Pin this A warmly spiced, moist quick bread combining pumpkin, ginger, and cinnamon for a cozy, aromatic treat perfect for breakfast or an afternoon snack.
I first baked this pumpkin biscuit loaf for my family one chilly Saturday morning and its aroma made everyone gather in the kitchen before it was even done. The combination of cinnamon and ginger filled the whole house with a festive scent.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tablespoon
- Ground cinnamon: 1 teaspoon (plus 1/2 teaspoon for topping)
- Ground ginger: 1 teaspoon (plus 1/2 teaspoon for topping)
- Ground nutmeg: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Canned pumpkin puree: 1 cup (240 g)
- Whole milk: 1/2 cup (120 ml)
- Granulated sugar: 1/2 cup (100 g) (plus 2 tablespoons for topping)
- Unsalted butter, melted: 1/4 cup (55 g)
- Large egg: 1
- Vanilla extract: 1 teaspoon
Instructions
- Prepare pan and oven:
- Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Mix dry ingredients:
- In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
- Mix wet ingredients:
- In a separate bowl, whisk the pumpkin puree, milk, sugar, melted butter, egg, and vanilla extract until smooth and well combined.
- Combine wet and dry:
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
- Transfer batter:
- Spoon the batter into the prepared loaf pan and smooth the top.
- Prepare topping:
- In a small bowl, combine the sugar, cinnamon, and ginger for the topping. Sprinkle evenly over the loaf.
- Bake:
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve:
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Pin this Sharing slices with hot tea around the family table turned into a little ritual, especially during cooler months. This loaf is loved for both its flavor and how easy it is to bake together.
Required Tools
You'll need a 9x5-inch loaf pan, mixing bowls, whisk, spatula, measuring cups and spoons, parchment paper, and a wire rack for cooling.
Allergen Information
Contains milk, egg, and wheat (gluten). May contain traces of nuts if added. Always check labels for allergens.
Nutritional Information
Each slice (based on 10 servings) has about 185 calories, 5 g fat, 33 g carbohydrates, and 3 g protein.
Pin this This pumpkin biscuit loaf is best enjoyed fresh but also tastes wonderful toasted with butter. Make it ahead to brighten up breakfast all week!
Frequently Asked Recipe Questions
- → Can I substitute plant-based milk for whole milk?
Yes, any unsweetened non-dairy milk works as a delicious alternative to whole milk in this loaf.
- → How do I prevent overmixing the batter?
Gently fold wet and dry ingredients together only until just combined. This keeps the loaf soft and tender.
- → Can nuts be added for texture?
Absolutely! Fold in chopped pecans or walnuts for extra crunch and flavor before baking.
- → What is the best way to serve this loaf?
Enjoy slices warm with butter or cream cheese. It is also tasty alongside tea or coffee.
- → How do I check if the loaf is fully baked?
Insert a toothpick into the center—if it comes out clean, the loaf is ready to be cooled and sliced.
- → Is this loaf suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly. Swap milk for plant-based options if desired.