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Ginger Pumpkin Bread

When the pan is well buttered and floured, the loaf is easy to release and has neat sides. Using a pastry brush, spread room-temperature butter on the inside of the pan, including corners. Dust the pan with flour to coat butter completely. To get rid of excess flour, invert pan and tap over sink.

  • Prep:
  • Total Time:
  • Servings: 12
Ginger Pumpkin Bread

Source: Everyday Food, October 2006


  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus room-temperature butter for pan
  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 2 teaspoons baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 can (15 ounces) pumpkin puree (1 3/4 cups)
  • 3 large eggs
  • Sugar Glaze, (optional)


  1. Preheat oven to 375 degrees. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans (see note, below); set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined.

  2. Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely. Glaze, if desired.

Reviews (49)

  • xraygirl84 6 Dec, 2014

    I made this recipe as written, making two loaves. Came out perfectly and rose just like in pic. Beautiful! Made with icing glaze. I felt that the flavor was one dimensional and couldn't really taste the pumpkin at all. Maybe next time I will use pumpkin pie spice, cinnamon, or my own concoction to bring out the flavors more. Or maybe more pumpkin. It was perfectly proportioned in two 9"x5" nonstick pans. I used lots of butter and a little flour dusted in the pans and they popped out undamaged.

  • jackiejansen 10 Nov, 2014

    I'm am going to have to try this and compare to my favorite pumpkin bread recipe. I add FRESH grated ginger, not powdered, and the taste is fantastic.

  • vanillablue 20 Oct, 2014

    I've made this every year since it was first published in Every Day Food. It's my favorite pumpkin bread recipe. This year I added a tsp of cinnamon in addition to the 2 tsp of ginger and was really pleased with the results. Other than that, I have never made modifications to the recipe. I also recommend using metal loaf pans as it allows the bread to brown better and rise more evenly.

  • lindsayrae1986 3 Nov, 2013

    this is a wonderful recipe! I used 1 tsp pumpkin spice and 1 tsp ginger, might add a little more spice to it next time, but is still wonderful as is!

  • sjz21 3 Feb, 2013

    Very tasty and good texture -- crunchy outside and very moist inside. It certainly does not take 2 hours and 40 minutes total as the recipe currently says, even if you only have one loaf pan and have to bake the loaves separately.

  • kloknyc 21 Nov, 2012

    Just tried this recipe last night..It's simple and light in fall flavor. I added one tsp of cinnamon but would add a little more next time and a dash more nutmeg..but I love cinnamon! Served warm it's lovely with tea.

    I made mini-loaves, some with the glaze, some without, a very tasty touch.

  • Marthaisgenius 20 Oct, 2012

    I halved the recipe as I didn't need two loaves and am loving the results. This loaf comes together in minutes and it is refreshing to know you don't always need the usual pumpkin pie spice combination for a truly winning Autumnal treat. I skipped the glaze and served it warm with homemade ice cream.

  • IgnusClarum 7 Jul, 2012

    This recipe makes you feel like a true homemaker and is perfect in the fall. You can even omit the icing and have it with butter for breakfast. Delicious!

  • Gayla 8 Dec, 2011

    Turned out great, divided into 4 small loaf pans for Holiday gifts

  • NellyP 23 Nov, 2011

    Love this recipe!!! Made it last year and made it again this year. Had to hide the second loaf from my husband so we would have some for Thanksgiving day!!

  • Lounerd 5 Nov, 2011

    This recipe was not the best. I think if you added less ginger it would have been better. Will try that next time!

  • jeepgirl2378 7 Oct, 2011

    BEST pumpkin loaf EVER!

  • lilyellis 3 Oct, 2011

    This is my favourite fall recipe! I love that it makes two to give and one to keep!

  • psofey 12 Sep, 2011

    I've been making this every autumn since the recipe appeared in Everyday Food. I love it! I'm looking forward to it this year -- soon I hope (summer is lingering). The best was when I had some leftover mascarpone cheese that had been mixed with a little cream, honey and orange zest for another recipe... it is delicious spread on top!

  • AmiK 30 Dec, 2010

    Love this recipe! As a nice addition I grated in a bit of fresh ginger then folded in rum-soaked raisins at the end. For the raisins, I soaked golden raisins in spiced rum in a mason jar for a couple of days in advance then strained them very well the day used them in the recipe. I reserved the "raisin rum" for the glaze. Heavenly!

