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Black Marble
  • Writer's pictureTammy

Pumpkin-Ginger Loaf

“This recipe was one of my favorites from one of those plastic spiral bound cookbooks that my mom received from a church fundraiser in the 80’s. Kids love it, grown-ups love it…this pumpkin bread is hard to beat!”



Pumpkin-Ginger Loaf


Servings: 2 Loaves

Prep Time: 20 Minutes

Cook Time: 1 Hour & 10 Minutes


Ingredients:


  • 2 cups all-purpose flour, spooned into measuring cup and leveled.

  • 1/2 teaspoon salt

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1 teaspoon ground cloves

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground nutmeg

  • 1 1/2 sticks unsalted butter, softened

  • 2 cups sugar

  • 2 large eggs

  • 1 (15-oz) can 100% pure pumpkin

  • 1 1/2 tablespoons molasses

  • 1 cup golden or regular raisins (optional)

  • 2/3 cup walnuts or pecans, chopped (optional)

  • powdered sugar, optional garnish


Instructions:


Preheat the oven to 325°F and set an oven rack in the middle position.


Generously grease two 8 x 4-inch loaf pans with butter and dust with flour or spray pans using Baker's Joy.


In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.


In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended.


Add molasses and stir to combine.


Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes.


Beat in the pumpkin. The mixture might look grainy and curdled-- that's okay.


Add the flour mixture and mix on low speed until combined.


Add in optional nuts and or raisins. Mix until well combined.


Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean.


Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.


Sprinkle with powdered sugar.


Notes:


The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.


"Moist delicious and full of fall flavor. Grab a cup of coffee or hot chocolate it's time to get your fall on!"


CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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