The sudden chill in the air has made me crave all things squashy and pumpkiny, so I thought it was about time I whipped up some pumpkin bread. It’s a wonderful quick bread with a subtle gingery, tangy twist that can be made by whisking alone; while I adore my KitchenAid stand mixer, sometimes it’s nice to feel empowered by mixing by hand.
I highly recommend placing a sheet of wax paper, foil or some other protective coating under the cooling rack if you decide to glaze your loaf. If you don’t, you’ll be scrubbing a dried sugary mess from your countertop. That’s not fun.
This recipe is adapted from the October 2006 issue of Everyday Food magazine.
Ginger Pumpkin Bread
2-1/2 cups all purpose flour, plus more for pan
- shortening for pan
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 1 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 can (15-oz.) pumpkin purée (1-3/4 cups)
- 12 tablespoons (1-1/2 sticks) butter, melted
- 3 large eggs
- sugar glaze (recipe below)
Preheat oven to 375°F. Grease and flour a large loaf pan; set aside. In a large bowl, whisk together flour, baking powder, ginger and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter and eggs. Add flour mixture to pumpkin mixture and stir just until combined.
Pour batter into prepared loaf pan. Bake until a toothpick inserted in the center of the loaf comes out clean, about 60-70 minutes. Let cool 10 minutes, then invert pan and transfer loaf to a wire rack to cool completely. Glaze.
Sugar Glaze
- 1-1/2 cups confectioner’s sugar
- 2 to 3 tablespoons water
In a small bowl (or spouted measuring cup) gradually add water to confectioner’s sugar, one teaspoon at a time, until mixture is smooth but thick. Drizzle over loaf.
Oct 07, 2009 @ 10:53:32
It looks lovely. Thank you so much!
Oct 07, 2009 @ 22:53:44
This looks great! I love the combination of ginger and pumpkin:)
Oct 08, 2009 @ 09:45:56
This looks wonderful. My oldest son will love it. Thanks. I even have everything on hand right now to try this.