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The ginger and pumpkin flavors blend together nicely in this sweet dessert bread.

Source: Everyday Food, October 2006
Total Time Prep Servings



Cook's Notes

Prepare the loaf pan: 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.

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How would you rate this recipe?
  • MS11645074
    29 DEC, 2017
    I didn't have light-brown sugar so I used dark-brown. I used salted butter and omitted the salt. It turned out fabulous. Even my 97-year-old mother who doesn't eat quick breads had several slices.
  • jamesdog2
    7 OCT, 2017
    Lovely moist cake. I also added pumpkin spice too. Made a dozen little pumpkins (cupcake size) in my nordic ware pumpkin patch pan. Everyone loved it.
  • shipc1
    22 JAN, 2016
    This was an easy bread to bake and came out exactly like the picture. I added on the second pair of loaves 1 cup of semi-sweet chocolate chips at the end of mixing and I baked it if for 5 more minutes, and they tasted great. The bread was super yummy! Big hit among my small kids and my big kids and the "I DON'T EAT PUMPKIN" eaters. Yay!
  • 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.
  • sarahmroach
    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.
  • MS10988074
    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.

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