Ginger Pumpkin Bread Recipe

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Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 2 hrs 40 mins Servings: 12 Ginger Pumpkin Bread

Ingredients Ingredient Checklist 12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus room-temperature butter for pan 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pan 2 teaspoons baking powder 2 teaspoons ground ginger 1 teaspoon salt 1 cup granulated sugar 1 cup packed light-brown sugar 1 can (15 ounces) pumpkin puree (1 3/4 cups) 3 large eggs Sugar Glaze for Ginger Pumpkin Bread

Cook’s Notes Prepare the loaf pan: when the pan is well buttered and floured, the loaf is easy to release and has neat sides. Using a pastry brush, spread room-temperature butter on the inside of the pan, including corners. Dust the pan with flour to coat butter completely. To get rid of excess flour, invert pan and tap over sink.

Gallery Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 2 hrs 40 mins Servings: 12 Ginger Pumpkin Bread

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 2 hrs 40 mins Servings: 12

Recipe Summary

prep: 20 mins total: 2 hrs 40 mins

Servings: 12

prep: 20 mins

total: 2 hrs 40 mins

prep:

20 mins

total:

2 hrs 40 mins

Servings: 12

Ginger Pumpkin Bread

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus room-temperature butter for pan 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pan 2 teaspoons baking powder 2 teaspoons ground ginger 1 teaspoon salt 1 cup granulated sugar 1 cup packed light-brown sugar 1 can (15 ounces) pumpkin puree (1 3/4 cups) 3 large eggs Sugar Glaze for Ginger Pumpkin Bread

Directions

Preheat oven to 375 degrees. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans (see note, below); set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined.

Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely. Glaze, if desired.

Cook’s Notes

Prepare the loaf pan: when the pan is well buttered and floured, the loaf is easy to release and has neat sides. Using a pastry brush, spread room-temperature butter on the inside of the pan, including corners. Dust the pan with flour to coat butter completely. To get rid of excess flour, invert pan and tap over sink.

Reviews (52)

 Add Rating & Review     357 Ratings   5 star values:        86    4 star values:        135    3 star values:        86    2 star values:        41    1 star values:        9

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Reviews (52)

Add Rating & Review     357 Ratings   5 star values:        86    4 star values:        135    3 star values:        86    2 star values:        41    1 star values:        9

Add Rating & Review

357 Ratings 5 star values: 86 4 star values: 135 3 star values: 86 2 star values: 41 1 star values: 9

5 star values: 86 4 star values: 135 3 star values: 86 2 star values: 41 1 star values: 9

Martha Stewart Member     Rating: 5 stars       12/29/2017   I didn't have light-brown sugar so I used dark-brown. I used salted butter and omitted the salt. It turned out fabulous. Even my 97-year-old mother who doesn't eat quick breads had several slices.  

Martha Stewart Member     Rating: 5 stars       10/07/2017   Lovely moist cake. I also added pumpkin spice too. Made a dozen little pumpkins (cupcake size) in my nordic ware pumpkin patch pan. Everyone loved it.  

Martha Stewart Member     Rating: 4 stars       01/22/2016   This was an easy bread to bake and came out exactly like the picture. I added on the second pair of loaves 1 cup of semi-sweet chocolate chips at the end of mixing and I baked it if for 5 more minutes, and they tasted great. The bread was super yummy! Big hit among my small kids and my big kids and the "I DON'T EAT PUMPKIN" eaters. Yay!  

Martha Stewart Member     Rating: 4 stars       12/06/2014   I made this recipe as written, making two loaves. Came out perfectly and rose just like in pic. Beautiful! Made with icing glaze. I felt that the flavor was one dimensional and couldn't really taste the pumpkin at all. Maybe next time I will use pumpkin pie spice, cinnamon, or my own concoction to bring out the flavors more. Or maybe more pumpkin. It was perfectly proportioned in two 9"x5" nonstick pans. I used lots of butter and a little flour dusted in the pans and they popped out undamaged.  

Martha Stewart Member     Rating: Unrated       11/10/2014   I'm am going to have to try this and compare to my favorite pumpkin bread recipe. I add FRESH grated ginger, not powdered, and the taste is fantastic.  

Martha Stewart Member     Rating: 5 stars       10/20/2014   I've made this every year since it was first published in Every Day Food. It's my favorite pumpkin bread recipe. This year I added a tsp of cinnamon in addition to the 2 tsp of ginger and was really pleased with the results. Other than that, I have never made modifications to the recipe. I also recommend using metal loaf pans as it allows the bread to brown better and rise more evenly.  

Martha Stewart Member     Rating: Unrated       11/03/2013   this is a wonderful recipe! I used 1 tsp pumpkin spice and 1 tsp ginger, might add a little more spice to it next time, but is still wonderful as is!  

Martha Stewart Member     Rating: Unrated       02/03/2013   Very tasty and good texture -- crunchy outside and very moist inside. It certainly does not take 2 hours and 40 minutes total as the recipe currently says, even if you only have one loaf pan and have to bake the loaves separately.  

Martha Stewart Member     Rating: 4 stars       11/21/2012   Just tried this recipe last night..It's simple and light in fall flavor. I added one tsp of cinnamon but would add a little more next time and a dash more nutmeg..but I love cinnamon! Served warm it's lovely with tea. I made mini-loaves, some with the glaze, some without, a very tasty touch.  

Martha Stewart Member     Rating: 5 stars       10/20/2012   I halved the recipe as I didn't need two loaves and am loving the results. This loaf comes together in minutes and it is refreshing to know you don't always need the usual pumpkin pie spice combination for a truly winning Autumnal treat. I skipped the glaze and served it warm with homemade ice cream.  

Martha Stewart Member     Rating: Unrated       07/07/2012   This recipe makes you feel like a true homemaker and is perfect in the fall. You can even omit the icing and have it with butter for breakfast. Delicious!  

Martha Stewart Member     Rating: 5 stars       12/08/2011   Turned out great, divided into 4 small loaf pans for Holiday gifts  

Martha Stewart Member     Rating: 5 stars       11/23/2011   Love this recipe!!! Made it last year and made it again this year. Had to hide the second loaf from my husband so we would have some for Thanksgiving day!!  

Martha Stewart Member     Rating: Unrated       11/05/2011   This recipe was not the best. I think if you added less ginger it would have been better. Will try that next time!  

Martha Stewart Member     Rating: 5 stars       10/07/2011   BEST pumpkin loaf EVER!  

Martha Stewart Member     Rating: Unrated       10/03/2011   This is my favourite fall recipe! I love that it makes two loaves...one to give and one to keep!  

Martha Stewart Member     Rating: Unrated       09/12/2011   I've been making this every autumn since the recipe appeared in Everyday Food. I love it! I'm looking forward to it this year -- soon I hope (summer is lingering). The best was when I had some leftover mascarpone cheese that had been mixed with a little cream, honey and orange zest for another recipe... it is delicious spread on top!  

Martha Stewart Member     Rating: Unrated       12/30/2010   Love this recipe! As a nice addition I grated in a bit of fresh ginger then folded in rum-soaked raisins at the end. For the raisins, I soaked golden raisins in spiced rum in a mason jar for a couple of days in advance then strained them very well the day used them in the recipe. I reserved the "raisin rum" for the glaze. Heavenly!  

Martha Stewart Member     Rating: Unrated       12/19/2010   I loved this recipe! Made it twice this weekend and the first time followed it to the letter (except I used smaller mini loaf pans) The second time I made it I only used one stick of butter and a larger can of pumpkin puree  

Martha Stewart Member     Rating: Unrated       11/23/2010   Loved this easy recipe. I added chopped dates, walnuts and dried cranberries. Wonderful toasted for breakfast!  

Martha Stewart Member     Rating: Unrated       10/11/2010   Great recipe. I omit 1t of ginger and add a heaping tablespoon of pumkin pie spice and it turns out great!  

