Ginger Pumpkin Bread with Maple Brown Butter Icing

In this ginger pumpkin bread, ginger is a warm welcome in this pumpkin bread and so is the maple brown butter icing. Absolutely delicious!!

Well it’s officially fall.

Not just because it’s after September 21st, or because we had our first fire in our fireplace at our new house. Not only because I’ve made two, count’em TWO recipes now with brown butter but mostly because I officially made pumpkin bread.

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Err pumpkin bread that’s like cake AND covered in a maple brown butter icing, it really doesn’t get much fall-er than that.

So yup, it’s safe to say I’m excited. I’m always get excited to see the weather change. Living in Michigan does that to a girl. Like for example; just when you get sick of wearing shorts, tank tops and sweating, it’s fall. And when you’re sick of jeans, boots and the snow, it’s finally spring and so on.

Ginger Pumpkin Bread l

Now when I found this pumpkin bread recipe via Martha Stewart, it was the color in the photo that was so out of this world that it instantly drew my attention, the perfect treat to ring in the cooler weather. But after reading the reviews on Martha’s recipe, there were some YAYS and a few nays, I wanted to decide for myself. So I adapted Martha’s recipe to fit into one loaf pan and added a fancy-schmancy icing. The brown butter maple syrup icing just sort of popped into my head after my friend Stacey {Hi Stacey!!} and I were chatting about this recipe and I just KNEW this bread was meant for an icing such as this.

Seriously Martha, how come YOU didn’t think of this?

Start by throwing the all-purpose flour, baking powder, ginger and kosher salt into a medium bowl. Stir and scooch it off to the side for a moment.

In a larger bowl combine; the pumpkin…

Three eggs… by the way the weirdest thing happened when I cracked the eggs. One of the eggs was yolk-LESS! How does that happen? And to be honest it kind of grossed me out. I’m not exactly sure why it did, but IT DID. I guess it could have been worse… it could’ve had a ch.. never mind.

Next add the *gulp* stick-AND-a-HALF of melted unsalted butter. Make sure it’s not scorching hot… or you’ll start cooking the eggs, and that wouldn’t be cool.

Add in both sugars…

And whisk until smooth and velvety.

Add in half of the flour ingredients, stir…

…add the rest of the flour mixture and stir just until combined.

I wiped the 8×5 loaf pan with a little extra light olive oil {yup you guessed it, from my Misto}, but butter would work too. Lastly I added a couple tablespoons of flour and shook it around so the pan was completely floured. FYI you might want to do this step over the sink or garbage can as it gets a leetle messy.

Pour the pumpkin bread batter into the prepared loaf pan and smooth out the top with a spatula.

Bake in a preheated 375 degree oven for 1 hour 10 minutes, OR until a cake tester comes out with just a trace of batter. Don’t worry… it will finish cooking in the pan as it cools.

After it has cooled in the pan for 10-15 minutes, carefully turn it out onto a wire rack and let it cool… completely.

The very moment the bread has cooled, get going on making the icing. It moves fast, so have all your ingredients ready, measured and on stand-by.

Add a quarter teaspoon of vanilla to the maple syrup.

Then in a small 8 inch skillet that has been heating over medium/medium-high heat… drop in the two tablespoons of unsalted butter.

The pan should be hot enough that the butter instantly starts to melt and turn golden brown.

Once the butter has melted, kill the heat and whisk in the maple syrup…

It should start bubbling like crazy…

Don’t freak out, just keep whisking until the bubbles become less, um fierce.

Add in the powdered sugar…

And keep whisking until the lumps are almost gone.

Add in a tablespoon of heavy cream…

And lastly add a pinch of kosher salt.

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While the icing is warm, drizzle it haphazardly over the bread, making sure to get the icing all over the top and into any nooks and crannies.

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Oh my gosh… raise your hand if you want a hardened icing puddle{s}??

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I slice this bread on the thin side because, in my opinion, it’s extremely rich and I personally can only handle so much rich-deliciousness… wait that’s a lie.

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Okay, so this bread is a dense pumpkin-y and I mean P-U-M-P-K-I-N-Y cake like bread. The pumpkin is definitely a prominent flavor and the ginger is a subtle background flavor. But I have to tell ya, the icing really seals the deal! And I am now thinking of putting this maple brown butter icing on anything and everything I can get my mitts on… cupcakes, pancakes… toast… SPOON.

Nothing is off limits.

So go grab a fork and…

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This Ginger Pumpkin Bread is delicious until the last bite.


