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Gingery Pumpkin Bread

Gingery Pumpkin Bread

This moist and easy Gingery Pumpkin Bread features crystallized and fresh ginger for extra zing.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 210 kcal

Equipment

  • 9x5 inch loaf pan
  • muffin cups

Ingredients
  

Dry Ingredients

  • 2.25 cups all-purpose flour
  • 2 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 2 teaspoon ground cinnamon
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon ground nutmeg

Wet Ingredients

  • 1 can canned pumpkin not pumpkin pie filling
  • 1 cup granulated sugar
  • 0.25 cup packed brown sugar dark or light, use ½ cup if you like sweeter bread
  • 0.33 cup vegetable oil or mild olive oil
  • 2 large eggs
  • 1 teaspoon grated fresh ginger optional

Mix-ins

  • 1 cup chopped walnuts or pecans
  • 0.75 cup natural or golden raisins
  • 0.25 cup finely chopped crystallized ginger plus about 1 tablespoon for topping

Instructions
 

Preparation

  • Preheat oven to 350F. Coat a 9x5-inch loaf pan with butter or cooking spray, or use a non-stick pan. Or, use 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 together pumpkin, sugars, oil, eggs, and fresh grated ginger if using.
  • Stir in the 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 for 50-70 minutes until a 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 too brown.
  • Cool in pan for 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

¼ cup pumpkin = 1 egg, ½ cup pumpkin = ½ cup oil, ¾ cup pumpkin = 1 cup butter. Original recipe used ½ cup brown sugar, but ¼ cup and granulated sugar is now preferred for taste.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 1000IUCalcium: 20mgIron: 1mg
Keyword easy bread recipe, ginger bread, Gingery Pumpkin Bread, pumpkin dessert, pumpkin recipe, Quick Bread
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