Malted pumpkin gingerbread

Malted pumpkin gingerbread

Top With Cinnamon
Izy Hossack

I’m going to have to use that word to describe this loaf: moist! It really is caps lock, exclamation mark, gone-in-a-day GOOD! The pumpkin purée keeps the gingerbread soft and sticky, more than any other gingerbread recipe I’ve ever used. The molasses make it dark enough to disguise the use of wholemeal flour from picky eaters. And the taste is just like winter and the definition of the word ‘cosy’ in the form of a quick bread.


Quantity Ingredient
85g unsalted butter
65g dark brown sugar
3 tablespoons unsulfured molasses
1/8 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon bicarbonate of soda
1 egg
1 1/2 tablespoons malted milk powder
130g wholemeal flour
handful candied ginger, roughly chopped
125ml pumpkin puree
or 125ml apple sauce
100ml golden syrup
or 100ml agave syrup
or 100ml maple syrup


  1. Preheat the oven to 180°C. Grease a 21 cm loaf tin with a little sunflower oil and then line it with baking parchment.
  2. In a large saucepan over a medium heat, gently stir the butter, sugar, syrup and molasses together until the butter is melted.
  3. Remove from the heat and stir in the cloves, cinnamon, ginger and bicarbonate of soda. Beat in the egg and pumpkin purée, then the malted milk powder, and finally stir in the flour. Pour the batter into the prepared tin and bake for 10 minutes. Quickly pull the tin out of the oven and sprinkle the candied ginger down the centre, then return it to the oven to continue cooking for a further 35 minutes. Let the loaf cool for 10 minutes in the tin before turning it out onto a wire rack to cool completely.


  • To make pumpkin purée, halve a small pumpkin or butternut squash and remove the seeds. Preheat the oven to 200˚C and roast the pumpkin halves on a baking tray for 45 minutes. Scoop out the soft flesh and blitz until smooth. You can freeze it for up to 3 months.
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