Ginger Snappy Pumpkin Bread

Warm, spiced, and irresistibly festive, Ginger Snappy Pumpkin Bread is the ultimate fall treat that combines the comforting flavors of pumpkin and aromatic spices with a delightful crunch from crushed gingersnap cookies. This moist and flavorful quick bread is made with pantry staples like cinnamon, ginger, and cloves, and enriched with pumpkin puree for a naturally tender crumb. The addition of optional chopped pecans or walnuts brings a nutty twist, while the gingersnaps add a pleasantly crisp texture in every bite. Perfect for breakfast, dessert, or an afternoon snack, this easy-to-make loaf is ready in just over an hour, filling your home with the cozy scent of autumn. Serve it warm with a smear of butter or cream cheese to take it to the next level! A must-try recipe for pumpkin lovers and gingersnap fans alike, it’s destined to become a seasonal favorite.

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 8

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 1.5 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 0.5 teaspoon ground nutmeg
• 0.25 teaspoon ground cloves
• 1 cup granulated sugar
• 0.5 cup brown sugar
• 1 cup pumpkin puree
• 0.5 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 0.25 cup milk
• 1 cup (crushed) gingersnap cookies
• 0.5 cup chopped pecans or walnuts (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and line it with parchment paper for easy removal.

Step 2

In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Set aside.

Step 3

In a large mixing bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, vanilla extract, and milk. Whisk until smooth and well combined.

Step 4

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.

Step 5

Gently fold in the crushed gingersnap cookies and chopped pecans or walnuts (if using).

Step 6

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Step 7

Bake the bread in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Allow the bread to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing.

Step 9

Serve the Ginger Snappy Pumpkin Bread on its own, or with a smear of butter or cream cheese. Enjoy!

Nutrition Facts

Serving size	1234.5 grams (1234.5g)

Amount per serving	% Daily Value*
Calories	4063

Total Fat 177.00g	227%
Saturated Fat 27.80g	139%
Polyunsaturated Fat 70.80g
Cholesterol 382mg	127%
Sodium 3780mg	164%
Total Carbohydrate 585.80g	213%
Dietary Fiber 24.70g	88%
Total Sugars 309.20g
Protein 55.10g	110%

Vitamin D 109IU	544%
Calcium 469mg	36%
Iron 26mg	146%
Potassium 1775mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.3%

Protein: 5.3%

Carbs: 56.4%