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Right now, sharing a recipe that uses pumpkin feels ridiculous because pumpkin's everywhere. Who wants more pumpkin? Not me. Unless it's this bread. Then I'll totally turn a blind eye to the fact that pumpkin's moment passed about ten minutes ago.
The recipe combines two classic fall quick breads: pumpkin and gingerbread. It grabs the ginger and molasses from a classic gingerbread and adds just enough pumpkin for moistness without adding too much pumpkin flavor. Think of it as a really spicy variation of your favorite pumpkin bread.
Thanks to all the spices and three different types of sugars, the ingredient list for the recipe is long; however, the method isn't. While the oven preheats, whisk together dry ingredients, add the wet ingredients and whisk until a batter forms. That's it. The recipe's dairy-free, so you don't even need to worry about softening a stick of butter before making it.
Like most sweet quick breads, this one blurs the line between bread and cake. So I'll leave it up to you to decide whether this recipes makes a cake or a bread. In our house, if I frost it, then it's cake. If don't, well, then it's a bread. Either way, this bread/cake is yet another tasty way to enjoy pumpkin. Maybe just don't serve it with a pumpkin-spice latte. Because that? That's too much pumpkin.
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