Pumpkin Gingerbread

10 servings


10 minutes

active time

2 hours 10 minutes

total time


1/2 cup (100 g) granulated sugar (plus more for sprinkling on top)

1/2 cup (100 g) packed brown sugar ((light or dark))

1/2 cup (120 ml) vegetable oil

2 large eggs (room temperature)

1/3 cup (80 ml) milk (dairy or dairy-free) (room temperature)

1/4 cup (60 ml) unsulphured molasses

1 Tablespoon freshly grated ginger (optional)

1 cup (244 g) pure pumpkin puree

1 3/4 cups (218 g) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoons salt

1 teaspoons ground ginger

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 cup chopped nuts or chocolate chips (optional)


Preheat oven to 350° F. Line a 9 by 5-inch loaf pan with parchment paper.

Whisk wet ingredients

In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, milk, molasses, pumpkin purée and fresh ginger (if using). Set aside.

Add dry ingredients to wet ingredients

In a separate large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt and spices. Add wet ingredients to dry ingredients and mix just until combined.

Transfer batter to pan

Transfer batter to prepared loaf pan and spread evenly. Sprinkle coarse sugar on top.

Bake loaf

Bake at 350° F for 50 to 60 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve.


Serving Size

1 slice


310 kcal

Total Fat

12 g

Saturated Fat

2 g

Unsaturated Fat

10 g

Trans Fat

0.1 g


34 mg


250 mg

Total Carbohydrate

47 g

Dietary Fiber

2 g

Total Sugars

28 g


4 g

10 servings


10 minutes

active time

2 hours 10 minutes

total time
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