Ginger Molasses Pumpkin Bread

By • March 26, 2011 • 15 Comments



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.

Comments (15) Questions (2)

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4 months 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.

Sl-ba

8 months 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

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9 months 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!

Susie_lin

over 1 year 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.

New_years_kitchen_hlc_only

over 1 year 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)

Gina.half

over 2 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 ,

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over 2 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.

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over 2 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!

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over 2 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

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over 2 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.

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over 2 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.

Lorigoldsby

over 2 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!

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over 2 years ago Sagegreen

Great recipe for fall!

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almost 3 years ago Grooviness

The neighbors and people at work loved this. One guy said he wished it had walnuts in it. Somehow I missed putting the sugar in with the wet ingredients and didn't notice until just after I'd put the loaves (I made a double batch) into the oven. I had no choice but to dump the batter back into the bowl, stir in the sugar, put more sugar/cinnamon topping on top and put them back in the oven. They turned out fine.

Phoenix

over 3 years ago Phoenix Helix

I love your addition of molasses & fresh ginger. I don't know that I can find pumpkin in the store this time of year, but I'm printing this & will make it in the Fall for sure.