Ginger Molasses Pumpkin Bread

By • March 26, 2011 22 Comments

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Author Notes: Pumpkin is such a great base for all kinds of flavor, and adds a wonderful texture to quick breads. We really wanted to kick up this pumpkin bread a notch and added molasses and freshly grated ginger in addition to the usual pumpkin pie spices.Foxes

Serves 8

  • 2.5 cups flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon freshly ground nutmeg
  • 1 egg
  • 1 cup pumpkin puree
  • 1/2 cup dark brown sugar
  • 2 tablespoons melted butter
  • 1/4 cup vegetable oil
  • 1/4 cup molasses
  • 1/2 cup buttermilk
  • 1 tablespoon chopped fresh ginger
  • 1 teaspoon vanilla extract
  • 1 tablespoon turbinado sugar
  • 1 teaspoon cinnamon
  1. Preheat the oven to 350 degrees.
  2. Butter and flour a 9" x 5" loaf pan.
  3. In a large bowl, combine the flour, baking soda, baking powder, salt, cinnamon, ground ginger, and nutmeg.
  4. In another bowl, whisk together the egg, pumpkin, brown sugar, butter, vegetable oil, molasses, and buttermilk until well combined.
  5. Add the fresh ginger and vanilla extract to the wet ingredients and mix well.
  6. Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).
  7. Pour the batter into the prepared loaf pan.
  8. In a small bowl, mix the turbinado sugar with the remaining teaspoon of cinnamon and sprinkle over the top of the batter.
  9. Bake 40 minutes, or until a toothpick comes out clean.
  10. Let the bread cool in the pan for about 10 minutes, then remove to a wire rack to cool completely.

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Comments (22) Questions (2)


5 months ago Angella

Made this recipe yesterday as I love ginger and came out great ...just like the picture. Per another suggestion I substituted yoghurt for the buttermilk and yes had to cook it 10 minutes longer. The amount of molasses and ginger was just perfect and liked the fact that it's not sweet.


9 months ago Annabel Youens

I didn't have buttermilk so substitued with yoghurt. I had to bake the loaf an extra 10 minutes.

My husband and I adore this loaf. It walks that fine baking line, not too dense and not dry. I added more fresh ginger and adore the subtle flavors and the un-sweetness. Very happy to have this recipe. Thank you Foxes!


9 months ago Ariel

This batter is too thick for a quick bread. The final loaf is tender and moist, not too heavy, but because the batter is so dry it's pretty much impossible to get the top of your loaf to look pretty. I'd make this again, but in my muffin tin. I think an ice cream scoop will smooth out the dough and make prettier muffins than this craggy loaf I just baked!


9 months ago Jeanie

Delicious. Perfect.


10 months ago Kate Snider

This was spot on. Subbed olive oil for the vegetable oil and topped it with a quick lemon glaze. Subtly sweet and perfectly tender -- awesome job!


11 months ago Annie

Made this last weekend, subbing half the all purpose flour with white whole wheat flour, and using grated fresh ginger instead of chopped. I also baked the recipe as muffins instead of a loaf. It makes a great breakfast treat that isn't too cakelike, but is rather hearty and delicious on a cool fall day. The recipe is definitely on the less-sweet side, so if you're expecting something sweeter, I'd maybe up the amount of brown sugar - but it's perfect as is for me! Some chopped crystallized ginger would make a fine addition, as well, or dried/fresh cranberries.


11 months ago Melanie

This bread is lovely! I used 1/4 c. coconut palm sugar and 1/4c. brown sugar, 1.5 c. white flour and 1 c. ww flour, 2 t. of cinnamon into the batter and added 1 t. ground clove, all to good effect. Perhaps because of my light colored baking pan, this bread needed a good 1 hour in the oven and was still a bit underdone in the very center. Better underdone than over. I like FondueVoodoo's idea of adding oatmeal, so I am making it again today....


over 1 year ago Franca

This made a great breakfast this morning. I did cut back on the sugar, swapped half the flour with rye & spelt flours, added chopped candied ginger. Used plain yogurt instead of buttermilk because that's what I had in the fridge.


almost 2 years ago FondueVoodoo

Tried this recipe with a few changes - added one tsp of baking soda ins read of a 1/2 & thought it would benefit from the chew of some rolled oats throwing in, just a 1/2 c. I used milk spiked with vinegar to stand in for the buttermilk. While that is a lot of changes, the flavour combo of pumpkin, ginger & molasses is solid gold and the texture was moist with just a minor chew of oats that I love. Next round will definitely incorporate chopped candied ginger & a sturdy strudel topping. thanks for the great recipe


almost 2 years ago Abbie C

I made this last night and it is great! The batter was drier than I was expecting, but I kept my eye on it and it turned out nicely. I accidentally added both teaspoons of cinnamon to the batter, and chose to add 1/4 tsp of cloves to this and it was still very tasty. Thanks for a great recipe!


almost 3 years ago susielin

Made this last night and was a little disappointed. Knowing that the batter was really think, I probably should have added a little more liquid to it. It came out dry and the break was falling apart when I cut it. Definitely more pumpkin needed! I'm gonna play around with it and give it another try.


almost 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

How did I miss this one??!! Definitely going to make some when my son's home for Thanksgiving. Cannot wait. ;o)


over 3 years ago Gseghi

This bread is bad ass! Made soooo much of it last fall. Added more ginger to a few loaves as I'm a slut for ginger. Thank you so much ,


over 3 years ago Stephanie G

I made this last week and we loved it. It did get better as it aged. I used white whole wheat flour and added a little extra milk & pumpklin for moisture. I also added about 4 oz of chopped chocolate. Yummy! Very healthy cake for everyday.


almost 4 years ago Ana in Chicago

I made this bread yesterday - and the kitchen had this great aroma, the bread came out - looked like the photo and, I even added the walnuts - but I would concur with super_dawn - not enough flavor (and yet lots of liquids - hence moist). And the molasses knocks out any pumpkin flavor. I'm going to toast it tomorrow am and add butter and jam.

Love the website btw!


almost 4 years ago Super_dawn

i made this and was not impressed by the texture or taste. could use more molasses and pumpkin. bit blah and bland


almost 4 years ago kumalavula

i am now referred to by a co-worker for whom i made a loaf of this as, "the bread lady."
she said fighting ensued between her husband and son when she brought the loaf home and it didn't last more than one evening. i used crystallized ginger, cut it up into small pieces and it was a hit. seems like a keeper.


almost 4 years ago santa

I am not much of baker since I am a celiac. Doubled the recipe since I wanted to use the whole can of Whole Foods organic pumpkin mix. I used Meister Gluten Free Flour.. It turned out ok, but I though it could had have more of a spice kick. The batter was thick. and the bread was rather dense.


almost 4 years ago lorigoldsby

Made this last night in my "holiday treats" class. We made it in mini loaves, reduced the cooking time to 25 minutes. I added 2T of melted butter to the topping, along with a sprinkle of cardamon and some crystallized ginger (finely diced). So moist and delicious!


almost 4 years ago Sagegreen

Great recipe for fall!