We almost always have extra pumpkin sitting around this time of year, either puréed and in cans, or fresh. Two of my favorite sweet quick breads are pumpkin bread and gingerbread. This recipe started as an experiment to combine the two. The result? A tender, richly flavored loaf—spicy, molasses-y, and pumpkin-y. It’s easy to make too. You can make your own pumpkin purée from scratch or just use canned pumpkin purée.
Looking for More Pumpkin Recipes?
Pumpkin Bread Spicy Pumpkin Soup Old Fashioned Pumpkin Pie Pumpkin Waffles Pumpkin Chili
How to Make Pumpkin Gingerbread
- I’ve also made this pumpkin gingerbread using gluten-free flour from King Arthur. Turned out great!
- To make pumpkin purée from pieces of leftover pumpkin, just roast or boil the pieces until tender, then remove the skin. Smash the cooked pumpkin with a fork. If using a whole pumpkin, sugar pumpkins work best. Cut in half, scoop out the strings and seeds, bake the pumpkin halves at 350°F on a foil-lined baking pan until soft, about 45 minutes to an hour. When cool, scoop out the flesh and mash with a fork. The loaf’s flavor will improve with time. If you cut into it while it is still a bit warm, it may be crumbly. In which case you may want to make your slices with a bread knife.
