Name: Pumpkin Gingerbread
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 1/2 cup water; 1/2 cup molasses; 1/2 cup brown sugar; 8 tbsp butter; 15 ounces pumpkin puree (1 can pumpkin puree); 2 whole eggs; 2 1/2 cups all purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 3 teaspoons pumpkin pie spice; 1/2 teaspoon ground ginger; 1/3 cup candied ginger chopped finely

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This Gingerbread Pumpkin Bread is the perfect way to welcome the holiday season. It combines the cozy flavor of pumpkin bread with warm spices, rich molasses, and a hint of orange zest for a loaf that is moist, fragrant, and full of festive flavor. Whether you bake a pumpkin gingerbread loaf to enjoy with your morning coffee, make mini loaves for gifting, or turn the batter into pumpkin gingerbread muffins, this easy pumpkin bread recipe is one you’ll want to make all through the winter months. It’s the kind of recipe that fills your kitchen with the most wonderful aroma and earns rave reviews from the whole family.

Why I love Pumpkin Gingerbread

Pumpkin gingerbread taste like Thanksgiving and Christmas all wrapped into one purdy loaf! The pumpkin, molasses create an extremely moist dense loaf and add a lusciously sweet flavor. It’s baked with bits of candied ginger. It’s perfect served in thick slices with a dollop of whipping cream for dessert, with your coffee for breakfast, or just a little nibble in the afternoon. Another reason it’s a favorite is it’s the perfect quick bread for sharing at the holidays. After it cools. Wrap it in plastic wrap and tie a big bow around it. Simple, easy, and the tastiest gift ever.

Gather these ingredients

pumpking gingerbread ingredients on a baking sheet

Flour
Baking Soda
Baking Powder
Salt
Pumpkin Pie Spice
Ginger
Candied Ginger
Canned Pumpkin Puree
Butter
Brown Sugar
Molasses
Water

How to make Pumpkin Gingerbread

Preheat oven to 325 degrees F. Grease 9x5x3 inch loaf pan with bakers non-stick spray or with softened butter or crisco shortening.

measuring ingredients into a large glass measuring cup

Start by adding butter, brown sugar, molasses, and water to a microwavable bowl. Microwave on high for 1 minute, remove and stir. When butter is melted whisk ingredients together until smooth and sugar has mostly dissolved. Set aside.

dry ingredients for pumpkin gingerbread in mixing bowl

Measure flour, baking soda, baking powder, ground ginger, and pumpkin pie spice into a large mixing bowl, or into the bowl of your stand mixer. Add finely chopped candied ginger. Whisk all this together making sure that the candied ginger separates and doesn’t stick together in chunks.

pumpkin puree and two eggs in a white mixing bowl

Add one 15 once can of pumpkin puree to a medium sized mixing bowl, add two eggs and whisk to combine.

Now you have the three elements. Dry ingredients. Pumpkin mixture. Molasses and butter mixture. Time to combine!

Drizzle molasses and butter mixture into the flour and spices. Scrape sides of bowl. Give mixer a few more turns.

Now add in pumpkin and eggs and combine. Take time to scrape down sides and bottom of the bowl, making sure mixture is thoroughly combine. Do not over mix. Mix just until it’s a smooth even consistency.

pouring pumpkin gingerbread batter into a loaf pan with spatula scraping the mixing bowl

Pour prepared pumpkin gingerbread batter into a well greased standard loaf pan (9x5x3). Place in preheated 325 degree F oven for 55 minutes. When a toothpick comes out clean bread is done. If bread starts to look too dark before it’s ready to come out of the oven cover with a piece of aluminum foil to prevent loaf getting burned. When done remove to a cooling rack.

baked loaf of pumpkin gingerbread bread on a wood countertop .

After 15 minutes of cooling invert bread onto cooling rack.

slice of pumpkin gingerbread on a white plate, next to the loaf of bread on a cooking rack

Besides the fact that this bread tastes fantastic, it can be made several days ahead of time—and, in fact, it tastes even better a day or two after it’s baked. It also freezes beautifully, making it easy to bake several loaves ahead of time and simply pull one out the night before you want to gift it. That makes this Gingerbread Pumpkin Bread especially perfect for holiday gift giving! The recipe can be baked in one large loaf pan or divided among three smaller loaf pans. Once cooled, wrap each loaf tightly in plastic wrap, then dress it up with parchment paper and a festive bow. Voila! You have a delicious, fragrant homemade gift for neighbors, teachers, bus drivers, friends, or really anyone who deserves a little something sweet. And trust me, the moment they catch a whiff of that warm gingerbread aroma, they’ll want to tear right into it!

