Easy Pumpkin Gingerbread

Here is my favorite pumpkin gingerbread recipe, with warm spices like cinnamon and ginger, real pumpkin puree, and a soft, moist texture that’s perfect for fall baking.

This pumpkin gingerbread is what I make every October when the weather starts getting cooler. My kids love it as an after-school snack, and it makes the whole house smell amazing. Plus, it’s way easier than you’d think to make from scratch.

What Kind of Pumpkin Purée Should I Use?

You can use either canned pumpkin purée or make your own from scratch, and both will give you great results in this gingerbread. If you’re going the canned route, make sure you’re buying plain pumpkin purée and not pumpkin pie filling, which already has spices and sugar added. For homemade purée, sugar pumpkins or pie pumpkins work best since they have a smoother texture and less water content than carving pumpkins. Just roast your pumpkin halves cut-side down until tender, then scoop out the flesh and blend until smooth – you might need to drain off any excess liquid to get the right consistency.

Options for Substitutions

This pumpkin gingerbread is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• All-purpose flour: You can substitute with whole wheat flour, but use about 1/4 cup less since it absorbs more liquid. Gluten-free flour blends work too – just follow a 1:1 ratio.
• Pumpkin purée: Sweet potato purée, butternut squash purée, or even applesauce can work in place of pumpkin. The flavor will change slightly, but the texture will be similar.
• Molasses: If you don’t have molasses, try honey, maple syrup, or dark corn syrup. The gingerbread won’t have that deep molasses flavor, but it’ll still be tasty.
• Butter: Vegetable oil or melted coconut oil can replace the butter using the same amount. Your gingerbread will be slightly less rich but still moist.
• Ground spices: Missing one of the spices? You can use pumpkin pie spice (about 2 teaspoons total) or just increase the cinnamon and ginger if that’s what you have on hand.
• Dark brown sugar: Light brown sugar works fine, or you can mix white sugar with a tablespoon of molasses to create your own brown sugar substitute.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin gingerbread is using blackstrap molasses instead of regular unsulphured molasses, which will make your bread taste bitter and overpowering – stick to the milder variety for the best flavor balance.

Another common error is overmixing the batter once you add the flour, which can lead to a tough, dense loaf instead of the tender crumb you’re after – mix just until the ingredients are combined and no dry flour streaks remain.

Don’t skip checking for doneness with a toothpick inserted into the center, as pumpkin breads can look done on the outside while still being gummy in the middle, and make sure your pumpkin purée isn’t watery by draining it on paper towels if needed.

For extra insurance against a soggy bottom, let the bread cool in the pan for about 10 minutes before turning it out, which helps it hold its shape and prevents sticking.

What to Serve With Pumpkin Gingerbread?

This spiced pumpkin gingerbread is perfect on its own with a hot cup of coffee or tea, but it really shines when you add a dollop of whipped cream or a scoop of vanilla ice cream. The warm spices pair beautifully with cream cheese frosting if you want to dress it up for dessert, or just spread some butter on a slice for an afternoon snack. I love serving it alongside other fall treats like apple cider or hot chocolate, and it makes a great addition to any holiday dessert table. For breakfast, try toasting a slice and serving it with a pat of butter and a drizzle of honey.

Storage Instructions

Keep Fresh: This pumpkin gingerbread actually gets better after a day or two! Wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to a week. The flavors really meld together nicely, and it stays wonderfully moist thanks to all that pumpkin.

Freeze: You can definitely freeze this gingerbread for longer storage. Wrap individual slices or the whole loaf in plastic wrap, then place in a freezer bag for up to 3 months. It’s great to have on hand during the holidays when you need a quick dessert or want to bring something to a gathering.

Serve: To enjoy frozen gingerbread, just thaw it at room temperature for a few hours or overnight. If you want to warm it up, pop slices in the microwave for 15-20 seconds or wrap the whole loaf in foil and warm in a 300°F oven for about 10 minutes.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2000
• Protein: 20-25 g
• Fat: 45-55 g
• Carbohydrates: 340-370 g

Ingredients

For the dry mixture:

• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

For the wet mixture:

• 1 cup pumpkin purée (canned or homemade)
• 1/2 cup unsalted butter, melted
• 1/2 cup dark brown sugar
• 1/2 cup unsulphured molasses (avoid blackstrap)
• 1 tbsp finely chopped fresh or candied ginger (optional)
• 2 eggs, beaten
• 3 tbsp water

Optional mix-ins:

• 1/2 cup raisins

Step 1: Prepare the Baking Pan

Grease a 9x5x3-inch loaf pan thoroughly with non-stick spray or butter to prevent the pumpkin gingerbread from sticking during baking.

