Go Back

Pumpkin Gingerbread Loaf Cake Slice

A warm, spiced loaf featuring pumpkin, rich molasses, and warm spices, perfect for cozy gatherings or quiet evenings at home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour, spooned and leveled
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp fine sea salt
Wet Ingredients
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup unsulfured molasses
  • 1/2 cup vegetable oil
  • 1/2 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 tsp pure vanilla extract
  • 1/3 cup hot water
Glaze Ingredients
  • 3/4 cup powdered sugar
  • 1 1/2 tbsp milk
  • 1/4 tsp ground ginger

Method
 

Preparation
  1. Preheat your oven to 350°F. Grease a 9x5-inch loaf pan and line it with a strip of parchment paper across the bottom and up the long sides.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, ground ginger, cinnamon, cloves, and salt.
Mixing Ingredients
  1. In a larger bowl, combine the pumpkin puree, molasses, vegetable oil, and brown sugar. Whisk until smooth. Add eggs one at a time, followed by the vanilla extract, and mix well.
  2. Gently add the dry mixture to the wet ingredients. Stir just until mostly combined, being careful not to overmix. Whisk in the hot water.
Baking
  1. Pour the batter into the prepared pan, smooth the top slightly, and bake for 50-55 minutes. Start checking for doneness at 50 minutes using a toothpick.
  2. If the top begins to brown too quickly, tent it loosely with foil after 35 minutes.
Cooling and Glazing
  1. Let the loaf cool in the pan for about 15 minutes. Lift it out using the parchment and cool completely on a wire rack for about an hour.
  2. For the glaze, whisk together the powdered sugar, milk, and ginger until smooth. Drizzle over the cooled loaf and let it set for 10 minutes before slicing.

Notes

Store the loaf tightly wrapped at room temperature for up to 4 days, or refrigerate for up to a week. It can also be frozen for up to 3 months. Reheat slices in a pan over low heat or in the microwave for about 15 seconds.