  • Gollywog66 19 Dec, 2010

    I loved this recipe! Made it twice this weekend and the first time followed it to the letter (except I used smaller mini loaf pans)
    The second time I made it I only used one stick of butter and a larger can of pumpkin puree

  • constancegabrielli 23 Nov, 2010

    Loved this easy recipe. I added chopped dates, walnuts and dried cranberries. Wonderful toasted for breakfast!

  • sistrsprkl 11 Oct, 2010

    Great recipe. I omit 1t of ginger and add a heaping tablespoon of pumkin pie spice and it turns out great!

  • BreeLeeD 17 Dec, 2009

    Delicious and so easy to make! It was even yummy without the glaze. This recipe is definitely a keeper!

  • jmberk 17 Nov, 2009

    This was a hit and super easy to make, too. I used one loaf pan and added a little cinnamon, and let it bake a little longer until toothpicks came out clean. I'll definitely be making this again.

  • ccook514 9 Nov, 2008

    I used homemade pumpkin puree for this bread. I also used just one loaf pan as opposed to two. Two is just too much for the batter. I baked it for about an hour to get the middle baked. I added a tsp of cinnamon, as well and Overall, the bread was amazing! Everyone should use this recipe!

  • yellowochre 8 Nov, 2008

    I substituted 10 Tbsp. of olive oil for the butter. I tried this because a similar recipe that my mom gave me used oil and it was delicious. I also added a little cinnamon. It worked-the recipe was moist and flavorful without the glaze.

  • alishasays 27 Oct, 2008

    is there a way to find the nutritional value on this? Am I just over looking it somewhere?

  • LauraWaugh 23 Oct, 2008

    great recipe. mild flavor. good with or without icing!

  • jkath 14 Oct, 2008

    What a wonderful recipe! I didn't have two 8n n x 4n n pans, so instead, I used a standard bundt pan. I baked it at 350, and checked after 45 minutes. I believe it was closer to 55 minutes, but I may be wrong (just keep checking) Anyhow, it was a beautiful cake, perfectly risen, moist, and such a gorgeous color.

  • lisamaria 12 Oct, 2008

    This bread has a wonderful flavor. I, also added about a half tsp of pumpkin pie spice in addition to the ginger. Ok, to the person who commented about their bread not rising like the picture--mine didn't either! I have come to the conclusion that this should have been baked in one pan and not two. I don't think the batter is enough for two loaf pans, and that is why we had those results. I would definitely make this again, but next time I will only use one pan. I'm sure it will be ok then.

  • Tracey_08 9 Oct, 2008

    Short storage, wrap it in plastic wrap and refrigerate it.
    Longer storage, I'd wrap well in plastic wrap and freeze. Many breads of this sort freeze very well. Hope this helps!

  • Tracey_08 9 Oct, 2008

    Short storage, wrap it in plastic wrap and refrigerate it.
    Longer storage, I'd wrap well in plastic wrap and freeze. Many breads of this sort freeze very well. Hope this helps!

  • Tracey_08 9 Oct, 2008

    Short storage, wrap it in plastic wrap and refrigerate it.
    Longer storage, I'd wrap well in plastic wrap and freeze. Many breads of this sort freeze very well. Hope this helps!

  • Tracey_08 9 Oct, 2008

    Short storage, wrap it in plastic wrap and refrigerate it.
    Longer storage, I'd wrap well in plastic wrap and freeze. Many breads of this sort freeze very well. Hope this helps!

  • Tracey_08 9 Oct, 2008

    Short storage, wrap it in plastic wrap and refrigerate it.
    Longer storage, I'd wrap well in plastic wrap and freeze. Many breads of this sort freeze very well. Hope this helps!

  • annarlee 21 Sep, 2008

    Can anyone recommend how to store the finished bread?

  • flyandeat 20 Sep, 2008

    I tried this recipe today exactly as the instructions say, but didn't have great results. The bread didn't rise at all leaving me with bread only about 1 inch tall. Mine also seemed more cooked on the outside than the inside and I even left it in the oven 53 minutes. The flavor is ok, but not great. I did use silicone loaf pans. Could this keep my bread from rising? I probably won't try this recipe again.

