Pumpkin Gingerbread

A pan of fresh homemade gingerbread: pure comfort food. This one is based on an old favorite recipe, with pumpkin purée added and the oil slightly reduced. The result is a rich-tasting cake that stays moist for days. It’s a homey treat by itself, and a fancy dessert when served with vanilla ice cream.
By | February 07, 2017


Oil a 9- by 12-inch baking pan, line the bottom with parchment paper and oil the parchment. Preheat the oven to 350°.

Combine the sugar, oil, and molasses in a large mixing bowl. Dissolve the baking soda in a cup of boiling water and stir it into the sugar mixture, then stir in the puréed pumpkin and minced ginger.

In another bowl, sift together the flour, salt, baking powder and all the spices. Stir the dry mixture into the wet. Use a whisk or the low setting of an electric mixer to beat the batter just until everything is combined and there are no lumps.

Pour the batter into the prepared baking pan. Bake for about 45 minutes, or until a toothpick inserted near the center comes out clean. Allow the gingerbread to cool slightly before cutting.

Related Stories & Recipes

Parsley and Radish Salad

Invigorating and refreshing, this is an ideal vegetarian winter salad: great handfuls of dark green flat-leaf parsley, sliced radishes and celery for crunch, radicchio for color, salty capers, and a f...

Old-Fashioned Winter Minestrone

This comforting vegan winter soup is the quintessential meal in a bowl. Root vegetables, winter squash and kale are cooked quickly, to remain distinct, then added to slowly simmered white beans, garli...


  • 1 cup (7 ½ ounces) sugar
  • ½ cup canola oil
  • 1 cup dark molasses
  • 2 teaspoons baking soda
  • 1 cup (8 ounces) puréed pumpkin
  • 1½ tablespoons minced fresh ginger
  • 2 ¾ cups unbleached all-purpose flour
  • ½ teaspoon sea salt
  • ½ teaspoon baking powder
  • 1 teaspoon ground ginger
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
Build your own subscription bundle.
Pick 3 regions for $60