Pumpkin Gingerbread Recipe

 

Why You’ll Love This Recipe

Pumpkin Gingerbread combines the comforting warmth of fall spices with the subtle sweetness of pumpkin, making it an irresistible dessert. The addition of pumpkin puree gives the gingerbread a soft, moist texture that’s perfect for enjoying with a cup of tea or coffee. Whether served plain, with whipped cream, or alongside vanilla ice cream, this recipe is a versatile and delightful treat. Plus, it’s incredibly easy to make, with just a few simple ingredients and straightforward steps!

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 cup unsalted butter, softened
• 1/4 cup dark brown sugar
• 1/2 cup molasses
• 1 egg
• 1/2 cup pumpkin puree
• 1/2 cup hot water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C) and grease and flour an 8-inch square baking pan.
2. In a medium bowl, whisk together the flour, salt, baking soda, ginger, cinnamon, and cloves.
3. In a large bowl, cream the softened butter and dark brown sugar until fluffy.
4. Add the molasses, egg, and pumpkin puree to the butter mixture and beat until smooth.
5. Gradually add the dry flour mixture to the wet ingredients, alternating with the hot water. Start and finish with the dry ingredients, mixing until just combined.
6. Pour the batter into the prepared baking pan.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the pumpkin gingerbread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
9. Serve as is, or with a dollop of whipped cream or vanilla ice cream.

Servings and Timing

• Servings: 8
• Preparation Time: 15 minutes
• Cooking Time: 35-40 minutes

Variations

• Spicy Kick: Add a pinch of cayenne pepper or ground black pepper for an extra layer of warmth.
• Nutty Texture: Stir in some chopped walnuts or pecans for a crunchy contrast to the moist bread.
• Vegan Option: Swap the egg and butter for plant-based alternatives such as flaxseed eggs and vegan butter.
• Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour to make this recipe gluten-free.

Storage/Reheating

• Storage: Store any leftover Pumpkin Gingerbread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week.
• Freezing: You can also freeze the gingerbread. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag for up to 3 months.
• Reheating: Reheat slices in the microwave for 15-20 seconds or in a low-temperature oven for a few minutes to warm through.

FAQs

How do I know when my Pumpkin Gingerbread is done?

The gingerbread is ready when a toothpick inserted into the center comes out clean, indicating that the batter has cooked through.

Can I make Pumpkin Gingerbread ahead of time?

Yes! You can prepare the gingerbread a day or two in advance. Just store it in an airtight container to keep it fresh.

Can I add chocolate chips to this recipe?

Absolutely! Feel free to fold in some chocolate chips for a delicious twist on the classic flavor.

Is there a substitute for molasses in Pumpkin Gingerbread?

If you don’t have molasses, you can use honey, maple syrup, or dark brown sugar as alternatives, though the flavor might slightly differ.

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly in this recipe. Just make sure it’s 100% pumpkin, not pumpkin pie filling.

Can I use a different size pan?

You can use a different pan size, but it may affect the baking time. A larger pan will cook the batter faster, while a smaller pan will require more time in the oven.

What can I serve with Pumpkin Gingerbread?

Pumpkin Gingerbread pairs wonderfully with whipped cream, vanilla ice cream, or even a simple glaze.

Can I make this gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make the recipe gluten-free.

How long can I store Pumpkin Gingerbread?

At room temperature, Pumpkin Gingerbread stays fresh for up to 3 days. In the refrigerator, it lasts up to a week.

Can I freeze Pumpkin Gingerbread?

Yes! Pumpkin Gingerbread freezes well. Wrap it tightly in plastic and store in a freezer-safe bag for up to 3 months.

Conclusion

Pumpkin Gingerbread is a cozy, spiced treat that’s perfect for fall and winter gatherings. Whether you’re enjoying it with a warm drink or as a holiday dessert, this flavorful gingerbread is sure to become a seasonal favorite. With its soft texture and rich blend of spices, it’s a must-try recipe for anyone who loves autumn flavors.

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