pumpkin gingerbread

Easy Pumpkin Gingerbread

pumpkin gingerbread

Gingerbread, pumpkin and molasses. Has there ever been a tastier trio?

This delightful dessert combines the warm, spiced flavors of traditional gingerbread with the rich, earthy sweetness of pumpkin. The result is a moist and aromatic treat that perfectly captures the essence of autumn. Enjoy the harmonious blend of ginger, cinnamon, and nutmeg, complemented by the subtle pumpkin undertones, making it an ideal choice for cozy gatherings or a comforting fall indulgence. The candied ginger sprinkled on top makes it extra pretty and adds a little more sweet heat.


Pumpkin Gingerbread

Flavoured with classic gingerbread spices and a note of nutmeg this gingerbread combines all that I love about pumpkin pie and gingerbread.

Adapted from Simply Recipes

  • Author: Crosby’s Molasses
  • Category: Muffins & Quick Breads


Units Scale


  • 1 1/2 cups flour, spooned in
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 2 tsp. ground ginger
  • 1 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1 cup pumpkin purée
  • 1/2 cup butter, melted
  • 1/2 cup dark brown sugar
  • 1/2 cup Crosby’s Fancy Molasses
  • 3 Tbsp finely minced candied ginger, divided
  • 2 eggs, beaten
  • 3 Tbsp water


  1. Preheat oven to 350°F (180°C). Butter a 9x5x3-inch loaf pan or line it with parchment paper.
  2. In a medium bowl, whisk flour, salt, baking soda, ginger, cinnamon, and nutmeg.
  3. In another bowl, mix the pumpkin purée, melted butter, sugar, molasses, 1 Tbsp. of the candied ginger, eggs, and water.
  4. Combine the wet and dry ingredients, mixing gently just until combined.
  5. Scrape the batter into the prepared pan and sprinkle top with remaining 2 Tbsp. of candied ginger.
  6. Bake for about an hour, until a skewer poked into the center of the loaf comes out clean.
  7. Remove from oven and let cool in the pan for about 10 minutes then run a knife around the edge of the loaf to loosen. Invert the pan to remove the loaf. Cool completely before cutting

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  • March 17, 2024

    Matt L

    This was excellent! Great texture and moisture. I increased the spices and decreased the sugar a bit. Also used blackstrap molasses and it came out dark brown.

  • October 15, 2020


    This gingerbread was absolutely delicious and so moist. It was my Thanksgiving dessert this year. I served it with Molasses Caramel Sauce (also from this site) and a dollop of whipped cream.

  • December 5, 2015


    Fantastic recipe! Have made it a few times now and have received rave reviews. Thanks for sharing!

  • October 23, 2015


    Recipe looks delicious – What size can of pumpkin puree – various sizes at grocery store :)


  • October 16, 2015


    what size can of pumpkin puree is used for this recipe? There are several sizes of cans and it sure will make a difference if the wrong amount is used….how many ounces or cups of pumpkin puree??

  • October 7, 2015

    lucille Scott

    I would like the nutritional information on the pumpkin oatmeal muffins… and the spicy pumpkin bread….. and the pumpkin gingerbread …..my mom used to make gingerbread and whipped cream was a favorite often there was seven of us…in the family…love Crosby’s molasses …mmmm go good…….used to have molasses and hot tea buscuits …woo so good…..I grew up on a 100 acre farm in Mount Forest Area ..i am married and live in Toronto ….looking forward to your e mail with the nutritional information ….thank you Lucille

  • September 24, 2015

    Enid Marsden

    Would love to receive recipes in my email Thanks

  • November 1, 2014

    Penny Snell

    Bridget I am looking for a great recipe for Gingerbread Loaf. Do you have one in your Crosby collection? Thank you , have a great day.


  • October 15, 2014

    helen cecckin

    the carved pumpkins look great…what a good job quite artistic.

  • October 15, 2014

    helen cecckin

    What a great job with the pumpkin carving.they look great.

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