Tips for the Best Pumpkin Gingerbread Bread

Use pumpkin puree, not pumpkin pie filling. Pumpkin puree gives you the rich pumpkin flavor and moist crumb you want without adding extra sugar and spices.
Measure your ingredients carefully. For best results, use the spoon-and-level method when measuring flour rather than scooping it directly from the bag.
Bring ingredients to room temperature. Room-temperature wet ingredients will combine more easily and help create an evenly textured loaf.
Don’t overmix the batter. Once the dry ingredients are added to the wet ingredients, mix just until everything is combined. Overmixing can result in a dense loaf instead of a tender, moist crumb.
Add orange zest. Just a little orange zest adds a subtle brightness that works beautifully with the warm spices and rich molasses.
Watch the baking time. Ovens vary, so begin checking your loaf toward the end of the recommended baking time. A toothpick inserted into the center should come out with a few moist crumbs, but no wet batter.
Let it cool completely. Allow the bread to cool in the prepared pan for a few minutes before transferring it to a wire rack to finish cooling.
Make it ahead. This bread is actually even better a day or two after baking, making it a wonderful make-ahead recipe for the holiday season.
Freeze for later. Once completely cooled, wrap the loaf tightly and place it in a freezer-safe bag. Thaw overnight at room temperature before serving.
Make mini loaves for gifting. Divide the batter between mini loaf pans and adjust the baking time accordingly. Once cooled, wrap them up with parchment paper and a festive ribbon for an easy homemade gift.
Add a finishing touch. A light dusting of powdered sugar makes this already beautiful loaf feel extra festive.

slice of pumpkin gingerbread on a white plate.

You might want to make yourself a loaf of this today, just to test it out! It will make your house smell so good. I am absolutely sure you will agree it is taste like the holidays in a loaf!

Frequently Asked Questions

Can I make this pumpkin gingerbread recipe ahead of time?
Absolutely! In fact, I think it tastes even better a day or two after it’s baked. Store the cooled bread in an airtight container at room temperature until you’re ready to serve it.

Can I freeze pumpkin gingerbread bread?
Yes! This pumpkin bread freezes beautifully. Once the loaf has cooled completely, wrap it tightly and place it in a freezer-safe bag. For best results, thaw it overnight at room temperature.

Can I make pumpkin gingerbread muffins with this recipe?
Yes! The batter can be baked as muffins instead of a loaf. Fill greased or lined muffin cups and begin checking for doneness earlier since muffins will bake much faster than a full loaf.

Can I make this recipe into mini loaves?
Definitely. Mini loaves are especially nice for holiday gifting. Divide the batter evenly between prepared mini loaf pans and begin checking them early, since baking time will depend on the size of your pans.

Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling already contains sugar and spices, so it will change the flavor and texture of the recipe. For this pumpkin bread recipe, use plain pumpkin puree.

What gives this bread its gingerbread flavor?
The combination of warm spices and rich molasses gives this loaf its classic gingerbread flavor, while pumpkin and orange zest add warmth and depth.

How should I store pumpkin gingerbread?
Once completely cooled, store the bread in an airtight container at room temperature. It will stay moist and flavorful for several days.

Can I add powdered sugar to the top?
Absolutely! A simple dusting of powdered sugar is an easy and pretty finishing touch, especially if you’re serving this during the holiday season.

Whether you make one big pumpkin gingerbread loaf for your family, a few mini loaves to give as gifts, or pumpkin gingerbread muffins to share, I hope this recipe becomes a favorite during the holiday season and throughout the winter months. There’s just something special about a homemade loaf filled with warm spices and rich molasses—and the aroma alone is enough to make everyone happy. If you make this recipe, please take a moment to leave a star rating in the recipe card below. Your rating helps other readers know how much you loved it! And don’t forget to Pin this recipe so you can easily find it when you’re ready to bake again. For more cozy recipes, seasonal menu ideas, and recipes made for gathering, sign up for my newsletter and have new recipes and menu inspiration sent straight to your inbox. Happy baking! From my table to yours with love, Sheila