Martha Stewart Member     Rating: Unrated       12/17/2009   Delicious and so easy to make! It was even yummy without the glaze. This recipe is definitely a keeper!  

Martha Stewart Member     Rating: Unrated       11/17/2009   This was a hit and super easy to make, too. I used one loaf pan and added a little cinnamon, and let it bake a little longer until toothpicks came out clean. I'll definitely be making this again.  

Martha Stewart Member     Rating: Unrated       11/09/2008   I used homemade pumpkin puree for this bread. I also used just one loaf pan as opposed to two. Two is just too much for the batter. I baked it for about an hour to get the middle baked. I added a tsp of cinnamon, as well and Overall, the bread was amazing! Everyone should use this recipe!  

Martha Stewart Member     Rating: Unrated       11/08/2008   I substituted 10 Tbsp. of olive oil for the butter. I tried this because a similar recipe that my mom gave me used oil and it was delicious. I also added a little cinnamon. It worked-the recipe was moist and flavorful without the glaze.  

Martha Stewart Member     Rating: Unrated       10/27/2008   is there a way to find the nutritional value on this? Am I just over looking it somewhere?  

Martha Stewart Member     Rating: Unrated       10/23/2008   great recipe. mild flavor. good with or without icing!  

Martha Stewart Member     Rating: Unrated       10/14/2008   What a wonderful recipe! I didn't have two 8n n x 4n n pans, so instead, I used a standard bundt pan. I baked it at 350, and checked after 45 minutes. I believe it was closer to 55 minutes, but I may be wrong (just keep checking) Anyhow, it was a beautiful cake, perfectly risen, moist, and such a gorgeous color.  

Martha Stewart Member     Rating: Unrated       10/12/2008   This bread has a wonderful flavor. I, also added about a half tsp of pumpkin pie spice in addition to the ginger. Ok, to the person who commented about their bread not rising like the picture--mine didn't either! I have come to the conclusion that this should have been baked in one pan and not two. I don't think the batter is enough for two loaf pans, and that is why we had those results. I would definitely make this again, but next time I will only use one pan. I'm sure it will be ok then.  

Martha Stewart Member     Rating: Unrated       10/09/2008   Short storage, wrap it in plastic wrap and refrigerate it. Longer storage, I'd wrap well in plastic wrap and freeze. Many breads of this sort freeze very well. Hope this helps!  

Martha Stewart Member     Rating: Unrated       09/21/2008   Can anyone recommend how to store the finished bread?  

Martha Stewart Member     Rating: Unrated       09/20/2008   I tried this recipe today exactly as the instructions say, but didn't have great results. The bread didn't rise at all leaving me with bread only about 1 inch tall. Mine also seemed more cooked on the outside than the inside and I even left it in the oven 53 minutes. The flavor is ok, but not great. I did use silicone loaf pans. Could this keep my bread from rising? I probably won't try this recipe again.  

Martha Stewart Member     Rating: Unrated       09/18/2008   I've made several pumpkin bread recipes in the past and I have to say this one is the best one so far. I did 'cheat' a bit. I added 2 tbsp of pumpkin spice and some walnuts to the mixture. It was just wonderful. I'm going to try using cupcake tins and spread cream cheese frosting with walnuts on top :-) Thanks Martha!  

Martha Stewart Member     Rating: Unrated       09/09/2008   I have made this recipe many times now and each time it is just wonderful. I love the bright orange color and the ginger flavor is just right. I also added pecans to mine and sprinkled the top with Demerara sugar (found in baking aisle). They are golden brown sugar crystals that when sprinkled on top of baked goods produces a delightful crunchy texture with a rich aroma. You will not be disappointed by this recipe. It also doubles and triples well for gift giving.  

