Make Ahead

Ginger Molasses Pumpkin Bread

March 26, 2011
Photo by Nicole Franzen
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
In This Recipe
  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.

See Reviews

See what other Food52ers are saying.

  • Jean Wilson
    Jean Wilson
  • Franceska
  • Mikhayla
  • Annabel Youens
    Annabel Youens
  • Annie