Enjoy! And if you give this Ginger Pumpkin Bread recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

Ginger Pumpkin Bread l

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Yield: 8-10

Ginger Pumpkin Bread with Maple Brown Butter Icing

Ginger Pumpkin Bread with Maple Brown Butter Icing
Delicious pumpkin bread smothered in a maple brown butter icing.
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes


  • 12 tablespoons {1 1/2 sticks} unsalted butter, melted
  • 2 1/2 cups all-purpose flour, plus more 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 ounces) pumpkin puree (1 3/4 cups)
  • 3 large eggs


  • 1/4 cup real maple syrup
  • 1/4 teaspoon real vanilla extract
  • 2 tablespoons unsalted butter
  • 2/3 to 1 cup powdered sugar, more or less if needed
  • 1 tablespoon heavy cream
  • A pinch of kosher salt


  1. Preheat oven to 375°.
  2. In a 8x5 loaf pan; lightly butter or spray with baking spray and then dust wit flour (tap out any excess flour and discard), set aside.
  3. In a medium bowl, whisk together flour, baking powder, ginger, and salt.
  4. In a large bowl, whisk together sugars, pumpkin, melted butter, and eggs. Next add in the flour mixture, and stir until just combined.
  5. Pour batter into the prepared pan. Bake until a cake tester is inserted into the center and comes out with only a smidgen coating it, which is about 60 to 70 minutes.
  6. Let cool 10 minutes; invert pan and transfer the loaf to a wire rack to cool completely.

For the Glaze:

  1. Heat a small skillet over medium/medium-high heat.
  2. Once the pan is hot, add in the two tablespoons of unsalted butter. The butter should instantly start to melt and turn golden.
  3. Once melted and a deep golden, turn off the heat and add in the maple syrup and vanilla, whisking constantly {it should bubble up}.
  4. Once the bubbles have subsided a bit, gradually whisk in the powdered sugar until you reach the desired consistency.
  5. Keep whisking while adding the tablespoon of heavy creamy and a pinch of kosher salt.
  6. Drizzle warm icing over cooled cake. Slice and serve!

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37 Responses to “Ginger Pumpkin Bread with Maple Brown Butter Icing”

  1. #
    Averie @ Averie Cooks — September 28, 2012 at 7:19 am

    the icing sounds like a dream come true and I love how tall and high the cake got – what a gorgeous loaf!

  2. #
    Kathryn — September 28, 2012 at 8:24 am

    Love the flavours of this & that maple brown butter icing? Perfection!

  3. #
    Sally @ Sallys Baking Addiction — September 28, 2012 at 9:36 am

    My whole family is from Michigan Laurie! I was the only one born in PA. I love visiting. 🙂 I’m embracing the weather getting cooler too. I love having an excuse to wear my scarves again! This frosting looks DIVINE. And I love how moist it looks! I haven’t made pumpkin bread in a couple years… way too long in my book!!

  4. #
    Blog is the New BLack — September 28, 2012 at 9:38 am

    Ooooooh, that icing!

  5. #
    Katrina @ Warm Vanilla Sugar — September 28, 2012 at 11:25 am

    This sounds so tasty! Awesome idea!

  6. #
    Rachel Cooks — September 28, 2012 at 11:36 am

    This looks fabulous. And yes, I want a hardened-icing puddle. YUM!

  7. #
    Becky {Becky Bakes} — September 28, 2012 at 1:26 pm

    Gorgeous! Maple and pumpkin?! Sounds like a keeper to me!

  8. #
    Julia {The Roasted Root} — September 28, 2012 at 2:14 pm

    Weather changes are always something to look forward to and fall in particular with all the warm spicy baked goods that fill your house with amazing smells! Your gingery pumpkin bread looks awesome – LOVE all the ginger that goes in there! And all over your icing…yum! 🙂

  9. #
    Tara @ Chip Chip Hooray — September 28, 2012 at 2:26 pm

    Aaaaah this is literally my favorite fall breakfast. And I ALWAYS want icing puddles!!

  10. #
    Dana @ This Silly Girl's Life — September 28, 2012 at 3:20 pm

    Wow, love the step by step pictures, they look amazing! Do you get someone to help you take them?! That pumpkin bread doesn’t look too shabby either!

  11. #
    Julie @ Table for Two — September 28, 2012 at 3:31 pm

    wow, i’m literally drooling at the sight of this. i love that browned butter icing…pick me to lick the puddles!!

  12. #
    Rachel @ Baked by Rachel — September 28, 2012 at 5:00 pm

    It’s so funny what we all consider the change in seasons 😉 Love this!

  13. #
    Stephanie @ Eat. Drink. Love. — September 28, 2012 at 5:32 pm

    This bread certainly does scream fall!! It looks so good and I love the icing!

  14. #
    Cassie — September 28, 2012 at 6:01 pm

    Love these flavors, Laurie. And the glaze – there are no words!

  15. #
    Chung-Ah | Damn Delicious — September 28, 2012 at 7:17 pm

    This definitely screams fall! And that glaze is to die for. I seriously want to slather that icing on everything!

  16. #
    Lauren — September 28, 2012 at 11:42 pm

    I’m in love I’m in love and I don’t care who knows it!

