Make Ahead

Ginger Molasses PumpkinĀ Bread

March 26, 2011
7 Ratings
Photo by Nicole Franzen
  • Serves 8
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • jacky143
  • Jean Wilson
    Jean Wilson
  • Franceska
  • Mikhayla
  • Annabel Youens
    Annabel Youens

26 Reviews

jacky143 October 9, 2020
Its in the oven right now! I used greek yogurt for the buttermilk, and went heavier on the fresh ginger. Looking forward to enjoying this with coffee!
Jean W. November 18, 2018
I changed this 2 ways the second time I made it Both times we enjoyed it! First time I followed it, Great! The second time I used ginger pwdr 1 teaspoon, added a sprinkle of cloves, and 1/4 c cocoa pwder, then smashed sweetened cocont on top. Thank you for the recipe GREAT
Franceska November 21, 2017
I made this last night as I'm testing a pumpkin bread to make as gifts for clients. I added chopped candied ginger, but for the rest, I followed the recipe. It's delicious, but the molasses is so strong, I don't taste any pumpkin. Pumpkin adds a nice moistness I'm sure and it's listed last in the name, so that makes sense. If I make it again, I'll use less molasses and substitute more brown sugar. My batter was fine, but took over an hour to cook all the way through, but my oven was off (low) in temp, so that added to the time. I think pecans would be a nice addition. I'll enjoy this, no problem at all! But for my clients I think it's not the right one to say "pumpkin". Delicious though.
Mikhayla October 22, 2015
I just have to say...

WOW!!!!!! Made this as mini muffins and Oh My :-)
My family and I thank you!
Angella March 23, 2015
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.
Annabel Y. December 16, 2014
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!
Ariel December 15, 2014
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!
Jeanie November 24, 2014
Delicious. Perfect.
Kate S. October 23, 2014
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!
Annie October 14, 2014
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.
Melanie October 8, 2014
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....
Franca March 12, 2014
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.
FondueVoodoo November 24, 2013
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
Abbie C. November 4, 2013
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!
susielin November 12, 2012
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.
AntoniaJames November 9, 2012
How did I miss this one??!! Definitely going to make some when my son's home for Thanksgiving. Cannot wait. ;o)
Gseghi March 22, 2012
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 ,
Stephanie G. December 7, 2011
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.
Ana I. November 28, 2011
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!
Super_dawn November 22, 2011
i made this and was not impressed by the texture or taste. could use more molasses and pumpkin. bit blah and bland