Pumpkin Gingerbread Loaf Recipe

Name: Pumpkin Gingerbread Loaf
Yield: 4 servings
Cuisine: American
Ingredients: 3/4 cup all purpose flour; 3/4 cup whole wheat pastry flour; 1/2 teaspoon salt; 1 teaspoon baking soda; 2 teaspoons ground ginger; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1 cup pumpkin puree; 1/3 cup coconut oil; 1/2 cup coconut sugar; 1/3 cup molasses; 2 eggs, beaten; 3 tablespoons plain yogurt (I used 2%); 1 tablespoon turbinado sugar (for topping)

Servings: persons

3/4 cup all purpose flour
3/4 cup whole wheat pastry flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup pumpkin puree
1/3 cup coconut oil
1/2 cup coconut sugar
1/3 cup molasses
2 eggs, beaten
3 tablespoons plain yogurt (I used 2%)
1 tablespoon turbinado sugar (for topping)

1
Preheat the oven to 350u00b0F. Coat a 9x5 inch loaf pan with oil or butter, and set aside. In a large bowl, whisk together both flours, salt, baking soda, ginger, cinnamon, nutmeg, and cloves.
2
In a medium bowl, whisk together pumpkin, melted coconut oil, coconut sugar, molasses, eggs, and yogurt.
3
Pour the wet ingredients into the dry and stir with a wooden spoon or rubber spatula until just incorporated.
4
Pour the batter into the prepared pan. Bake 30 minutes, remove from the oven and sprinkle with Turbinado sugar. Return to the oven and bake another 20-30 minutes or until a toothpick inserted in the center of the loaf comes out clean. Remove from the oven and let cool ten minutes before inverting the loaf and allowing it to cool completely on a rack. Enjoy!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 cup all purpose flour, 3/4 cup whole wheat pastry flour, 1/2 teaspoon salt, 1 teaspoon baking soda, and more.

Yes, Pumpkin Gingerbread Loaf falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Gingerbread Loaf

How did you like this recipe?

Frequently Asked Questions