Gingery Pumpkin Bread

Pumpkin is one of the first flavors of fall weather when it comes to baking.  As soon as pumpkins show up on front porches, then pumpkin bread, muffins, and pies are on my baking list. Here’s why THIS is the pumpkin bread recipe to bake now!

• Crystallized ginger punches up the cinnamon, cloves and nutmeg spices making it: ‘I want-another-slice’
• The recipe uses one full 15-oz can of pumpkin puree – no leftover bit to use up.
• The pumpkin adds plenty of moistness, so a skimpy 1/3 cup of oil makes a plenty moist bread. See note in recipe on substituting pumpkin for fat and egg.
• No mixer needed, just stir together in a big bowl.

I originally created this pumpkin bread for Circulon Bakeware and it will always be in my repertoire of quick breads.  Walnuts and raisins add plenty of texture and interest, or mix it up with pecans, golden raisins, or currants.

For me there’s no debating this gingery pumpkin bread is the best! I recently read this ‘Four Pumpkin Breads Comparison‘ by The Kitchn.  The winning recipe by Smitten Kitchen has a similar ingredient list to mine, but without crystallized ginger, and is topped with cinnamon sugar.  A sweet idea that inspired my crystallized ginger topping.

Don’t skip the ginger topping, it’s an extra hit of ginger that will bring you back for more!

Print Recipe

Gingery Pumpkin Bread

Crystallized and fresh ginger add extra zing to this moist and easy to make quick bread.

Prep Time15 minutes mins

Cook Time1 hour hr 10 minutes mins

Servings: 16

Ingredients

• 2-1/4 cups all-purpose flour (290g or 10-1/4oz)
• 2 tsp. baking soda
• 1/2 tsp. baking powder
• 2 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. ground nutmeg
• 1 can (15 oz.) canned pumpkin not pumpkin pie filling
• 1 cup granulated sugar (200g or 7oz)
• 1/4 cup packed dark or light brown sugar (50g or 1-3/4oz) use 1/2 cup if you like sweeter bread
• 1/3 cup vegetable oil or mild olive oil (72g or 2-3/4oz)
• 2 large eggs
• 1 tsp. grated fresh ginger, optional
• 1 cup chopped walnuts or pecans (120g or 4oz)
• 3/4 cup natural or golden raisins (160g or 4oz)
• 1/4 cup finely chopped crystallized ginger, plus about 1 Tbsp for topping (40g or about 1-1/2oz)

Instructions

• Preheat oven to 350F. Coat a 9x5-inch loaf pan with butter or cooking spray, or use a non-stick pan. Or, 6 muffin cups and one 8x4-inch loaf pan. Or 12-15 muffin cups.
• Stir together flour, baking soda, baking powder, cinnamon, cloves and nutmeg in a bowl.
• In a large bowl, whisk pumpkin, sugars, oil, eggs, and fresh grated ginger if using.
• Stir in flour mixture just until combined. Add nuts, raisins, and crystallized ginger.
• Pour into prepared pan or muffin cups. Sprinkle batter with additional crystallized ginger. Bake loaf pan 50-70 minutes until pick inserted in center comes out clean. Muffins about 35-40 minutes. Cover lightly with foil the last 10-15 minutes if the top is getting to brown.

  Cool in pan 10 minutes, then run a knife along edges and remove from pan, if desired, or leave in pan to cool. Cool completely on wire rack before slicing.

Notes

Libby's Pumpkin substitutions guide:

1/4c pumpkin = 1 egg

1/2c pumpkin = 1/2 cup oil

3/4c pumpkin = 1 cup butter

I have not tried all the substitutions but trust the Libby's test kitchen.

I originally created this recipe with 1/2 cup brown sugar, but 1/4 cup plus the granulated sugar is now enough for my taste, but you may like it sweeter.