Martha Stewart Member     Rating: Unrated       02/18/2008   Wonderful. Like Ernae I wanted to use up some canned pumpkin. I was hesitant that I would like it because there was not traditional cinnamon and nutmeg and allspice in it. But it is a wonderful combination of flavor! A great twist on an old fav. Also I was out of ground ginger and subsituted 1T fresh pureed ginger - awesome! Doesn't need glaze  

Martha Stewart Member     Rating: Unrated       01/24/2008   I was desperate to use some of the cans of canned pumpkin puree in my cabinet, so I made this even though I didn't have ANY ginger in the house. I substitued alspice, cinammon, and nutmeg. It still tasted great. I skipped the glaze all together.  

Martha Stewart Member     Rating: Unrated       01/23/2008   I made this bread today  

Martha Stewart Member     Rating: Unrated       01/23/2008   I love this bread! I made it at least 10 times when it was originally published. It's wonderful with crystallized ginger in batter or as a topping. Also, make glaze with fresh oj - nicely compliments the pumpkin and ginger. Coming back to this recipe today, I found that I don't have ground ginger. I subbed 1 TSB of fresh grated ginger with fantastic results. Thanks Everyday Food folks for a wonderful, flexible recipe!  

Martha Stewart Member     Rating: Unrated       01/23/2008   I made this about ten times when the recipe was originally published and it was always a big hit. Some variations I have tried are adding crystallized ginger to batter or to glaze, glaze made with fresh oj, no glaze - nuts and crystallized ginger sprinkled on before baking. Today I have come back to this recipe and have found I have no ground ginger. As I had fresh I used 1 TBSP. fresh grated ginger (added to wet ingredients) with fantastic results! What a great, flexible recipe!! Thanks Everyday Food folks!  

Martha Stewart Member     Rating: Unrated       01/18/2008   Molto delicioso! Great for desert or breakfast especially if you don't use the glaze.  

Martha Stewart Member     Rating: Unrated       01/07/2008   Excellent dessert. One of the moistest breads I've ever tasted. I didn't have any ginger so I used a dash of allspice- and it was great. I also used a bundt pan instead of loaf pans and cooked it for the same amount of time and it turned out wonderful. Didn't really like the sugar glaze- it was okay, but a dab of butter would do just fine! :-)  

Martha Stewart Member     Rating: Unrated       12/18/2007   Alright, it's out, cooled, and glazed....and it's delicious! Very moist and with only a hint of ginger and lightly sweet. Very good!I had to bake them longer than instructed. I made a 6-cup loaf pan and a smaller 3-cup loaf pan (told you that batter was good!!). The 6-cup needed another 15 minutes. The 3-cup was fine at 45 minutes.  

Martha Stewart Member     Rating: Unrated       12/18/2007   Oh my...I might have to make a second batch...my first one only JUST went in the oven and I can't stop snacking on the batter for the second. It's so-o-o-o good even before it's baked!! (Is this pathetic or what?) I'll let y'all know how it turns out when it's finally out of the oven.  

Martha Stewart Member     Rating: Unrated       11/26/2007   If you use frozen pumkin besure to drain it. Pumkin contains a good deal of water  

Martha Stewart Member     Rating: Unrated       11/22/2007   i subsitute 2 tsp of pumpkin pie spice for the 2 tsp of ginger, add semi-sweet chocholate chips [or crushed walnuts] and make it into one bread and one tray of muffins.  

Martha Stewart Member     Rating: Unrated       11/20/2007   To change this to a pumpkin pie flavored bread, change spices to 2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/2 tsp ginger, 1/8 tsp clove. Excellent flavor.  

Martha Stewart Member     Rating: Unrated       11/18/2007   I tried this recipe and, although the flavor was great, It did not cook well--overdone on the outside, underdone on the inside. The temperature on my oven is accurate. I think the temp should be at 350, not 375.  

Martha Stewart Member     Rating: Unrated       11/06/2007   add nuts

Martha Stewart Member

Rating: 5 stars 12/29/2017

I didn’t have light-brown sugar so I used dark-brown. I used salted butter and omitted the salt. It turned out fabulous. Even my 97-year-old mother who doesn’t eat quick breads had several slices.

