Pumpkin Gingerbread Loaf Cake (The Best Cozy Fall Dessert!)

This Pumpkin Gingerbread Loaf Cake tastes like cozy autumn in every single bite — rich, spiced, and melt-in-your-mouth soft. Topped with a silky brown butter glaze, it’s the kind of treat that makes your kitchen smell like a bakery straight out of a storybook.

Thank you for being here, my friend! I can’t wait to share this one with you. If you love comforting bakes like this, make sure to subscribe to my email list — I send out new seasonal recipes every week!

Overview of Recipe Content

If you’re looking for the perfect fall bake, this Pumpkin Gingerbread Loaf Cake is it. It’s like pumpkin bread met classic gingerbread — warm spices, deep molasses flavor, and that moist, tender crumb that keeps you slicing “just one more piece.”

Why You’ll Love It

• Soft, spiced, and perfectly moist.
• Uses simple pantry ingredients.
• Keeps fresh for days (actually tastes better the next day!).
• Pairs beautifully with coffee or hot apple cider.
• That brown butter glaze? Dreamy doesn’t even begin to cover it.

What It Tastes Like

Imagine cozy pumpkin pie mingling with old-fashioned gingerbread — earthy, caramel-like sweetness from molasses, balanced by warm cinnamon, nutmeg, and ginger. Then, that nutty glaze wraps everything in buttery bliss.

Ingredients You’ll Need

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For the loaf:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ cup (1 stick) unsalted butter, melted
• ¾ cup dark brown sugar
• ¼ cup molasses
• 2 large eggs
• 1 cup pumpkin purée (not pumpkin pie filling)
• ½ cup milk or buttermilk
• 1 teaspoon vanilla extract

For the brown butter glaze:

• ¼ cup unsalted butter
• 1 cup powdered sugar
• 1–2 tablespoons milk
• ½ teaspoon vanilla extract
• Pinch of salt

Tools You’ll Need

• 9×5-inch loaf pan
• Mixing bowls
• Whisk
• Spatula
• Saucepan (for browning butter)
• Wire rack

Substitutions & Additions

• Swap butter with coconut oil for a dairy-free version.
• Add chopped pecans or walnuts to the batter.
• Stir in chocolate chips for a dessert twist.
• Make it gluten-free with a 1:1 all-purpose GF flour blend.

How to Make Pumpkin Gingerbread Loaf Cake

Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper. I like leaving a little overhang on the sides — it makes lifting the loaf so much easier later.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Your kitchen should already start smelling amazing!

Step 3: Combine Wet Ingredients

In another bowl, whisk melted butter, brown sugar, molasses, and eggs until smooth. Add pumpkin purée, milk, and vanilla extract — whisk until beautifully combined and creamy.

Step 4: Bring It Together

Pour the wet ingredients into the dry and gently fold until just combined. Don’t overmix — we’re going for tender, not tough.

Step 5: Bake

Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 50–60 minutes, or until a toothpick comes out clean. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack.

Step 6: Make the Brown Butter Glaze

In a small saucepan, melt the butter over medium heat. Keep swirling the pan until you see brown specks forming at the bottom — that’s the toasty, nutty magic!
Remove from heat and whisk in powdered sugar, milk, vanilla, and salt until smooth. Drizzle over the cooled loaf and let it set slightly before slicing.

What to Serve with Pumpkin Gingerbread Loaf Cake

This loaf pairs perfectly with:

• Hot coffee or a pumpkin spice latte
• Warm apple cider
• Vanilla ice cream (trust me on this one!)
• A sprinkle of chopped pecans on top for extra crunch

You might also love my cozy fall favorites like Apple Cinnamon Rolls or Maple Pecan Cookies.

Tips for Making It Perfect

• Don’t skip the molasses. It’s what gives the loaf that deep, classic gingerbread flavor.
• Brown your butter carefully. Watch for golden color and nutty aroma — pull it off before it burns.
• Let it rest overnight. The flavors intensify after a day, making it even better!
• Double the glaze. Because who ever complained about extra brown butter?

Storage Instructions

Wrap the loaf tightly in plastic wrap and store at room temperature for up to 4 days.
Refrigerate for up to a week, or freeze slices for up to 3 months. To serve, thaw at room temperature and warm briefly in the microwave.

General Information

This recipe combines the rich traditions of American holiday baking — pumpkin pie meets gingerbread. It’s the kind of bake my Nonna would make when the first chill hit the air, her kitchen filled with the scent of spice and caramel.

If you enjoy nostalgic, cozy bakes, try Pumpkin Cream Cheese Muffins, Ginger Molasses Cookies, or Brown Butter Banana Bread.

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Frequently Asked Questions

Serving	Calories	Fat	Carbs	Sugar	Protein
1 slice	290	12g	42g	24g	4g

Can I make this ahead?
Yes! Bake it a day early and glaze it the next morning. The flavors deepen overnight.

Can I use fresh pumpkin purée?
Absolutely — just make sure it’s thick and well-drained to avoid excess moisture.

Can I make cupcakes with this batter?
Yes! Fill liners ⅔ full and bake for 18–20 minutes.

How do I keep the glaze silky?
Add a tablespoon of milk at a time until smooth — that’s the “one easy trick” that makes it perfect!

Is it freezer-friendly?
Very! Wrap slices individually and freeze for quick treats anytime.

Conclusion

And there you have it — the coziest Pumpkin Gingerbread Loaf Cake ever. Every bite brings that warm holiday joy we crave all season long.

If you loved this, try Pumpkin Cream Cheese Muffins or Apple Cinnamon Rolls.

Bake it, slice it, and share it with someone you love.

Interactive Elements

If you make this recipe, I’d love to see it!
Share a photo on Pinterest or tag me on Instagram @PoulefRecipe — I can’t wait to feature your beautiful bakes!
And don’t forget to leave a review in the comments below!

Nutritional Information

Step 1: Preheat and Prep

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