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Soft & Moist Pumpkin Gingerbread

Kathleen R. Coffey
A soft, moist pumpkin gingerbread loaded with warm spices and a hint of molasses. Perfectly sweet, fiber-rich, and easy to bake, this loaf is ideal for breakfasts, snacks, or festive holiday gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Bread
Cuisine American
Servings 24 slices

Equipment

  • 2 mixing bowls
  • Two 8 ½-inch × 4 ½-inch loaf pans or eight 5 ½-inch × 3-inch mini loaf pans
  • Measuring Cups and Spoons
  • Whisk or mixing spoon
  • Toothpick for doneness

Ingredients
  

  • 3 ½ cups all-purpose flour
  • 2 tsp baking soda
  • 1 ½ tsp salt
  • ½ tsp baking powder
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 2 tsp ground allspice
  • 1 tsp ground cloves
  • 1 tsp freshly grated nutmeg
  • 4 large eggs room temperature
  • 1 15-ounce can pumpkin purée
  • 1 ½ cups granulated sugar
  • 1 ½ cups packed dark brown sugar
  • 1 cup vegetable oil
  • ⅔ cup whole milk
  • ¼ cup unsulphured molasses not blackstrap
  • 2 tsp freshly grated ginger
  • 1 tsp vanilla extract or paste

Instructions
 

  • Preheat Oven and Prepare Pans: Begin by preheating your oven to 350°F (175°C). While the oven is warming, prepare your loaf pans.
    If using two large 8 ½-inch × 4 ½-inch pans or eight mini 5 ½-inch × 3-inch pans, lightly grease them with vegetable oil or butter, then dust with a thin layer of flour to prevent sticking.
    Alternatively, a non-stick cooking spray works perfectly. Set the pans aside.
  • Combine Dry Ingredients: In a large mixing bowl, sift or stir together 3 ½ cups all-purpose flour, 2 teaspoons baking soda, ½ teaspoon baking powder, and 1 ½ teaspoons salt.
    Then, add 2 teaspoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground allspice, 1 teaspoon ground cloves, and 1 teaspoon freshly grated nutmeg.
    Mix thoroughly until all the spices are evenly distributed throughout the flour. This ensures every bite has a consistent depth of flavor.
  • Mix Wet Ingredients: In a separate bowl, add 4 room-temperature eggs and whisk until slightly frothy.
    Stir in 1 (15-ounce) can of pumpkin purée, 1 ½ cups granulated sugar, 1 ½ cups packed dark brown sugar, 1 cup vegetable oil, and ⅔ cup whole milk.
    Add ¼ cup unsulphured molasses, 2 teaspoons freshly grated ginger, and 1 teaspoon vanilla extract or paste.
    Use a whisk or spatula to combine the ingredients until the mixture is smooth, uniform, and slightly glossy.
    Avoid overmixing at this stage; you want a cohesive batter, not an overworked one.
  • Incorporate Dry Ingredients into Wet: Add about a third of the dry ingredient mixture into the wet ingredients.
    Using a rubber spatula, gently fold the flour into the pumpkin mixture until just combined.
    Repeat with the remaining dry ingredients in two additional additions. Be careful not to overmix, as overworking the batter can make the bread dense.
    The batter should be thick, slightly glossy, and pourable, with a rich orange-brown color.
  • Pour Batter into Prepared Pans: Evenly divide the batter between your prepared loaf pans.
    If using two large pans, leave about an inch of space at the top to allow the bread to rise.
    For mini loaf pans, fill each about three-quarters full. Smooth the tops gently with a spatula so the surface is level.
    This will help the loaves bake evenly and produce a beautiful golden-brown crust.
  • Bake Until Toothpick-Tested: Place the pans in the preheated oven on the center rack.
    Bake mini loaves for 40–45 minutes, and full-size loaves for 55–65 minutes. Check for doneness at the 40–55 minute mark by inserting a toothpick or skewer into the center of a loaf.
    If it comes out clean or with only a few moist crumbs clinging to it, the bread is done.
    Avoid opening the oven too frequently, as this can cause the loaves to collapse.
  • Cool in Pans Before Removing: Once baked, remove the pans from the oven and place them on a wire rack.
    Allow the loaves to cool in the pans for 10–15 minutes. This resting period helps the bread firm up slightly and makes it easier to remove from the pan without breaking.
    Carefully run a butter knife along the edges of each pan if needed, then gently lift or invert the loaves onto the wire rack.
  • Final Cooling and Storage Preparation: Let the loaves cool completely on the wire rack before slicing.
    Cooling fully allows the flavors to develop and prevents the bread from becoming gummy when cut.
    Once cooled, wrap each loaf tightly in plastic wrap or store in an airtight container.
    This keeps the bread soft and moist for several days. For longer storage, the loaves can be frozen for up to three months—just thaw at room temperature when ready to enjoy.
  • Serving and Enjoying: Slice your pumpkin gingerbread to desired thickness, and serve as a cozy breakfast, snack, or dessert.
    It pairs wonderfully with a pat of butter, a drizzle of maple syrup, or a smear of cream cheese. Enjoy warm for maximum flavor and aroma.

Notes

  • When measuring flour, avoid scooping directly from the bag; instead, spoon it into your measuring cup and level it off with a knife to prevent dense bread.
  • Ensure eggs are at room temperature for smooth mixing; if rushed, place them in warm (not hot) water for 10 minutes.
  • Freshly grated ginger adds vibrant, aromatic flavor—peel first with a spoon and grate using a microplane. Freezing ginger beforehand makes grating effortless.
  • For high-altitude baking (above 5,000 feet), slightly increase baking soda to 1 ¾ teaspoons; baking powder typically doesn’t need adjustment.
  • Do not overmix the batter; gentle folding ensures a tender, soft crumb rather than a tough, dense loaf.