Pumpkin Gingerbread Loaves
Submitted by lauras8805
Pumpkin gingerbread mini loaves spiced with cinnamon and fresh ginger root, sweetened with molasses, and topped with a walnut-sugar streusel. Makes four small loaves, freezes for up to six months, ideal for holiday gifting.
YIELD
16 servingsPREP
30 minCOOK
50 minREADY
3 hrsA holiday-friendly pumpkin bread that takes the gingerbread route, with molasses and fresh ginger root standing in for the warm-spice complexity that pumpkin pie spice usually delivers. The result is a deeper, more grown-up loaf with serious wintry character.
The four-mini-loaf format is the smart move for gifting and freezing. Each pan holds a hand-sized loaf perfect for wrapping up for neighbors, mailing in care packages, or pulling one out at a time from the freezer for instant homemade comfort.
The pan-greasing trick from the directions is worth following. Greasing only halfway up the sides lets the loaves form rounded, dome-shaped tops instead of the rim-then-mushroom shape you get when batter clings all the way up. Small detail, big visual difference.
Fresh ginger root versus dried ginger is the choice that elevates this. The fresh root brings warmth and subtle citrus notes that powdered ginger lacks. If using dried, drop to one teaspoon since dried is more concentrated.
Pro Tips
- Use canned pumpkin puree, not pumpkin pie filling. The pie filling has sugar and spices added that throw off the recipe balance.
- Beat for the full 2 minutes after adding the second cup of flour as the directions specify. Underbeating leaves uneven texture; overbeating develops gluten and makes tough bread.
- Let loaves cool 10 minutes in the pan before turning out. Hot loaves break apart; chilled loaves cling to pans.
- Wrap thoroughly in plastic wrap, then foil, before freezing. Single-wrapped loaves get freezer burn fast.
- Microwave-thaw on 30% power as the directions specify. Higher power cooks the edges before the center thaws.
Variations
- Swap the walnuts for pecans or pumpkin seeds for different topping crunch.
- Drizzle with a vanilla glaze (powdered sugar plus milk) after cooling for sweet finish.
- Add ½ cup raisins or chopped crystallized ginger to the batter for chewy texture pops.
Ingredients
Directions
Grease the bottom and sides of four 4½ x 4½ 4½-inch loaf pans.
Grease only halfway up the sides. That way the loaves will have nicely rounded tops and no unwanted rims around the edges.
Set aside.
Stir together 1 cup of the flour, the brown sugar, baking powder, cinnamon, and baking soda.
Add the pumpkin, molasses, eggs, margarine or butter, and gingerroot or ginger.
Beat with an electric mixer on low to medium speed until combined, about 30 seconds.
Beat on medium to high speed for 2 minutes, scraping the sides of the bowl occasionally.
Add the remaining flour; beat for 2 minutes or until mixed.
Divide the batter evenly among the prepared pans.
For the topping, stir together the walnuts if using and sugar; sprinkle evenly over the batter in the pans.
Bake in a 350℉ (180℃) oven for 40 to 50 minutes or until a wooden pick inserted near the center of each loaf comes out clean.
Cool the loaves in the pans on wire racks for 10 minutes.
Remove the loaves from the pans. Cool thoroughly on the wire racks. To Freeze: Wrap each loaf tightly in moisture- and vaporproof wrap. Seal, label, and freeze for up to 6 months.
To thaw, let stand, loosely covered, at room temperature for 1 hour. Or, to micro- thaw, place 1 unwrapped loaf on a microwave- safe paper towel.
Microcook, uncovered, at 30% power (medium-low) for 1 to 4½ minutes.
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