Rating: 5 stars

Rating: 5 stars 10/07/2017

Lovely moist cake. I also added pumpkin spice too. Made a dozen little pumpkins (cupcake size) in my nordic ware pumpkin patch pan. Everyone loved it.

Rating: 4 stars 01/22/2016

This was an easy bread to bake and came out exactly like the picture. I added on the second pair of loaves 1 cup of semi-sweet chocolate chips at the end of mixing and I baked it if for 5 more minutes, and they tasted great. The bread was super yummy! Big hit among my small kids and my big kids and the “I DON’T EAT PUMPKIN” eaters. Yay!

Rating: 4 stars

Rating: 4 stars 12/06/2014

I made this recipe as written, making two loaves. Came out perfectly and rose just like in pic. Beautiful! Made with icing glaze. I felt that the flavor was one dimensional and couldn’t really taste the pumpkin at all. Maybe next time I will use pumpkin pie spice, cinnamon, or my own concoction to bring out the flavors more. Or maybe more pumpkin. It was perfectly proportioned in two 9"x5" nonstick pans. I used lots of butter and a little flour dusted in the pans and they popped out undamaged.

Rating: Unrated 11/10/2014

I’m am going to have to try this and compare to my favorite pumpkin bread recipe. I add FRESH grated ginger, not powdered, and the taste is fantastic.

Rating: Unrated

Rating: 5 stars 10/20/2014

I’ve made this every year since it was first published in Every Day Food. It’s my favorite pumpkin bread recipe. This year I added a tsp of cinnamon in addition to the 2 tsp of ginger and was really pleased with the results. Other than that, I have never made modifications to the recipe. I also recommend using metal loaf pans as it allows the bread to brown better and rise more evenly.

Rating: Unrated 11/03/2013

this is a wonderful recipe! I used 1 tsp pumpkin spice and 1 tsp ginger, might add a little more spice to it next time, but is still wonderful as is!

Rating: Unrated 02/03/2013

Very tasty and good texture – crunchy outside and very moist inside. It certainly does not take 2 hours and 40 minutes total as the recipe currently says, even if you only have one loaf pan and have to bake the loaves separately.

Rating: 4 stars 11/21/2012

Just tried this recipe last night..It’s simple and light in fall flavor. I added one tsp of cinnamon but would add a little more next time and a dash more nutmeg..but I love cinnamon! Served warm it’s lovely with tea. I made mini-loaves, some with the glaze, some without, a very tasty touch.

Rating: 5 stars 10/20/2012

I halved the recipe as I didn’t need two loaves and am loving the results. This loaf comes together in minutes and it is refreshing to know you don’t always need the usual pumpkin pie spice combination for a truly winning Autumnal treat. I skipped the glaze and served it warm with homemade ice cream.

Rating: Unrated 07/07/2012

This recipe makes you feel like a true homemaker and is perfect in the fall. You can even omit the icing and have it with butter for breakfast. Delicious!

Rating: 5 stars 12/08/2011

Turned out great, divided into 4 small loaf pans for Holiday gifts

Rating: 5 stars 11/23/2011

Love this recipe!!! Made it last year and made it again this year. Had to hide the second loaf from my husband so we would have some for Thanksgiving day!!

Rating: Unrated 11/05/2011

This recipe was not the best. I think if you added less ginger it would have been better. Will try that next time!

Rating: 5 stars 10/07/2011

BEST pumpkin loaf EVER!

Rating: Unrated 10/03/2011

This is my favourite fall recipe! I love that it makes two loaves…one to give and one to keep!

Rating: Unrated 09/12/2011

I’ve been making this every autumn since the recipe appeared in Everyday Food. I love it! I’m looking forward to it this year – soon I hope (summer is lingering). The best was when I had some leftover mascarpone cheese that had been mixed with a little cream, honey and orange zest for another recipe… it is delicious spread on top!

