Ginger Pumpkin Bread Recipe 

 Originally Written: November 1, 2013

By  Hanna Trafford

Last Updated on November 1, 2013 by Hanna Trafford

pumpkin bread 001


Did you think about putting ginger and pumpkin flavors together? Whether you did or not, try this recipe – deeeeeelicious!

Ginger Pumpkin Bread Recipe:


  • 12 tablespoons of unsalted butter, melted – plus: room temperature butter for pan
  • 2-1/2 cups of all purpose flour – plus more for dusting the baking pan
  • 2 teaspoons of baking powder
  • 2 teaspoons of ground ginger
  • 1 teaspoon of salt
  • 1 cup of sugar
  • 1 cup of packed light brown sugar
  • 1 can (15 oz) of pumpkin puree – 1-3/4 cups
  • 3 large eggs
  • Icing sugar and hot water for glaze


  1. Preheat oven to 375F.
  2. Butter and flour dust two 8-1/2 x 4-1/2 loaf pans and set aside.
  3. In a large bowl, whisk together flour, baking powder, ginger and salt.
  4. In a medium bowl, whisk together both sugars, pumpkin puree, melted butter and eggs.
  5. Add flour mixture and stir until just combines.
  6. Divide batter between prepared pans.
  7. Bake just until a toothpick inserted in centre of loaves comes out clean – about 50 minutes.
  8. Let cool for 10 minutes, invert pans and transfer loaves to wire rack to cool completely.
  9. Glaze if desired by mixing icing sugar with a little hot water and stirring it until thick paste forms. Drizzle this over the loaf.

Hope you will enjoy this recipe – please send me your comments, your input is always welcomed and very much appreciated!





Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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