in this a ton. It’s mostly permeated with the flavor if molasses and spice, but the pumpkin makes it extra moist. It’s kinda sticky, sweet, and the outside has a light crust. It really is everything that good gingerbread should be, and it’s amazing with coffee. Yes, that’s iced coffee in the photos. Why am I drinking iced coffee when its freezing out? Good question. I’m strange.
One thing about this gingerbread—it’s best after it sits for a day. It really gives the flavors time to develop and meld, and the texture is perfection. Of course you can eat it day of, but if you have the patience, it’s worth the wait.
I think it would be fantastic served with some creme fraiche and lemon curd, for a slightly fancier dessert, but it’s totally sublime all on its own.
PrintPumpkin Gingerbread
Yield: 2 9"x5" loaves
Ingredients:
- 2 cups all-purpose flour
- 2 tsp ground cinnamon
- 3 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp baking soda
- 1 and 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 3 large eggs
- 1 cup pure pumpkin puree
- 3/4 cup vegetable oil
- 1 cup dark molasses
- confectioners' sugar, for dusting
Directions:
- Preheat oven to 350 degrees. Grease two 9"x5" loaf pans. Line with parchment paper, and grease the paper.
- In a medium bowl, combine the flour, spices, baking powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together the sugars and eggs. Add in the pumpkin and mix until combined. Add in the molasses and oil and mix until combined. Add in the dry ingredients, and mix on low until combined.
- Divide the batter between the two loaf pans. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 15 minutes before removing from the pans and allowing to cool fully. Dust with confectioners' sugar prior to serving. The cakes are best after sitting for 1 day!
*adapted from here
Oh my gosh, how genius is this bread?? I’m obsessed with both gingerbread AND pumpkin bread and then you go and jam ’em both in one gorgeous loaf! I so want a slice. š
Thank you so much, Sarah!
This looks AMAZING! I love gingerbread baked goods but they can sometimes be on the dry side…adding pumpkin is a brilliant (and festive!) solution! I’m adding this to my “to bake” list and will report back after I try it š
I can’t wait to hear how you like it! This bread is so crazy moist that it’s almost kinda sticky. I mean that in a good and delicious way, lol