Pumpkin-Ginger Bread

Tis the season for all things pumpkin! If you are looking for a quick Thanksgiving breakfast, snack, or dessert, this pumpkin quick bread is perfect. After making pumpkin granola I had exactly the right amount of pumpkin puree leftover for this recipe, which is Fall in a loaf pan. I adapted the recipe from an awesome blog that I’ve only recently discovered called Skinny Taste, and she asserts that this is low fat – I’ll take her word for it! The recipe calls for just egg whites, which gives the already moist bread a light and airy quality that is just lovely. The main change I made was adding my own spices rather than pumpkin pie spice, and it resulted in a lovely, super gingery flavor. The pepitas on top lightly toast when baked and add a nice textural element. Chocolate chips would also be killer in this.

 

5.0 from 2 reviews
Pumpkin-Ginger Bread
 
Prep Time
Cook Time
Total Time
 
This gingery pumpkin quick bread comes together quickly and is perfect for Fall. It makes a great breakfast, tea time snack, or dessert.
Author:
Recipe Type: Breakfast, Dessert, Bread
Yield: Makes 1 loaf
Ingredients
  • 1½ cups pumpkin puree
  • 1¼ cups unbleached all purpose flour
  • ¾ cup sugar
  • 1 tsp baking soda
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ½ tsp nutmeg
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 2 tbsp vegetable oil
  • 2 large egg whites
  • 1½ tsp vanilla extract
  • 2 tbsp pepitas
Directions
  1. Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan with baking spray or butter.
  2. In a medium bowl, combine the flour, sugar, baking soda, cloves, ginger, nutmeg, cinnamon, and salt. Set aside.
  3. In a large bowl mix oil, egg whites, pumpkin puree, and vanilla and beat until thick.
  4. Add flour mixture, then blend until combined. Do not over mix.
  5. Pour batter into the prepared loaf pan, top with pepitas and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow to cool at least 20 minutes before slicing.
Notes
Parve, Vegetarian

 

37 thoughts on “Pumpkin-Ginger Bread

    • Katherine

      Hey! We’re going to be there tonight but I think we’re going to head back on the last bus back. But I’m thinking I’ll come in next week or the week after for another play date 🙂 Happy Thanksgiving!

  1. Anna

    I adore the pumpkin seeds on top too. They give a more exotic-organic feel to the bread. Afternoon tea time will be made extra special by this pumpkin treat. Thanks for sharing!

    • Katherine

      Thanks for hosting Amy! I absolutely think it would still be good without the pepitas on top. They just add a little crunch and look nice, but the bread is great on it’s own.

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