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 c. + 1 tbsp. Melted Coconut Oil, divided
  • 1/2 c. 100% Maple Syrup
  • 1 1/4 tsp. Litehouse® Freeze Dried Ginger
  • 1 c. Pumpkin Puree
  • 2 Eggs
  • 1/4 c. + 2 tsp. Milk, divided
  • 1/2 tsp. Cinnamon
  • 1/4 tsp. Ground Nutmeg
  • 1/4 tsp. Ground Cloves
  • 1 tsp. Baking Soda
  • 1 tsp. Vanilla Extract
  • 1/2 tsp. Salt
  • 1 3/4 c. Whole Wheat Pastry Flour (or regular whole wheat flour or all-purpose flour)
  • 2/3 c. Powdered Sugard


  1. Preheat the oven to 325°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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