Pumpkin Ginger Bread


Yield : 1 loaf (9x5)
Oven temperature : 325℉/160℃
Bake time : 60 minutes


  • 1½ cup all purpose flour, or whole wheat flour
  • 1 tsp cinnamon powder
  • ½ tsp dry ginger powder
  • ¼ tsp ground cloves
  • ¼ tsp freshly grated nutmeg or ground nutmeg
  • ½ tsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 cup dark brown sugar
  • 1 cup pumpkin purée
  • ½ cup oil
  • 2 Tbsp ground flax seeds + ¼ cup water, or 2 eggs
  • ¼ cup milk of choice
  • 2 Tbsp chopped candied ginger, or fresh ginger

  • Preheat oven to 325℉/160℃ for 15 minutes. Line a 9x5 inch loaf pan with parchment paper and lightly spray with oil.
  • To make flax mixture : In a cup, mix ground flax seeds and water. Set this aside.
  • In a large mixing bowl, add flour, spices, salt, baking soda and baking powder. Mix them with a whisk.
  • In another bowl, mix dark brown sugar, pumpkin purée, oil, flax mixture or eggs and milk of choice.
  • Add the wet ingredients to the dry ingredients, mix everything together until well combined. 
  • Stir in chopped candied ginger or fresh ginger.
  • Do not over mix.
  • Add the batter to the prepared loaf pan and bake in preheated oven for 60 minutes.
  • Let it cool in pan for 10 minutes, remove from pan and cool it for 30 minutes, before slicing it.

  • If using whole wheat flour, then add 1 tbsp more milk.
  • If using fresh ginger, add 2 tbsp more brown sugar.
  • You can add 2 eggs instead of flax mixture. 

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