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Super moist and delicious pumpkin ginger bread. Made with healthy additions like applesauce, maple syrup, whole wheat flour, and pomegranate seeds. Every bite of this bread is filled with sweet pumpkin, and infused with hints of ginger and cinnamon…beyond good. This recipe comes by way of Joy Bauer and her latest book, Joy’s Simple Food Remedies, where every recipe is nothing short of delicious.
It’s hard to believe, but this is my first ever pumpkin bread recipe. In my six years of creating recipes I’ve yet to share a pumpkin bread recipe. I know, it’s shocking, but it’s true.
That all changes today, and it’s all thanks to Joy Bauer and her delicious (healthy) pumpkin ginger bread. If you read my last nine favorite things post, then you know that a couple of weeks ago I headed to New York to film something extra special with Joy. It was such a fun trip and we had a blast cooking a holiday meal for you all…coming this December to her series Joyful Eats. Joy has been a friend for a while now, so it was great to finally do something together on camera!
What’s even more exciting? Joy’s latest cookbook (she has quite a few), Joy’s Simple Food Remedies, just came out a few weeks ago. It’s full of DELICIOUS recipes that are geared towards curing whatever happens to be ailing you. Looking to boost your energy? Cure a hangover? Reduce wrinkles? Need a holiday detox? Joy has amazingly yummy and healthy recipes for all these, and so much more. It’s honestly so impressive. I couldn’t be more in love with this cookbook. It’s a health focused cookbook that actually has delicious recipes that leave you feeling satisfied.
When Joy sent me her cookbook a few weeks ago, I was swamped with projects. I only had time take a quick peek inside. But immediately, I was drawn to so many recipes. I’m talking french fries, pumpkin chili, chicken noodle soup…so many good ones to choose from.
And then I came across this pumpkin ginger bread. I knew I needed to bookmark it to make, so that I could share with you all in November. It just looked SO delicious! And Joy makes her pumpkin bread with pomegranate arils, which you all know how much I love.
I waited for a cold day to bake this up, and guys, I was not disappointed. It might be healthy, but trust me, it tastes so good. This pumpkin bread is heavy on the pumpkin flavor, perfectly sweet, and has hints of maple throughout. It’s super moist, and spiced with my favorite mix of fall spices…ginger, cinnamon and nutmeg.
To make this bread, you’ll need your basic baking ingredients, plus a can of pumpkin puree, applesauce, and pomegranate arils.
The pumpkin keeps the bread incredibly moist, while the applesauce replaces the oil and sugar. Thus keeping the bread free of any processed sugars, and low on the oil. It’s genius.
My only change was to top the bread with the pomegranate seeds, as opposed to baking them into the bread. I love fresh pomegranate so much. So I wanted to keep the seeds out of the bread itself, and only used them for serving.
OK, and I maybe added a smear of salted butter. Because warm pumpkin bread just needs a little salty butter. The bread is amazing on its own, but my mom has me trained for life to always top any warm bread with a little butter.
See, I simply couldn’t help it.
Leftovers are great toasted up for breakfast. They’re also a delicious pick-me-up midday snack. But my personal favorite? As an any time of day dessert, accompanied by a steaming mug of hot chocolate (DO THIS!). Basically, this is just the perfect bread, with major health benefits. You’re going to love it!
Oh, and I love the idea of baking up this bread as homemade hostess gifts. Or even as gifts for friends and family over the holidays.
And as if that wasn’t enough…today happens to be Joy’s birthday!! So, give her a follow on Instagram, wish her a very happy birthday, and make sure to pick up a copy of her new cookbook. It’s filled with recipes for all occasions, and it too would make a great gift for the holidays!
If you make this pumpkin ginger bread please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Pumpkin bread?! YES YES and YES. I love lathering a massive layer of peanut butter on top of any dessert bread, so I can imagine that complementing this loaf! Each slice looks so fluffy and spiced–LOVE IT!
I am so glad you’re loving this and I hope you try it! Thank you!
Yes to a healthy pumpkin bread! This looks perfect!!
Thank you!
I made this GF with 2c of gluten free flour. It did need to cook a bit longer as sometimes the gluten free flour can lack the airiness of regular. I also added a bit more ginger ( on accident) but overall delicious! I think chocolate chips would be good in it too! Thank you!
I am so glad this turned out perfectly for you, Tara! Thank you!
Any suggestions on using real ginger?
Hey Jess! I love the idea of using real ginger. I would use 1 tablespoon of fresh, grated ginger. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Needs a tad more ginger to give it a little punch. Made the recipe into cupcakes rather than a loaf, works well, made about 20, very moist.
Hi Carole! I am so glad you enjoyed these as cupcakes! Thank you so much!
Loved the recipe. 🙂
I am so happy to hear that Rhonda! Thank you!
Cookbooks with the author’s photo on the cover….not serious cooks
Don’t judge a book by its cover! ? Haha, but seriously, this is an amazing cookbook! I really think you should try this recipe and see for yourself!
Yummm I have all the ingredients and it’s snowing so I am definitely making this and enjoying with that hot cocoa…!!
So perfect!! I hope you love this bread Jasmin!
This looks yummy. Will be making it soon. I like the idea of leaving the pomegranate seeds out of the batter and letting people top the bread with it later. Also, I have family memeber who cannot have seeds in their diet. Could this recipe be done as mini loaves? Would this cut down on the bake time?
Hey Lynne! I would think this would bake up well a mini loaves, but I am unsure of the baking time as I have not tested the recipe for mini loaves. If I had to guess, I would say to bake for 20 minutes. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
This looks gorgeous!
Rebecca | http://www.peppermintdolly.com
Thank you so much Rebecca!
OMG this looks absolutely delicious! Will definitely have to give it a go. Thanks for sharing!
Thank you so much Laura! I am so glad you like this!
Any suggestions for making this recipe gluten free?
HI! I have not tested it, but I would think a GF flour blend would work well. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
SOUNDS PERFECT SAT IN FRONT OF A ROARING FIRE WITH A GLASS OF MULLED WINE, CHINA
china.alexandria@livingthedream.blog
YES I love that! I hope you try this China! Thank you!
I love bread
Me too! I hope you try this one!
oooh yum, this one does sound good!!
Thank you Ruth!