Cozy Triple Ginger Pumpkin Loaf Recipe Easy Homemade with Candied Ginger Glaze
A warmly spiced pumpkin loaf featuring three forms of ginger and a sweet candied ginger glaze, perfect for cozy fall gatherings and comforting snacks.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 10-20 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 ¾ cups (220g) all-purpose flour (plain flour works too)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon ground ginger (freshly ground if possible for best flavor)
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg (optional but recommended)
- ½ cup (100g) granulated sugar
- ½ cup (110g) brown sugar, packed
- ⅓ cup (80ml) vegetable oil or melted unsalted butter
- 2 large eggs, room temperature
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 tablespoon freshly grated ginger
- For the Candied Ginger Glaze:
- ½ cup (60g) powdered sugar (icing sugar)
- 1 to 2 tablespoons milk (adjust for desired glaze thickness)
- 2 tablespoons finely chopped candied ginger
Instructions
- Preheat your oven to 350°F (175°C) and grease your 9×5 inch loaf pan well or line it with parchment paper. Set aside.
- In a large mixing bowl, whisk together the dry ingredients: 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 tablespoon ground ginger, 1 teaspoon cinnamon, and ½ teaspoon nutmeg.
- In a separate bowl, combine the wet ingredients: whisk ½ cup vegetable oil (or melted butter), ½ cup granulated sugar, ½ cup packed brown sugar, 2 large eggs, 1 cup pumpkin puree, 1 teaspoon vanilla extract, and 1 tablespoon freshly grated ginger.
- Pour the wet ingredients into the dry mixture. Using a spatula, gently fold until just combined, avoiding overmixing.
- Transfer the batter into your prepared loaf pan, smoothing the top. Fill the pan about 3/4 full.
- Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
- Remove the loaf from the oven and let it cool in the pan for 10-15 minutes. Then transfer to a wire rack to cool completely before glazing.
- Prepare the candied ginger glaze: In a small bowl, mix ½ cup powdered sugar with 1 tablespoon milk. Add more milk as needed until pourable. Stir in 2 tablespoons finely chopped candied ginger.
- Drizzle the glaze over the cooled loaf and spread evenly if needed.
- Let the glaze set for about 10 minutes before slicing and serving.
Notes
Use room temperature eggs and pumpkin for smoother batter. Avoid overmixing to keep loaf tender. Start checking doneness at 50 minutes to prevent overbaking. Let loaf cool completely before glazing to prevent glaze from melting off. For gluten-free, substitute flour with almond and oat flour blend and add an extra egg. Vegan adaptations include flax eggs, coconut oil, and plant-based milk. Optional additions: chopped walnuts or pecans, dried cranberries or dates.
Nutrition
- Serving Size: 1 slice (1/10th of l
- Calories: 220
- Fat: 8
- Carbohydrates: 32
- Fiber: 3
- Protein: 2
Keywords: pumpkin loaf, ginger pumpkin bread, candied ginger glaze, fall baking, cozy pumpkin recipe, easy pumpkin bread, triple ginger loaf