Set aside until ready to use.

Step 2: Mix the Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

In a medium bowl, vigorously whisk together the all-purpose flour, salt, baking soda, ground ginger, ground cinnamon, and ground nutmeg.

Whisking helps to evenly distribute the leavening and spices for consistent flavor and texture.

Step 3: Combine Wet Ingredients

• 1 cup pumpkin purée (canned or homemade)
• 1/2 cup unsalted butter, melted
• 1/2 cup dark brown sugar
• 1/2 cup unsulphured molasses (avoid blackstrap)
• 1 tbsp finely chopped fresh or candied ginger (optional)
• 2 eggs, beaten
• 3 tbsp water

In a separate large bowl, mix together the pumpkin purée, melted unsalted butter, dark brown sugar, unsulphured molasses, finely chopped fresh or candied ginger (if using), beaten eggs, and water.

Stir until the mixture is smooth and well combined.

Step 4: Combine Batter and Add Raisins

• raisins (1/2 cup)
• dry ingredients from Step 2
• wet ingredients from Step 3

Add the dry ingredients from Step 2 to the wet mixture from Step 3, stirring until just incorporated.

Then fold in the raisins.

Be careful not to overmix, as this can make the bread dense.

I like to sprinkle a few extra raisins on top for added texture.

Step 5: Bake the Pumpkin Gingerbread

• batter from Step 4
• prepared loaf pan from Step 1

Pour the finished batter into the prepared loaf pan from Step 1 and smooth the top.

Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes, or until a bamboo skewer inserted in the center comes out clean.

If the loaf is browning too quickly, you can loosely tent it with foil for the last 15 minutes.

Step 6: Cool and Remove from Pan

Allow the baked loaf to cool in the pan for 10 minutes.

Then, gently run a knife around the edges to loosen and invert onto a wire rack.

Let the loaf cool completely before slicing to avoid crumbling.

I find the flavor improves after resting for several hours or overnight.

Easy Pumpkin Gingerbread

Delicious Easy Pumpkin Gingerbread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 4

Calories 1925 kcal

Ingredients

  

For the dry mixture:

• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

For the wet mixture:

• 1 cup pumpkin purée (canned or homemade)
• 1/2 cup unsalted butter, melted
• 1/2 cup dark brown sugar
• 1/2 cup unsulphured molasses (avoid blackstrap)
• 1 tbsp finely chopped fresh or candied ginger (optional)
• 2 eggs, beaten
• 3 tbsp water

Optional mix-ins:

• 1/2 cup raisins

Instructions

 

• Grease a 9x5x3-inch loaf pan thoroughly with non-stick spray or butter to prevent the pumpkin gingerbread from sticking during baking. Set aside until ready to use.
• In a medium bowl, vigorously whisk together the all-purpose flour, salt, baking soda, ground ginger, ground cinnamon, and ground nutmeg. Whisking helps to evenly distribute the leavening and spices for consistent flavor and texture.
• In a separate large bowl, mix together the pumpkin purée, melted unsalted butter, dark brown sugar, unsulphured molasses, finely chopped fresh or candied ginger (if using), beaten eggs, and water. Stir until the mixture is smooth and well combined.
• Add the dry ingredients from Step 2 to the wet mixture from Step 3, stirring until just incorporated. Then fold in the raisins. Be careful not to overmix, as this can make the bread dense. I like to sprinkle a few extra raisins on top for added texture.
• Pour the finished batter into the prepared loaf pan from Step 1 and smooth the top. Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes, or until a bamboo skewer inserted in the center comes out clean. If the loaf is browning too quickly, you can loosely tent it with foil for the last 15 minutes.
• Allow the baked loaf to cool in the pan for 10 minutes. Then, gently run a knife around the edges to loosen and invert onto a wire rack. Let the loaf cool completely before slicing to avoid crumbling. I find the flavor improves after resting for several hours or overnight.