Brown Sugar and Ginger Pumpkin Bread

The brown sugar, cinnamon, ginger, and pumpkin combine here to create a warmly spiced, incredibly moist bread. And while it does have a fair amount of sugar in it, it’s still pretty healthy thanks to the whole-wheat flour (you’ll never taste it) and pumpkin.

Recipe courtesy of "High Flavor Low Labor" by J.M. Hirsch, copyright 2010. Used by permission of Random House. All rights reserved.

Brown Sugar and Ginger Pumpkin Bread

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    2 cups white whole-wheat flour 1 1/3 cups packed dark brown sugar
    1 teaspoon baking soda 1/3 cup canola or vegetable oil
    1 teaspoon ground cinnamon 15-ounce can pumpkin puree
    1/4 teaspoon ground dry ginger 1 large egg
    1/2 teaspoon kosher salt 1 teaspoon ground fresh ginger (optional)


    Prep: 10 min Total: More than 60 min
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    • 1

      Heat the oven to 350°F. Coat a metal loaf pan with cooking spray.

    • 2

      In a medium bowl, whisk together the flour, baking soda, cinnamon, dry ginger, and salt.

    • 3

      In a large bowl, whisk together the brown sugar, oil, pumpkin, egg, and fresh ginger (if using). Whisk in the dry ingredients.

    • 4

      Transfer the batter to the prepared baking pan and bake for 1 hour 5 minutes, or until a toothpick inserted at the center comes out clean. Cool for 15 minutes, then remove from the pan and cool on a rack.

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