Pumpkin Gingerbread Recipe

 

This Pumpkin Gingerbread recipe is one of my favorites, and it’s extra special because it comes from my grandma!

My grandma makes the most delicious homemade breads, and this pumpkin gingerbread has always been one of my favorites. It’s soft, moist, full of warm fall spices and surprisingly easy to make.

The recipe makes two full-sized loaves, which means you can keep one for yourself and share the other with a friend. You can also bake the batter in mini loaf pans for smaller portions that are perfect for gifting, freezing or enjoying throughout the week.

Whether you’re looking for an easy pumpkin bread recipe, something sweet to bring to Thanksgiving or a homemade fall gift, this is a recipe you’ll want to save.

Why You’ll Love This Pumpkin Gingerbread

There are so many pumpkin recipes to make during the fall, but this one is especially easy to come back to.

Here’s why I love it:

And while I love making this recipe during the fall, it’s just as delicious during the holidays!

What Is Pumpkin Gingerbread?

Pumpkin gingerbread combines two favorite fall baking flavors: pumpkin bread and gingerbread.

Traditional gingerbread is known for its warm spices and often includes molasses. This version gets its sweetness from sugar and its moisture from pumpkin puree, while ground ginger, cinnamon, nutmeg, cloves and allspice give it that familiar gingerbread-inspired flavor.

The result is a soft, spiced pumpkin quick bread that’s perfect for breakfast, an afternoon snack or dessert.

It’s especially delicious served slightly warm with a little butter!

Ingredients for Pumpkin Gingerbread

One of the best things about this recipe is that it uses simple baking ingredients.

Here’s what you’ll need:

Pumpkin puree: Use one 15-ounce can of plain pumpkin puree. Make sure you’re not using pumpkin pie filling, which already contains sugar and spices.

All-purpose flour: Gives the bread its structure while keeping the texture soft.

Granulated sugar: Adds sweetness and helps keep the bread moist.

Eggs: Help bind the ingredients together and give the loaves structure.

Vegetable oil: Keeps the pumpkin gingerbread soft and tender.

Ground ginger: The main spice that gives this recipe its gingerbread flavor.

Cinnamon, nutmeg, cloves and allspice: A combination of warm spices that pairs perfectly with pumpkin.

Baking soda and baking powder: Help the bread rise.

Salt: Balances the sweetness and enhances the flavors.

Water: Helps bring the batter together.

How to Make Pumpkin Gingerbread

This recipe comes together in just a few simple steps!

Step 1: Prepare Your Pans

Preheat your oven to 350°F.

Lightly grease two 9×5-inch loaf pans.

If you’re making mini pumpkin gingerbread loaves, grease your mini loaf pans instead.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the sugar, vegetable oil and eggs.

Beat until the mixture is smooth.

Add the water and mix until well combined.

Stir in the pumpkin puree, ginger, cinnamon, nutmeg, cloves and allspice.

Step 3: Add the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt and baking powder.

Gradually add the dry ingredients to the pumpkin mixture.

Mix just until everything is combined.

Be careful not to overmix! Overmixing can make quick breads tougher instead of soft and tender.

Step 4: Bake the Pumpkin Gingerbread

Divide the batter evenly between your prepared loaf pans.

Bake at 350°F for approximately 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

If you’re using mini loaf pans, begin checking around 20–25 minutes. The exact baking time will depend on the size of your pans.

Step 5: Cool and Enjoy

Allow the pumpkin gingerbread to cool in the pans for approximately 10–15 minutes.

Carefully remove the loaves and transfer them to a wire rack to finish cooling.

Slice and enjoy!

Tips for Making the Best Pumpkin Gingerbread

This is a simple recipe, but a few little tips can help you get great results every time.

Use Plain Pumpkin Puree

Make sure you’re using 100% pumpkin puree, not pumpkin pie filling.

Pumpkin pie filling contains added ingredients that can change the sweetness and flavor of the bread.

Measure Your Flour Carefully

Too much flour can make pumpkin bread dry.

For the best results, spoon the flour into your measuring cup and level it off rather than scooping directly from the bag.

Don’t Overmix the Batter

Once you add the flour mixture, stir just until everything is combined.

A few small lumps are fine!

Check the Center Before Removing From the Oven

Pumpkin bread is naturally moist, so it’s important to make sure the center is fully baked.

Insert a toothpick into the thickest part of the loaf. It should come out clean or with a few moist crumbs, but not wet batter.

Let the Bread Cool Before Slicing

It’s tempting to cut into a fresh loaf right away, but giving it time to cool helps the bread hold together when sliced.

How to Make Mini Pumpkin Gingerbread Loaves

One of my favorite ways to make this recipe is in mini loaf pans!

Mini pumpkin gingerbread loaves are perfect for sharing with friends, neighbors, teachers or anyone who could use a little homemade treat.

Prepare the batter exactly as directed, then divide it among greased mini loaf pans.

Bake at 350°F, beginning to check for doneness after approximately 20 minutes.

Depending on the size of your mini loaf pans, they may need a little more time.

Once completely cooled, wrap each loaf in parchment paper and tie it with baker’s twine or ribbon.

You can even add a handwritten gift tag!

It’s such a simple way to turn a homemade recipe into a thoughtful fall gift.

Can You Freeze Pumpkin Gingerbread?

Yes! Pumpkin gingerbread is a great recipe to make ahead and freeze.

I love making extra loaves so there’s always something homemade ready to enjoy.

To freeze:

1. Allow the bread to cool completely.
2. Wrap each loaf tightly in plastic wrap.
3. Add a layer of aluminum foil or place the wrapped loaf in a freezer-safe bag.
4. Label with the date and freeze for up to 3 months for best quality.

When you’re ready to enjoy it, thaw the bread in the refrigerator overnight or at room temperature while still wrapped.

You can also slice the bread before freezing so it’s easy to grab individual portions.

How to Store Pumpkin Gingerbread

Store your pumpkin gingerbread in an airtight container or tightly wrapped at room temperature for approximately 2–3 days.

For longer storage, refrigerate for up to 5–7 days.

Make sure the bread has cooled completely before wrapping it to prevent excess moisture from collecting inside the packaging.

What to Serve With Pumpkin Gingerbread

This pumpkin gingerbread is delicious on its own, but there are plenty of ways to enjoy it!

Try serving it with:

It’s also a wonderful addition to a fall brunch or Thanksgiving breakfast spread.

 

More Pumpkin Recipes to Try

If you’re looking for more fall baking inspiration, here are a few other pumpkin recipes you’ll love!

Pumpkin Spice Chai Bread with Cream Cheese Frosting

A soft pumpkin loaf filled with warm chai spices and topped with homemade cream cheese frosting.

Pumpkin Cake with Cream Cheese Frosting

A classic pumpkin cake that’s perfect for fall gatherings, Thanksgiving or whenever you’re craving something sweet.

Pumpkin Spice Jar Cakes

Individual pumpkin spice cakes layered with cream cheese frosting and packaged in adorable little jars.

Pin this idea for later!

Some recipes are extra special because of the memories that come with them, and this pumpkin gingerbread will always be one of those for me.

It’s a recipe passed down from my grandma, and I love that it’s something I can continue making and sharing.

Whether you’re baking two full-sized loaves for your family or wrapping up mini loaves for friends, I hope you enjoy this pumpkin gingerbread as much as we do!

Happy fall baking!

If you make this, let me know! I always love hearing from you.