Pumpkin gingerbread loaf is moist, delicious and spiced to perfection with molasses, pumpkin pie spice, ginger, cinnamon and nutmeg. Topped with delicious cream cheese frosting, you’ll love a slice this time of year!
Pumpkin and gingerbread were made to go together and one bite of this super moist and fluffy pumpkin bread recipe will show you exactly why! Filled with cozy spices like pumpkin pie spice, cinnamon, ginger and nutmeg, it’s the perfect thing to bake during the holiday season!
If you follow me on Instagram, then you know that I know putting pumpkin in just about everything. Pumpkin bread is definitely one of my all time favorite ways to use pumpkin — I love a nice slice with a cup of coffee for breakfast or
pumpkin gingerbread loaf ingredients
- coconut oil
- brown sugar – feel free to use coconut sugar as well.
- eggs
- nut milk – I like using this oat milk in my recipes!
- blackstrap molasses – blackstrap molasses actually has the highest vitamin and mineral content of all the different types of molasses.
- vanilla extract
- pumpkin puree – be sure it’s 100% pure pumpkin puree and not pumpkin pie mix
- white whole-wheat flour – all-purpose flour, and 1:1 gluten free flour would also both work in this recipe.
- baking soda
- pumpkin pie spice
- ground ginger – all of these cozy spices are what gives this loaf it’s amazing gingerbread flavor!
- cinnamon
- ground nutmeg
- ground cloves
- salt
- cream cheese
- butter
- confectioners’ sugar
equipment / utensils:
- loaf pan
- stand or hand mixer
- whisk
Tips for making the perfect loaf
- Don’t over mix the batter! I recommend using a hand or a stand mixer to combine the wet ingredients, but when you add in the dry be sure to only mix on low until the flour disappears and not longer than that!
- Use a scoop to add your flour into measuring cups. Don’t pack flour into measuring cups, ever! This is a huge reason why some breads don’t turn out right. The correct amount of flour is super important!
Pumpkin Gingerbread Loaf
Pumpkin gingerbread loaf is moist, delicious and spiced to perfection with molasses, pumpkin pie spice, ginger, cinnamon and nutmeg. Topped with delicious cream cheese frosting, you’ll love a slice this time of year!
Ingredients
- 1/2 cup coconut oil melted and cooled
- 1/3 cup brown sugar
- 2 large eggs
- 1/4 cup blackstrap molasses
- 2 tbsp. oat milk or other non-dairy milk of your choice
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 1 3/4 cups white whole-wheat flour
- 1 tsp. baking soda
- 3 tsp pumpkin pie spice
- 2 tsp ground ginger
- 1 tsp. cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp. salt
- for the cream cheese frosting:
- 4 oz. cream cheese softened*
- 3 tbsp. butter softened not melted
- 1 tsp. vanilla extract
- pinch of cinnamon or pumpkin pie spice
- pinch of salt
Instructions
- Preheat the oven to 350 degrees F and grease a loaf pan.
- In the bowl of a stand mixer or using a hand mixer, beat together the coconut oil and brown sugar until light and fluffy.
- Next beat in the eggs one at a time until fully combined. Add the oat milk, molasses and vanilla and continue beating until combined and smooth.
- Mix in the pumpkin puree until combined.
- In a medium bowl, whisk together the flour, all of the spices, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix on low until just combined. Don’t over mix!
- Pour the mixture into the prepared loaf pan and bake for 50-55 minutes. Check the loaf after 50 minutes by inserting a toothpick to see if it comes out clean,
- Leave to cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
- While the bread is baking, make the cream cheese frosting by using a mixer to mix together softened cream cheese, butter, confectioners’ sugar, vanilla extract, cinnamon and salt until light and fluffy. Use a spatula to spread it on top of the loaf and enjoy!
Notes
*One way to soften cream cheese and butter is to place them near your oven while it’s preheating.
more pumpkin bread recipes you’re sure to love
- cinnamon apple pumpkin bread
- best healthy pumpkin zucchini bread
- almond flour pumpkin bread {GF & DF}
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