Pumpkin Spice Bread with Molasses and Ginger

Servings: 8-10 serving(s)

Prep time: 15 minutes

Total time: 55 minutes

Cooking time: 40 minutes

Take me to the recipe

 Pumpkin spice bread with ginger and molasses


My mom would sometimes put cloves, ginger and cinnamon in a little pot of water on the stove and simmer it all afternoon, sending the smell of gingerbread throughout the house.

It was often a way to get rid of other cooking smells but there is something about those smells that makes a cool house feel warmer.

It’s a good trick when you don’t have time to bake cookies or bread.


Pumpkin spice bread with ginger and molasses

But when you do have something spicy and sweet in the oven, or cooling on the counter, the house can feel so inviting and cozy.

That’s how I felt when this pumpkin spice bread with molasses was in the oven.

It’s a wholesome treat, makes a big loaf and is great for snacking. (I love it with homemade blueberry jelly.)

Pumpkin spice bread with ginger and molasses

Pumpkin Spice Bread with molasses and ginger

Adapted from Food52

  • 2 1/2 cups flour
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1 egg
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup brown sugar
  • 2 Tbsp. melted butter
  • 1/4 cup oil
  • 1/4 cup Crosby’s Fancy Molasses
  • 1/2 cup buttermilk
  • 1 Tbsp. grated fresh ginger (optional)
  • 1 tsp. vanilla


  • 1 tsp. turbinado sugar
  • 1 tsp. cinnamon


  1. Preheat the oven to 350 degrees.
  2. Butter and flour a 9″ x 5″ loaf pan or line it with parchment paper.
  3. In a large bowl, combine the flour, baking soda, baking powder, salt, cinnamon, ground ginger, and nutmeg.
  4. In another bowl, whisk together the egg, pumpkin, brown sugar, butter, oil, molasses, and buttermilk. Add the fresh ginger (if using) and vanilla.
  5. Make a well in the dry mixture and pour in the wet ingredients.
  6. Stir gently until just combined.
  7. Scrape the batter into the prepared loaf pan.
  8. In a small bowl, mix the turbinado sugar with the remaining teaspoon of cinnamon and sprinkle over the top of the batter.
  9. Bake 40-50 minutes, or until a toothpick comes out clean.
  10. Let cool in the pan for about 10 minutes, then remove to a wire rack to cool completely.


If you’re craving a house that smells of cinnamon and ginger try our delicious apple gingerbread.

Apple gingerbread


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18 thoughts on “Pumpkin Spice Bread with Molasses and Ginger

  1. Aline says:

    To-morrow I will try this recipe and will comment on it . Thanks

    1. Bridget Oland says:

      Hi Aline, I hope that you enjoyed the bread!

  2. Krissy says:

    I made this yesterday, and oh mama this was good! Next time I would add a touch more of the spices, but that is just my tastes. It was even yummier today!

  3. Ginnie says:

    Is there no eggs in this recipe? Wonderful

    1. Bridget Oland says:

      Hi Ginnie, There is one egg in the recipe but you could substitute an egg replacer if you like.

  4. Phyllis Freake says:

    I made this loaf this week and wow… the flavour is wonderful! Also the loaf is so moist…. Thank-you for sharing

    1. Bridget Oland says:

      Hi Phyllis, I’m so pleased you enjoyed the bread. Thanks for letting me know.

  5. Phyllis Freake says:

    Hi Ginnie, Great taste? and very moist!

  6. Luvall says:

    Not sure what website I’m supposed to give, I just found this recipe on a side bar on Facebook. It sounds sooo good, I’m going to try it for sure! :)

    1. Bridget Oland says:

      It’s a yummy one, I hope you enjoy it.

  7. Lorraine says:

    Hey there;
    Has anyone added nuts or raisins to this recipe? I plan to make it this week and was wondering. Also, I am using a fresh pumpkin which I will bake in the oven to replace the puree in the recipe. Any suggestions if I should use a cup for a cup as the recipe calls for?
    Thanks, L

    1. Bridget Oland says:

      Hi Lorraine, I think nuts would be a great addition. Also, with fresh pumpkin you can use cup for cup, just ensure the texture is similar to canned pumpkin. Depending on your pumpkin it might start out too wet. Finally, when I have cooked with fresh pumpkin I haven’t been able to get as deep a flavour as with canned. Let me know how it works out.

  8. june s. says:

    This is one recipe book that i would like to have. I do have the last one and this along with the soup recipe isn’t in it.
    Can’t wait till my wknd off to try this.

    1. Bridget Oland says:

      Hi June, I hope you enjoy it. There is something addictive about the texture of pumpkin bread.

  9. Marie Kiley says:

    Will definitely make this, what is Turbinado sugar? and where do you buy it?

  10. Gertie Boone says:

    What is puree and do it come in a can

    1. Hi Gertie, Yes, the pumpkin comes in a can. It’s like a mash.

  11. Martha says:

    Just made this today and it’s delicious with a lovely, moist consistency. I only had enough raw ginger (I keep some in the freezer) for about 1 tsp. Another time I would make a point of getting enough fresh so I had the full 2 Tbs, not because it was lacking, but I think that extra zip would be nice.

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