  • TonyGarcia 18 Sep, 2008

    I've made several pumpkin bread recipes in the past and I have to say this one is the best one so far. I did 'cheat' a bit. I added 2 tbsp of pumpkin spice and some walnuts to the mixture. It was just wonderful. I'm going to try using cupcake tins and spread cream cheese frosting with walnuts on top :-) Thanks Martha!

  • olivemeyer 9 Sep, 2008

    I have made this recipe many times now and each time it is just wonderful. I love the bright orange color and the ginger flavor is just right. I also added pecans to mine and sprinkled the top with Demerara sugar (found in baking aisle). They are golden brown sugar crystals that when sprinkled on top of baked goods produces a delightful crunchy texture with a rich aroma. You will not be disappointed by this recipe. It also doubles and triples well for gift giving.

  • sofiapinelli 18 Feb, 2008

    Wonderful. Like Ernae I wanted to use up some canned pumpkin. I was hesitant that I would like it because there was not traditional cinnamon and nutmeg and allspice in it. But it is a wonderful combination of flavor! A great twist on an old fav. Also I was out of ground ginger and subsituted 1T fresh pureed ginger - awesome! Doesn't need glaze

  • Ernae 24 Jan, 2008

    I was desperate to use some of the cans of canned pumpkin puree in my cabinet, so I made this even though I didn't have ANY ginger in the house. I substitued alspice, cinammon, and nutmeg. It still tasted great. I skipped the glaze all together.

  • JennyBop 23 Jan, 2008

    I made this bread today

  • seattlejulie 23 Jan, 2008

    I love this bread! I made it at least 10 times when it was originally published. It's wonderful with crystallized ginger in batter or as a topping. Also, make glaze with fresh oj - nicely compliments the pumpkin and ginger.

    Coming back to this recipe today, I found that I don't have ground ginger. I subbed 1 TSB of fresh grated ginger with fantastic results.

    Thanks Everyday Food folks for a wonderful, flexible recipe!

  • seattlejulie 23 Jan, 2008

    I made this about ten times when the recipe was originally published and it was always a big hit. Some variations I have tried are adding crystallized ginger to batter or to glaze, glaze made with fresh oj, no glaze - nuts and crystallized ginger sprinkled on before baking.

    Today I have come back to this recipe and have found I have no ground ginger. As I had fresh I used 1 TBSP. fresh grated ginger (added to wet ingredients) with fantastic results! What a great, flexible recipe!! Thanks Everyday Food folks!

  • princessofpies 18 Jan, 2008

    Molto delicioso! Great for desert or breakfast especially if you don't use the glaze.

  • Cschroy1 7 Jan, 2008

    Excellent dessert. One of the moistest breads I've ever tasted. I didn't have any ginger so I used a dash of allspice- and it was great. I also used a bundt pan instead of loaf pans and cooked it for the same amount of time and it turned out wonderful. Didn't really like the sugar glaze- it was okay, but a dab of butter would do just fine! :-)

  • kimwylie0523 18 Dec, 2007

    Alright, it's out, cooled, and glazed....and it's delicious! Very moist and with only a hint of ginger and lightly sweet. Very good!<p>I had to bake them longer than instructed. I made a 6-cup loaf pan and a smaller 3-cup loaf pan (told you that batter was good!!). The 6-cup needed another 15 minutes. The 3-cup was fine at 45 minutes.

  • kimwylie0523 18 Dec, 2007

    Oh my...I might have to make a second first one only JUST went in the oven and I can't stop snacking on the batter for the second. It's so-o-o-o good even before it's baked!! (Is this pathetic or what?) I'll let y'all know how it turns out when it's finally out of the oven.

  • GMORandFriends 26 Nov, 2007

    If you use frozen pumkin besure to drain it. Pumkin contains a good deal of water

  • crafty_boy 22 Nov, 2007

    i subsitute 2 tsp of pumpkin pie spice for the 2 tsp of ginger, add semi-sweet chocholate chips [or crushed walnuts] and make it into one bread and one tray of muffins.

  • QuikQuilt 20 Nov, 2007

    To change this to a pumpkin pie flavored bread, change spices to
    2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/2 tsp ginger, 1/8 tsp clove. Excellent flavor.

  • kgeorge552 18 Nov, 2007

    I tried this recipe and, although the flavor was great, It did not cook well--overdone on the outside, underdone on the inside. The temperature on my oven is accurate. I think the temp should be at 350, not 375.

  • bedelia 6 Nov, 2007

    add nuts

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