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Pumpkin Gingerbread
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Pumpkin Gingerbread

Deliciously spiced Pumpkin Gingerbread that combines pumpkin with the holiday flavors of molasses in a bread that's best served with butter!
Course Side Dish
Cuisine American
Keyword bread, gingerbread, pumpkin
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Author Sheryl


  • 1/2 C butter melted
  • 1/2 C brown sugar light or dark
  • 2 eggs
  • 1 C pumpkin puree canned or homemade
  • 1/2 C unsulphured molasses
  • 3 Tbsp water
  • 1.5 C all purpose flour
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground clove


  • lPreheat the oven to 350 degrees. Generously grease or spray a 9x5x3 loaf pan to prevent the bread from sticking.
  • Mix the butter, sugar, eggs, pumpkin puree, and molasses with your mixer until well blended and creamed together.
  • Add the dry ingredients and stir just until combined, taking care not to over mix.
  • Pour into your loaf pan. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and allow to cool before removing from the loaf pan. Keep bread tightly covered when not being served.
  • Bread can keep for up to 3 days at room temperature. Or, refrigerate for up to 5 days.