Pumpkin Gingerbread

A tasty fall-winter mashup.

Pumpkin Gingerbread / Especially Edible

There are five days until Christmas and I’m still stuck on pumpkin. I like to think that’s because I don’t want to leave fall behind – after all, winter means snow, and snow freaks me out – but mostly it’s because I’m the slowest, most intermittent blogger in the universe. I watch marathons of America’s Next Top Model instead of posting, or I nap through the evening despite having slept until noon the day before. Or I bake something, which just adds to the queue of dishes waiting to make their appearance on Especially Edible. But that’s the perk of writing a blog that nobody besides my mother reads. You can be as late as you want and no one – or almost no one – cares.

Pumpkin Gingerbread / Especially Edible

Besides, this pumpkin recipe has one foot in the Christmas season. Let’s call it a fall-winter hybrid. Pumpkin for die-hard harvest fan, and gingerbread for those who put up their tree before Thanksgiving. The problem with Christmas is that there are very few recipes that are actually unique to the holiday. Buche de Noel, panettone, eggnog, sugar cookies with royal icing – and of course, gingerbread. But the rest of it can be lumped together with the rest of the season. Pumpkin pie and sweet potatoes are just as much Thanksgiving as Christmas, and hot chocolate is more of a general winter thing. If I had readers, this is where they’d come in, reminding me of jam thumbprints and stained-glass cookies, but those are cookies. I make cookies every week of the year.

Pumpkin Gingerbread / Especially Edible

That’s my excuse, at least, for why my blog is light on holiday recipes yet revels in pumpkin, pumpkin, pumpkin. I do have a candy cane brownie recipe up my sleeve, but for now . . . let’s celebrate the closest I’ll ever get to fussy cookie-cutter, white-iced gingerbread people.

Pumpkin Gingerbread / Especially Edible  

Pumpkin Gingerbread

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 1 loaf


1 1/2 cups flour

1/2 tsp. salt

1 tsp. baking soda

2 tsp. ground ginger

1 1/2 tsp. cinnamon

1/4 tsp. nutmeg

1 cup pumpkin puree

1/2 cup butter, melted

1/2 cup dark brown sugar

1/2 cup molasses (I substituted 1/4 cup honey for 1/4 cup of the molasses and the bread turned out just fine)

2 eggs

3 Tbs. water

1/2 cup raisins

1 Tbs. minced candied ginger (I put mine in my mini food processor)


Preheat oven to 350.

In a small bowl, whisk together flour, salt, baking soda, and spices. Set aside.

In a large bowl, beat together the pumpkin puree, butter, sugar, molasses, candied ginger, eggs, and water.

Mix the flour mixture into the wet ingredients. Fold in raisins and stir until just incorporated.

Pour batter into a 9x5 baking pan coated with cooking oil. Bake for 50-60 minutes. Remove from oven, and cool in the pan for 10 minutes, then turn out the bread onto a wire rack to cool completely.

Recipe from Simply Recipes



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