Skip to Content

Pumpkin Gingerbread with Spiced Glaze

Love it? Pls Share it!

Ever since the leaves started changing colors, and the temperatures began to fall, visions of pumpkin flavored treats have been dancing through my head – pumpkin pie, pumpkin cake, pumpkin muffins. After all, nothing quite says Fall like baking and pumpkins! Pumpkin Gingerbread has always been one of my favorite flavored breads, and today I decided to take my original recipe and do some tweaking. The result? Warm, moist, made-from-scratch, delectable Pumpkin Gingerbread with Spiced Glaze. 

A moist and delectable Pumpkin Gingerbread drizzled with a Spiced Glaze.

Ready to see how to make this delicious fall Pumpkin Gingerbread with Spiced Glaze? 

How to Make Pumpkin Gingerbread with Spiced Glaze Recipe

As is, this recipe will make 2 loaves of bread using 9 inch x 5 inch loaf pans, or 7 mini loaves of Pumpkin Gingerbread. The Spiced Glaze is completely optional as this bread tastes amazing with or without!

To Make Pumpkin Gingerbread with Spiced Glaze You Will Need

1 15 ounce can of pumpkin puree
2/3 cups of water
1 cup vegetable oil
4 eggs
2 cups of white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
2 – 2.5 teaspoons ground ginger
1 – 2 teaspoon ground allspice
1 – 2 teaspoon ground cinnamon
1 – 2 teaspoon ground cloves

For The Spiced Glaze
1 cup powdered sugar
2 tablespoons milk
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
Pinch ground ginger
Pinch ground cloves

Directions to make Pumpkin Gingerbread with Spiced Glaze

Preheat oven to 325°.
Lightly grease two 9 inch x 5 inch loaf pans with cooking spray.
In a large bowl, combine the sugar, oil and eggs, beating until smooth.
Next, add water and mix well.
Add in the pumpkin, ginger, cinnamon, clove and allspice, stirring until well mixed.
In another bowl, combine the flour, salt, baking powder and baking soda.
Add the dry ingredients to pumpkin mixture, stirring until just blended.
Pour into greased pans until each pan is about 1/2 to 3/4 full.
Place in oven for 1 hour and 15 mins for a 9 x 5 loaf pan, or 45 minutes for the mini loaves. 

For the Spiced Glaze
In a small bowl, whisk together the powdered sugar, milk, cinnamon, nutmeg, ginger and cloves. Using a spoon, drizzle the glaze over the warm bread and allow to set before serving. (If the mixture is too stiff to drizzle, whisk in a small splash of milk at a time to thin it out.)

pumpkin-gingerbread-with-spiced-glaze


Yield: 2 loaves

Pumpkin Gingerbread with Spiced Glaze

Pumpkin Gingerbread with Spiced Glaze

A made-from-scratch, moist and delicious Pumpkin Gingerbread with Spiced Glaze

Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes

Ingredients

For the Bread

  • 1 15 ounce can of pumpkin puree
  • 2/3 cups of water
  • 1 cup vegetable oil
  • 4 eggs
  • 2 cups of white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 2 - 2.5 teaspoons ground ginger
  • 1 - 2 teaspoons ground allspice
  • 1 - 2 teaspoons ground cinnamon
  • 1 - 2 teaspoons ground cloves

For the Spiced Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • Pinch of ground ginger
  • Pinch of ground cloves

Instructions

For the Bread

  1. Preheat oven to 325°.
  2. Lightly grease two 9 inch x 5 inch loaf pans with cooking spray.
  3. In a large bowl, combine the sugar, oil and eggs, beating until smooth.
  4. Next, add water and mix well.
  5. Add in the pumpkin, ginger, cinnamon, clove and allspice, stirring until well mixed.
  6. In another bowl, combine the flour, salt, baking powder and baking soda.
  7. Add the dry ingredients to pumpkin mixture, stirring until just blended.
  8. Pour into greased pans until each pan is about 1/2 to 3/4 full.
  9. Place in oven for 1 hour and 15 mins for a 9 x 5 loaf pan, or 45 minutes for the mini loaves.

For the Spiced Glaze

  1. In a small bowl, whisk together the powdered sugar, milk, cinnamon, nutmeg, ginger and cloves. Using a spoon, drizzle the glaze over the warm bread and allow to set before serving. (If the mixture is too stiff to drizzle, whisk in a small splash of milk at a time to thin it out.)

Notes

As is, this recipe will make 2 loaves of bread using 9 inch x 5 inch loaf pans, or 7 mini loaves of Pumpkin Gingerbread.

Nutrition Information:

Yield:

2 loaves

Serving Size:

1 loaf

Amount Per Serving: Calories: 2998Total Fat: 122gSaturated Fat: 12gTrans Fat: 3gUnsaturated Fat: 103gCholesterol: 373mgSodium: 3146mgCarbohydrates: 448gFiber: 15gSugar: 262gProtein: 39g

Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag @bullocksbuzz

Do you have a favorite fall pumpkin recipe? I’d love to hear about it! Share with us in the comments below.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Climaxbox

Wednesday 2nd of November 2016

Can i get a bite from the screen? Lol Nice Share . Glad to read !

Alaina Bullock

Tuesday 22nd of November 2016

LOL! It sure is good!

Jennifer (JenuineMom)

Wednesday 26th of October 2016

Your pumpkin gingerbread looks delicious! I need a "pumpkin spice" break (too much pumpkin spice in my coffee, I think), but this would be lovely around Thanksgiving when I'm recovered from pumpkin overload. Your recipe (and photos) look divine. Our latest foray into pumpkin baking were some cookies that got gobbled up within a day. Thank you for sharing!

Alaina Bullock

Wednesday 26th of October 2016

Thank you! I totally understand the pumpkin spice burnout, too, lol. Let me know if you make it, and what you think!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe