Ginger Molasses Pumpkin Bread

A classic pumpkin bread recipe, with a sweet twist.

Starting now, we’re going to show you how you can achieve great taste with a select ingredient each month. This content was created in partnership with Food52.

From September through November, you’ll be hard pressed to find a baked good (or latte) that doesn’t contain fall’s finest gourd. But classic pumpkin bread? It’s the reason we care. This quick bread is a classic — it’s sweet, spicy, and begs to be slathered with soft butter or cream cheese.

Mix the wet ingredients and the dry, then fold the first into the second. Here’s the step that will set your loaf apart: Divide the batter in two, and stir melted dark chocolate into one half. Pour the batter in layers in a loaf pan, marbling it with a knife, and bake until a toothpick comes out clean.

Once you turn the loaf out, eat a slice warm spread thick with butter or cream cheese. Or, let cool and pack for lunches, quick breakfasts, or wrap it up until the next night’s dinner party – this bread only gets better with age.

Slice yourself a thick piece — and pour yourself a glass of cider — and toast to fall.

Live.Love.Lux. Tip: When you use your Electrolux range or wall oven to bake your pumpkin bread, select convection for consistently even results across all racks.

Ginger Molasses Pumpkin Bread

Servings: 9-inch loaf



  • 2 1/2 cups white whole-wheat flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 teaspoons ground cinnamon, divided
  • 1/2 teaspoon freshly grated nutmeg
  • 1 egg
  • 1 cup pumpkin puree
  • 1/2 cup dark brown sugar
  • 1/4 cup plus two tablespoons vegetable oil
  • 1/4 cup maple syrup
  • 1/2 cup buttermilk
  • 1 tablespoon chopped candied ginger
  • 1 teaspoon vanilla extract
  • 1 tablespoon turbinado sugar
  • 2 ounce dark chocolate


Heat the oven to 350°F.

Butter and flour a 9- x 5-inch loaf pan.

In a large bowl, combine the flour, baking soda, baking powder, salt, 2 teaspoons cinnamon, and nutmeg.

In another bowl, whisk together the egg, pumpkin, brown sugar, vegetable oil, maple syrup, and buttermilk until well combined.

Add the chopped candied ginger and vanilla extract to the wet ingredients and mix well.

Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).

Melt the chopped dark chocolate in the microwave in short intervals and whisk until the mixture is smooth. Then divide the pumpkin batter in two and stir the chocolate into one half.

Pour the batters into the prepared loaf pan in five additions so that you start and end with the pumpkin batter (pumpkin, chocolate, pumpkin, chocolate, pumpkin). Gently stir using a spoon or a knife, but be careful not to overmix or the whole batter will end up chocolate.

In a small bowl, mix the turbinado sugar with the remaining teaspoon of cinnamon and sprinkle over the top of the batter.

Bake 40 minutes, or until a toothpick comes out clean.

Let the bread cool in the pan for about 10 minutes, then remove to a wire rack to cool completely.

Photo by Mark Weinberg

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