Here's a delectable Moist Ginger Pumpkin Bread, combining the rich flavors of pumpkin, molasses, coffee, cocoa, and the spicy-warm notes of ginger. Its tender and moist texture will surely be a hit with friends and family.
Really excited to share today my take on one of my ALL TIME favorite gingerbread recipes by Florence Fabricant's celebrated "Moist Gingerbread Cake With Lemon Glaze." I've made adaptations to make this recipe vegan (no eggs, no dairy required!) and more family-friendly, since it leaves out stout beer. The lemon glaze is a must! The citrusy flavors of lemon go terrifically with the spicy, rich notes of the ginger and molasses.
This vegan loaf may be egg-free and dairy-free, but it's got a super moist texture that will stay soft for days. It’s a perfect healthy treat for both breakfast and dessert.
Ingredients Used to Make This Ginger Pumpkin Bread
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
Pumpkin Gingerbread Ingredients
- All-Purpose Flour - You can use any brand of All-Purpose Flour. I haven't tried this recipe with whole wheat flour, oat flour or other gluten-free flour blends, so substitute at your own risk!
- Almond Flour - Almond flour contributes to a softer, more tender texture in this pumpkin bread recipe. Because it's naturally gluten-free, the almond flour helps reduce overmixing and minimizes gluten-formation in the bread.
- Salt - any kind. I used Pink Himalayan Salt
- Baking Powder - if you would like to use baking soda instead, 3 tsp of baking powder is equivalent to about 1 tsp baking soda
- Spices - we'll need ground ginger, ground cloves, and nutmeg
- Dark Brown Sugar, or other dark sugar of choice – Darker sugars like brown sugar, coconut sugar, date, and maple sugars will give you the most flavor. If you want a low-sugar and low carb option, I recommend this brown monk fruit sweetener.
- Cocoa powder - adds color and a little of something people can't quite figure out. I think the cocoa powder and the coffee are the two secret ingredients that Florence brilliantly came up with in her original recipe.
- Strongly brewed coffee - the bitter notes of coffee will elevate the gingerbread to the ultimate level!
- Molasses - the deep, warm flavors of molasses contributes a lot of flavor, but also helps make the pumpkin gingerbread super moist.
- Pumpkin puree - I used canned pumpkin puree, which you can find in the baking aisle. I have not tried this recipe using fresh pumpkin, so substitute at your own risk!
- Olive Oil - I like using light olive oil since it has a neutral flavor, but you can also any cooking oil of your choice like coconut oil, or avocado oil instead
- Milk of Choice – I used unsweetened almond milk, but any milk (dairy or dairy free) works in this recipe.
Filling Ingredients (Optional)
- Chopped crystallized ginger
Pumpkin Bread Add In Variations:
- Pumpkin bread can be wonderfully versatile, and I've gathered some add in and filling ideas here in this post to take your pumpkin bread to the next level.
Step by Step Guide
How to Make Ginger Pumpkin Bread
STEP 1
Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper for easy removal.
STEP 2
In a large mixing bowl, combine the dry ingredients
STEP 3
In a separate bowl, combine the wet ingredients
STEP 4
Add the wet ingredients to the dry ingredients all at once. Stir gently until the batter comes together.
STEP 5
The batter will be thick, but if there are still dry ingredients remaining, you can add 1-2 Tbsp more almond milk.
STEP 6
Fold in the diced crystallized ginger.
STEP 7
Pour the batter into the prepared loaf pan and spread it evenly. Bake the Pumpkin Bread in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
STEP 8
Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Glaze with lemon icing.
STEP 9
Enjoy!
What are some ways you can eat Ginger Pumpkin Bread?
- Plain and warm, served with jam or butter
- Frosted with my 2-Ingredient Almond Butter Frosting , or this Healthy Powdered Peanut Butter Chocolate Frosting
- Toasted in the Air Fryer, an drizzled with honey, maple syrup, caramel or chocolate syrup
- Dusted with powdered sugar or sugar-free powdered sugar. Just make sure you use a sieve to sift the sugar on top!
More Frosting & Glaze Ideas for Pumpkin Bread
Get creative with these scrumptious glaze and frosting ideas to complement the warm flavors of your pumpkin bread
How to Store Ginger Pumpkin Bread
- You can store these bread covered at room temperature for up to 24 hours. For longer storage, you can place them in a plastic freezer bag or airtight container to store in the fridge for up to 4 days, or freeze up to 4 months.
What to Do with Leftover Pumpkin Puree- See Ideas HERE
Dealing with leftover pumpkin puree can be quite frustrating! Especially since the leftover is often not enough to make a full recipe, and it seems like a waste to throw it away. Below are some pumpkin puree recipes that require only about ½ cup of pumpkin puree:
Final Tips
- Use batter right away after prep. The batter will deflate over time, so I've found that you don’t want the batter sitting out on the counter for too long.
- Prevent Over-browning - Depending on your oven or where your bread is placed inside the oven, the top of your bread may start to brown. Check 40 minutes into baking to see if this is the case, and gently cover the top of the bread with aluminum foil. This helps prevent excessive browning while the bread continues to bake.
- Turn them into muffins! You can also bake this in a muffin pan instead of a cake pan. To adjust, reduce the cooking time from 50-60 minutes to 30-40 minutes.
Ginger Pumpkin Bread with Simple Lemon Glaze (super moist vegan recipe)
Equipment
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour (180g)
- ½ cup almond flour (60g)
- ¼ cup dark brown sugar (55g)
- ½ tsp salt
- 3 tsp baking powder
- 2 tsp cocoa powder
- 1 tsp cinnamon
- 1 tsp ground ginger
- ¼ tsp ground cloves
- ⅛ tsp nutmeg
Wet Ingredients:
- 1 ½ cups pumpkin puree (366g)
- ¼ cup molasses (84g)
- ½ cup light olive oil (110g)
- ¼ cup strongly brewed coffee (60g)
Add-Ins:
- ½ to 1 cup diced crystallized ginger , add as much as desired
Simple Lemon Glaze
- ½ cup confectioners sugar
- 1 Tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, almond flour, dark brown sugar, salt, baking powder, cocoa powder, cinnamon, ground ginger, ground cloves, and nutmeg. Ensure they are well combined.
- In another bowl, mix the wet ingredients: pumpkin puree, molasses, light olive oil, and strongly brewed coffee. Stir until the mixture is smooth and fully incorporated.
- Gradually add the wet ingredients to the dry ingredients. Stir gently until you have a smooth batter. Do not overmix.
- Fold in the diced crystallized ginger.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake the Pumpkin Gingerbread in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Mix the lemon glaze ingredients together and pour over the cooled gingerbread. Wait for the glaze to set before serving.
- Slice and enjoy
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