Pumpkin and Ginger Bread with Pumpkin Spice Glaze


It’s the season for pumpkin bread! Even when it’s still warm out – there’s just something about September that signals the start of a the new season of flavors and experiences.

If you are a ginger lover, this recipe is a must try. If you are not – then omit the ginger and you have a delicious, moist, tender pumpkin loaf. The secret ingredient for this recipe is the instant pudding. It creates the most flavorful and moist loaf cake.

Here’s what you need:

  • Pumpkin puree
  • Pumpkin spice
  • Flour
  • Baking soda
  • Baking powder
  • Brown sugar
  • White sugar
  • Dried ginger (crystallized is fine)
  • Salt
  • Butterscotch instant pudding packet
  • Butter
  • Eggs
  • Powdered sugar (for icing)
  • Water (for icing)

Add the wet ingredients to the bowl: eggs, both white and brown sugar, butter, vanilla, pumpkin puree – mix until sugar is mixed well with the other ingredients – about 1-2 minutes. Add the dry ingredients: flour, baking soda, baking powder, salt, spice. Mix until just incorporated.

Add in the finely diced dried ginger and mix until incorporated.

Pour into a greased and floured loaf pan. I used a 9″x5″ pan.

Place into a 350 degree F preheated oven and cook for 35-55 minutes (depending on your oven).

Remove from the oven after a toothpick inserted into the center is clean.

While that is cooling – make the simple glaze.

Take 1 cup powdered sugar and gradually add water to the sugar and spice mixture until you get the right consistency.

Pour over your cooled pumpkin loaf – slice and serve!

Pumpkin and Ginger Bread with Pumpkin Spice Glaze

Recipe by Bookish TableCourse: BreadCuisine: AmericanDifficulty: Medium


Prep time


Cooking time






  • 2 cups all-purpose flour

  • 1 (3.4 ounce) package instant butterscotch pudding mix

  • 2 teaspoons baking soda

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 tablespoon pumpkin spice

  • 1/3 cup finely chopped crystallized ginger

  • 1 cup butter, room temperature

  • 1 cup white sugar

  • 1 cup packed brown sugar

  • 4 eggs – room temperature

  • 1 teaspoon vanilla extract

  • 1 (15 ounce) can pumpkin puree

  • 1 cup Powdered sugar (for icing)

  • Icing
  • 1 tablespoon to 1/4 cup water (for icing)

  • 1/2 teaspoon pumpkin spice seasoning


  • Preheat an oven to 350 degrees F. Grease and flour a 9″x5″ loaf pan.
  • Chop the crystallized ginger into small pieces – use a large chef’s knife.
  • In a separate bowl, whisk together the flour, pudding mix, baking soda, salt, and pumpkin spice.
  • Prepare the wet ingredients: In a mixer, beat the butter, white sugar, brown sugar, eggs, vanilla, and pumpkin until light and fluffy. Mix for about 3 minutes.
  • Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.
  • Stir in the flour mixture, mixing until just incorporated.
  • Add in the ginger and mix until incorporated.
  • Pour into your prepared loaf pan.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed and toothpick comes out clean from the center – 35-55 minutes.
  • Icing
  • Mix together the powdered sugar with pumpkin spice – slowly add in water until it get to the correct consistency.
  • Pour over your cooled ginger pumpkin loaf and slice to serve!

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