Pumpkin Gingerbread

Servings: 1 loaf serving(s)

Prep time: 15 minutes

Total time: 1 hours 15 minutes

Cooking time: 60 minutes

Take me to the recipe

pumpkin gingerbread

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

Thanksgiving is our pumpkin carving weekend. It’s a family tradition up at our cottage with my children and all of my nieces and nephews. The kids (many of whom are now in their 20s) do the carving and the parents drink wine. It’s a great afternoon.

We’re also busy preparing supper so by the time the carving is complete we’re all set to sit down to our Thanksgiving feast.

thanksgiving dinner

When the last piece of pumpkin pie has been eaten and it’s good and dark outside, the great pumpkin lighting begins. It’s an impressive sight to see that many intricately carved pumpkins clustered together out on the deck, flickering in the autumn scented breeze.

pumpkins 2

From pie to the great pumpkin carving fest, pumpkin is very much a part of our Thanksgiving weekend.

pumpkin gingerbread

That’s why this pumpkin gingerbread will be a great addition. Flavoured with classic gingerbread spices and a note of nutmeg this gingerbread combines all that I love about pumpkin pie and gingerbread – lovely texture and a beautiful spice blend. The candied ginger sprinkled on top makes it extra pretty and adds a little more sweet heat.


Pumpkin Gingerbread

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: Bridget Oland



  • 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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13 thoughts on “Pumpkin Gingerbread

  1. helen cecckin says:

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

  2. helen cecckin says:

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

  3. Penny Snell says:

    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.


  4. Enid Marsden says:

    Would love to receive recipes in my email Thanks

    1. Hi Enid, Would you like me to add your email address to our recipe distribution list? Just let me know.

  5. lucille Scott says:

    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

    1. Hi Lucille, I love your molasses memories! I will email the nutritional info for the muffins. Unfortunately I don’t have the nutritional information for the other two recipes.

  6. Marg says:

    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??

    1. Hi Marg, The recipe calls for one cup of puree (not a whole can). Enjoy!

  7. Sue says:

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


    1. Hi Sue, The recipe calls for one cup of pumpkin puree. We have lots of other pumpkin recipes on the website if you’re looking for ways to use up the rest of the puree in the can.

  8. Mandy says:

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

  9. Kelly says:

    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.

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