Pumpkin Gingerbread with Spiced Glaze

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Last Updated on June 24, 2021 by Alaina Bullock

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. 

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.)

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Yield: 2 loaves

Pumpkin Gingerbread with Spiced Glaze

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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?

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