Rating: Unrated 12/30/2010

Love this recipe! As a nice addition I grated in a bit of fresh ginger then folded in rum-soaked raisins at the end. For the raisins, I soaked golden raisins in spiced rum in a mason jar for a couple of days in advance then strained them very well the day used them in the recipe. I reserved the “raisin rum” for the glaze. Heavenly!

Rating: Unrated 12/19/2010

I loved this recipe! Made it twice this weekend and the first time followed it to the letter (except I used smaller mini loaf pans) The second time I made it I only used one stick of butter and a larger can of pumpkin puree

Rating: Unrated 11/23/2010

Loved this easy recipe. I added chopped dates, walnuts and dried cranberries. Wonderful toasted for breakfast!

Rating: Unrated 10/11/2010

Great recipe. I omit 1t of ginger and add a heaping tablespoon of pumkin pie spice and it turns out great!

Rating: Unrated 12/17/2009

Delicious and so easy to make! It was even yummy without the glaze. This recipe is definitely a keeper!

Rating: Unrated 11/17/2009

This was a hit and super easy to make, too. I used one loaf pan and added a little cinnamon, and let it bake a little longer until toothpicks came out clean. I’ll definitely be making this again.

Rating: Unrated 11/09/2008

I used homemade pumpkin puree for this bread. I also used just one loaf pan as opposed to two. Two is just too much for the batter. I baked it for about an hour to get the middle baked. I added a tsp of cinnamon, as well and Overall, the bread was amazing! Everyone should use this recipe!

Rating: Unrated 11/08/2008

I substituted 10 Tbsp. of olive oil for the butter. I tried this because a similar recipe that my mom gave me used oil and it was delicious. I also added a little cinnamon. It worked-the recipe was moist and flavorful without the glaze.

Rating: Unrated 10/27/2008

is there a way to find the nutritional value on this? Am I just over looking it somewhere?

Rating: Unrated 10/23/2008

great recipe. mild flavor. good with or without icing!

Rating: Unrated 10/14/2008

What a wonderful recipe! I didn’t have two 8n n x 4n n pans, so instead, I used a standard bundt pan. I baked it at 350, and checked after 45 minutes. I believe it was closer to 55 minutes, but I may be wrong (just keep checking) Anyhow, it was a beautiful cake, perfectly risen, moist, and such a gorgeous color.

Rating: Unrated 10/12/2008

This bread has a wonderful flavor. I, also added about a half tsp of pumpkin pie spice in addition to the ginger. Ok, to the person who commented about their bread not rising like the picture–mine didn’t either! I have come to the conclusion that this should have been baked in one pan and not two. I don’t think the batter is enough for two loaf pans, and that is why we had those results. I would definitely make this again, but next time I will only use one pan. I’m sure it will be ok then.

Rating: Unrated 10/09/2008

Short storage, wrap it in plastic wrap and refrigerate it. Longer storage, I’d wrap well in plastic wrap and freeze. Many breads of this sort freeze very well. Hope this helps!

Rating: Unrated 09/21/2008

Can anyone recommend how to store the finished bread?

Rating: Unrated 09/20/2008

I tried this recipe today exactly as the instructions say, but didn’t have great results. The bread didn’t rise at all leaving me with bread only about 1 inch tall. Mine also seemed more cooked on the outside than the inside and I even left it in the oven 53 minutes. The flavor is ok, but not great. I did use silicone loaf pans. Could this keep my bread from rising? I probably won’t try this recipe again.

Rating: Unrated 09/18/2008

I’ve made several pumpkin bread recipes in the past and I have to say this one is the best one so far. I did ‘cheat’ a bit. I added 2 tbsp of pumpkin spice and some walnuts to the mixture. It was just wonderful. I’m going to try using cupcake tins and spread cream cheese frosting with walnuts on top :-) Thanks Martha!

Rating: Unrated 09/09/2008

I have made this recipe many times now and each time it is just wonderful. I love the bright orange color and the ginger flavor is just right. I also added pecans to mine and sprinkled the top with Demerara sugar (found in baking aisle). They are golden brown sugar crystals that when sprinkled on top of baked goods produces a delightful crunchy texture with a rich aroma. You will not be disappointed by this recipe. It also doubles and triples well for gift giving.

Rating: Unrated 02/18/2008

Wonderful. Like Ernae I wanted to use up some canned pumpkin. I was hesitant that I would like it because there was not traditional cinnamon and nutmeg and allspice in it. But it is a wonderful combination of flavor! A great twist on an old fav. Also I was out of ground ginger and subsituted 1T fresh pureed ginger - awesome! Doesn’t need glaze

Rating: Unrated 01/24/2008

I was desperate to use some of the cans of canned pumpkin puree in my cabinet, so I made this even though I didn’t have ANY ginger in the house. I substitued alspice, cinammon, and nutmeg. It still tasted great. I skipped the glaze all together.

Rating: Unrated 01/23/2008

I made this bread today

I love this bread! I made it at least 10 times when it was originally published. It’s wonderful with crystallized ginger in batter or as a topping. Also, make glaze with fresh oj - nicely compliments the pumpkin and ginger. Coming back to this recipe today, I found that I don’t have ground ginger. I subbed 1 TSB of fresh grated ginger with fantastic results. Thanks Everyday Food folks for a wonderful, flexible recipe!

I made this about ten times when the recipe was originally published and it was always a big hit. Some variations I have tried are adding crystallized ginger to batter or to glaze, glaze made with fresh oj, no glaze - nuts and crystallized ginger sprinkled on before baking. Today I have come back to this recipe and have found I have no ground ginger. As I had fresh I used 1 TBSP. fresh grated ginger (added to wet ingredients) with fantastic results! What a great, flexible recipe!! Thanks Everyday Food folks!

Rating: Unrated 01/18/2008

Molto delicioso! Great for desert or breakfast especially if you don’t use the glaze.

Rating: Unrated 01/07/2008

Excellent dessert. One of the moistest breads I’ve ever tasted. I didn’t have any ginger so I used a dash of allspice- and it was great. I also used a bundt pan instead of loaf pans and cooked it for the same amount of time and it turned out wonderful. Didn’t really like the sugar glaze- it was okay, but a dab of butter would do just fine! :-)

Rating: Unrated 12/18/2007

Alright, it’s out, cooled, and glazed….and it’s delicious! Very moist and with only a hint of ginger and lightly sweet. Very good!I had to bake them longer than instructed. I made a 6-cup loaf pan and a smaller 3-cup loaf pan (told you that batter was good!!). The 6-cup needed another 15 minutes. The 3-cup was fine at 45 minutes.

Oh my…I might have to make a second batch…my first one only JUST went in the oven and I can’t stop snacking on the batter for the second. It’s so-o-o-o good even before it’s baked!! (Is this pathetic or what?) I’ll let y’all know how it turns out when it’s finally out of the oven.

Rating: Unrated 11/26/2007

If you use frozen pumkin besure to drain it. Pumkin contains a good deal of water

Rating: Unrated 11/22/2007

i subsitute 2 tsp of pumpkin pie spice for the 2 tsp of ginger, add semi-sweet chocholate chips [or crushed walnuts] and make it into one bread and one tray of muffins.

Rating: Unrated 11/20/2007

To change this to a pumpkin pie flavored bread, change spices to 2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/2 tsp ginger, 1/8 tsp clove. Excellent flavor.

Rating: Unrated 11/18/2007

I tried this recipe and, although the flavor was great, It did not cook well–overdone on the outside, underdone on the inside. The temperature on my oven is accurate. I think the temp should be at 350, not 375.

Rating: Unrated 11/06/2007

add nuts

All Reviews for Ginger Pumpkin Bread

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All Reviews for Ginger Pumpkin Bread

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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Gallery

Recipe Summary

Ingredients

Directions

Cook’s Notes

Reviews (52)

All Reviews for Ginger Pumpkin Bread