Did you know traditional gingerbread typically contains black pepper? We swapped in Piment d’Ville in this seasonal pumpkin bread-gingerbread mashup. The gentle heat is the ideal complement to the warm spices, rich molasses and hearty pumpkin. If you only have a 9”x5” loaf pan, go for it. Your bread won’t be quite as lofty, but still just as tasty! The 9x5 loaf pan will cut cooking time down to 60 minutes.
Spiced Pumpkin Gingerbread Loaf
1 ½ cups all-purpose flour
1 ½ tsp ground ginger
1 tsp cinnamon
1 tsp baking powder
½ tsp baking soda
½ tsp Piment d’Ville, plus more for topping
¼ tsp ground cardamom (optional)
¼ tsp freshly grated nutmeg
Heaping ¼ tsp fine sea salt
⅛ tsp ground cloves
1 cup canned pure pumpkin puree
3 eggs, room temperature
¾ cup extra-virgin olive oil (sub vegetable oil)
⅔ cup packed dark brown sugar
2 Tbsp molasses
1 tsp vanilla extract
1 cup confectioners’ sugar
1-2 Tbsp milk
2 Tbsp toasted pumpkin seeds
For the Bread
For the Glaze
Heat oven to 350°F. Line an 8”x4” loaf pan with parchment paper and coat with nonstick spray.
In a medium bowl, whisk flour, spices, baking powder, baking soda, Piment d’Ville and salt. In another medium bowl, whisk pumpkin, eggs, oil, brown sugar, molasses and vanilla.
Stir the wet ingredients into the dry ingredients until no streaks of flour remain (be careful not to overmix). Pour into the loaf pan and smooth the top.
Bake for 60-75 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before removing onto a rack to cool completely.
For the glaze, whisk the confectioners’ sugar, cinnamon and enough milk for a smooth, pourable consistency. Drizzle over cooled bread. Sprinkle with Piment d’Ville (as much as you like) and pumpkin seeds. Store tightly wrapped or covered for up to 5 days on the counter. Freeze, tightly wrapped, for up to 3 months.