Pumpkin Gingerbread with Orange Glaze

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Pumpkin Gingerbread with Orange Glaze

star rating (21) rate this recipe »
Published prior to 2008

You can either make this gingerbread as a loaf or muffins. Either way, the orange glaze adds the perfect finishing touch!

3/4 cup (6 ounces) butter or vegetable shortening
1 1/4 cup (9 ounces) brown sugar
2 3/4 cups (12 1/4 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon allspice
1/2 teaspoon nutmeg
1/3 cup (2 ounces) crystallized ginger, minced
1/2 cup diced pecans or chocolate chips (optional)
3 large eggs
2 tablespoons (1 1/2 ounces) molasses
1 can (15 ounces) pumpkin

Prepare: Preheat your oven to 350°F. Prepare your pans -- grease two 8 1/2 x 4 1/2-inch loaf pans for loaves; if you're making muffins, grease 24 muffin cups or line them with muffin papers.

Mix: In a large bowl beat together the butter and brown sugar until well blended. Add the flour, baking powder, baking soda, salt, spices, ginger, and nuts, if you're using them, then mix well -- the batter will look crumbly. Add the eggs one at a time, scraping the bottom and sides of the bowl after each addition. Beat in both the molasses and the pumpkin until they are evenly distributed. Finally, stir in the chocolate chips, if you're using them. Scoop the batter into the greased loaf pans or the muffin cups -- filling the cups about 2/3 full.

Bake: Bake the muffins in the preheated 350°F oven for 18 to 20 minutes, or until they are lightly browned on the edges and the middle springs back when touched. Bake the loaves at the same temperature for 50 to 55 minutes, or until a cake tester inserted in the middle comes out clean.

Remove the bread from the oven and let it cool for 15 minutes before taking it out of the pan(s). Let it cool a bit then glaze, if you like (see below). Yield: 2 loaves or 24 muffins.

Orange Glaze

    1 1/4 cup (5 ounces) confectioners' sugar
    1/8 teaspoon tangerine oil or orange oil OR 1 tablespoon orange zest
    2 tablespoons (1 ounce) water or milk
In a medium-sized bowl, mix together all the glaze ingredients until smooth, adding additional liquid, a bit at a time, until the glaze has the consistency of molasses or will drizzle from a spoon in a long strand.

For a shiny finish, brush the glaze over the bread or muffins while they're still warm; for a thick white finish, cool the bread completely before glazing.


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  • star rating 11/25/2014
  • Wendy from Havana, fl
  • Great recipe! Mine was very moist!! We used dark chocolate chips and made mini muffins and loaves. (doubled the recipe) Didnt have crystallized ginger so used some homemade candied ginger instead. Also substituted the allspice for ground ginger. Will definatly make this recipe again!!
  • star rating 11/06/2014
  • Tonya B. from KAF Community
  • I made cupcakes out of this recipe. My significant other really liked the texture and the flavor. I used cinnamon chips instead of chocolate and dusted with powdered sugar instead of glazing.
  • star rating 10/23/2014
  • Leslie from Sunapee, NH
  • I made muffins and although the flavor was nice I didn't care for the consistency. They were very dense, too much so for a muffin I thought. They didn't rise as well as your typical muffin, very heavy.
  • star rating 09/10/2014
  • from Harleysville, Pa
  • My batter was a wee bit dry, could have been my flour. I eased it up with a splash of buttermilk. This bread was moist and delicious.
  • star rating 09/30/2013
  • Sarah from Peterborough, ON
  • This was an excellent recipe! Very moist, nice flavour combination. I didn't have quite enough candied ginger, so I only used 1/3 cup, but it still tasted great. Will be making this again for a ladies breakfast.
  • star rating 10/15/2012
  • jennirae from KAF Community
  • This recipe is AMAZING!! The orange glaze absolutely makes it! Definitely recommend making this. Loaves and muffins turn out great every time. (I used white chocolate chips!!)
  • star rating 09/19/2012
  • Paige from Houston, TX
  • It was fine but really no great shakes. Not a do-again. I didn't add the orange glaze and perhaps that would have improved it but I think it shouldn't NEED frosting. I made a ginger bread recipe that was very, very similar that came from this website that also called for ground ginger that was much tastier. I will make that one instead.
  • star rating 12/17/2011
  • lfleur from KAF Community
  • Made the Pumpkin Gingerbread today. What a great recipe! Very moist and just the right amount of spice. You really don't taste the pumpkin. Doubled the recipe, used butter, and substituted molasses for part 1/8 of the sugar. Was a little short on crystallized ginger so used 1 tsp ground ginger. Also used home grown fresh cooked pumpkin. And pecans too. Used mini loaf pans for Christmas gifts
  • star rating 04/15/2011
  • Jenni123 from KAF Community
  • I love this recipe. I followed the recipe exactly except that I added about 2 T. of milk. My batter seems a little too dry and this did the trick. I also added about five minutes to the cook time. The muffins didn't seem done after the first 20 min. I will certainly make these muffins again and again. They are a new family favorite. Thanks for this recipe.
  • star rating 03/06/2011
  • robertssl from KAF Community
  • Yummm! I made this with 1 3/4 AP flour and (about) 1 cup whole wheat flour. Didn't have allspice so I left it out. Used fresh nutmeg. Instead of store bought pumpkin, I used 1 quart home canned butternut squash (drained) - this is probably more than the called for 15 ounces but I think it just made the bread more moist. The squash was cubed and I didn't puree it before adding, just mixed with hand mixer. Will make again!
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