5 Ways to Use Freeze Dried Ginger in Your Cooking

Raise your hand if you love the smell (and taste) of ginger! Whether I’m sipping a lemon-ginger tea, eating a slice of pumpkin ginger bread or enjoying a bowl of vegetable tofu stir-fry, ginger is one of my go-to ingredients for cooking and baking.

Preparing Pumpkin Ginger Bread

Ginger works in a variety of sweet, savory and spicy dishes making it one of the most versatile ingredients in your pantry.

Litehouse Freeze Dried Ginger for Pumpkin Ginger Bread

Litehouse’s Freeze Dried Ginger does the prep work for you. With 4 ginger pieces inside each bottle, simply open and add to your favorite recipes. Here are 5 ways to enjoy freeze dried ginger.

  1. Ginger Tea: Steep freeze dried ginger with hot water to make a simple ginger tea, adding fresh lemon juice and/or liquid sweetener as desired.
  2. Sesame Ginger Lettuce Wraps: Freeze dried ginger is a delicious ingredient in your favorite Asian-Inspired recipes. In these sesame ginger lettuce wraps, ginger is tossed with chicken, water chestnuts, carrots, cashews and mushrooms, then tucked into crisp lettuce cups. A tasty and low-carb dinner!
  3. Ginger Simple Syrup: Whether you are making a mocktail or a martini, making your own ginger simple syrup is so simple and easy. Head here for the recipe.
  4. Overnight Ginger Oats: We eat a lot of overnight oats in my house, and I’m always dreaming up new flavor combinations to keep my family interested. Crushed freeze dried ginger in your overnight oats instantly adds depth and warmth. We love it combined with turmeric and coconut for a superfood oatmeal or with pumpkin puree and cinnamon for a pie-inspired breakfast.

Pumpkin Ginger Bread: We love adding freeze dried ginger to our favorite baking recipes. This delicious pumpkin bread is naturally sweetened with maple syrup and made with whole wheat flour. No taste sacrifices here- it’s perfectly moist and tender. Studded with Litehouse Freeze Dried Ginger, it’s a must-make recipe for fall. Full recipe below!

Ginger Pumpkin Bread Recipe

Serves 1 loaf; 8-10 slices | Finish in 1 hour 5 minutes

Pumpkin Ginger Bread! This pumpkin bread is naturally sweetened with maple syrup and made with whole wheat flour. No taste sacrifices here --- it’s perfectly moist and tender, no one will ever guess that it’s better for you. Studded with Litehouse Freeze Dried Ginger, it’s a must-make recipe for fall.


  • 1/3 cup + 1 tablespoon melted coconut oil, divided
  • 1/2 cup 100% maple syrup
  • 1 1/4 teaspoon Litehouse Freeze Dried Ginger
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1/4 cup + 2 teaspoons milk, divided
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 3/4 cups whole wheat pastry flour (or regular whole wheat flour or all-purpose flour)
  • 2/3 cups powdered sugar


  1. Preheat the oven to 325 degrees F. Grease a 9 inch loaf pan or line a loaf pan with parchment paper. Set aside.
  2. In a large bowl, whisk together 1/3 cup coconut oil, maple syrup and ginger. Add in the pumpkin puree, eggs and 1/4 cup milk and whisk until well blended.
  3. Add in the nutmeg, cloves, baking soda, vanilla and salt and whisk into well blended, then gradually stir in the flour, stirring until just combined.
  4. Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let sit for 10 minutes, then transfer to a cooling rack while you prepare the glaze.
  5. In a clean bowl, whisk together the powdered sugar, remaining tablespoon of coconut oil and remaining 2 teaspoons milk. The glaze should be a thick, pourable consistency. If it’s too thick, add a splash of milk. Too thin, add more powdered sugar. Pour on the cake, let harden, then slice and serve!

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