  17. #
    Elisa {fancyfreeme} — September 29, 2012 at 11:04 am

    You got to be kidding! I’m typing as I run out the door to get ingredients to make this. If it was just pumpkin bread I’d walk, but anything maple I run for!

  18. #
    Erin @ Dinners, Dishes and Desserts — September 30, 2012 at 12:39 am

    Look at that color!! I just want to lick up that icing.

  19. #
    Anna @ Crunchy Creamy Sweet — September 30, 2012 at 4:14 pm

    I can’t believe the colors of this bread! So gorgeous! And the glaze – heaven!!

  20. #
    Jessica@AKitchenAddiction — October 1, 2012 at 12:08 am

    Love the flavor combination, especially that maple brown butter icing!

  21. #
    The Food Hound — October 1, 2012 at 3:53 pm

    Ahhh!!! Marthat’s version has NOTHING on this! Printing this right away, and I’m picking up pumpkin at the store today 🙂 I was holding out on all my fall baking, but it just needs to happen. And I NEED to make this!!

  22. #
    Tasha Z — October 1, 2012 at 6:06 pm

    So like .. I love you .. and like really .. Love you … like seriously honestly. This is the most amazing thing I ever saw … yuuummmmmness. Thanks for Sharing .. now Im going to have to start my diet over AFTER I consume half the loaf.. hee hee hee 😉

  23. #
    kale — October 1, 2012 at 9:00 pm

    that icing is seriously amaaaaaaaazing.

  24. #
    Elisa {fancyfreeme} — October 8, 2012 at 7:41 pm

    I made the bread this weekend. IT WAS AMAZING! The bread isn’t obnoxious with a bunch of fall seasonings, it is just the perfect amount of…well perfect. The icing was a bit difficult for me, but I blame my father-in-law for distracting me. I think I took too long to pour it over the bread, so it kinda clumped on the bread instead. Regardless it was still delicious. Next time I’ll get it right and there will be a next time!
    Thank you so much for such a delicious recipe, and for making me look good. (BTW I took this to my big Sunday Family Dinner and it was loved by all from the know-it-all cooks to the picky 3 year old.)

  25. #
    Joann — October 10, 2012 at 1:55 am

    Oh my goodness…..this bread looks so delicious!! The icing just puts it over the top! Can’t wait to try it!! By the way, I’m a from scratch kinda girl too.

  26. #
    The Italian Next Door — October 10, 2012 at 1:58 am

    Awesome looking cake…I mean, bread. My family’s gonna have to sample this one!

  27. #
    Becca — October 12, 2012 at 3:46 am

    Divine. Took it to my Bible study…loved by all! The only thing I might do to take it more “over the top” than it already is…adding toasted pecans on the glaze before it hardens….Next time.

  28. #
    Becca — October 12, 2012 at 3:49 am

    Oh, and I love Fall in Michigan! Just moved from the Detroit area to Missouri…who also has fabulous autumns, thank goodness!

  29. #
    Denice M. Brown — October 16, 2012 at 3:29 am

    I can’t tell if it’s one or two loaves, as it refers to ‘pans’ in the recipe. I assume it’s one loaf but we shall see. I shall bake some for my Atheist study class.

    • simplyscratch replied: — October 16th, 2012 @ 3:37 am

      Oh! It’s one pan not two! Thanks 🙂

  30. #
    Kat — October 23, 2012 at 6:53 pm

    I made this cake over the weekend with a few modifications, and it was glorious. I halved the sugars and panicked when I didn’t have any ginger, so threw in a bit of nutmeg, cinnamon and cloves. Beautiful!

  31. #
    Colleen — November 11, 2012 at 5:43 pm

    I made this bread and it was yummy with a good pumpkin flavor. The icing is also really delicious, however mine was much thinner than how it looks in the photos. It looks like yours has a lot more powdered sugar than 1/3 cup. It thickened up as it hardened on the bread, but it was totally translucent not white like the photos.

  32. #
    Nancy — November 22, 2012 at 7:36 pm

    @Colleen I know I had the same problem, I just made it today for Thanksgiving!

  33. #
    Ro H — October 6, 2013 at 6:31 pm

    thanks so much for sharing your masterpiece here! the color in these photos is absolutely brilliant! Love this pumpkin loaf! The brown butter nuttiness really makes this maple glaze have some real depth. Last year I was making a pumpkin quick-bread somewhat like this one – but I added about 1/4 cup of molassas to it in addition to the 2 kinds of sugar (but just a little less white sugar in my recipe) and I ended up with a kind of dark rich pumpkin-gingerbread loaf. It was fantastic – my favorite kind of Fall/Winter flavor mashups! (but it didn’t have a fantastic glaze like yours on it) That’s what your pumpkin loaf and maple glaze here does for me too – LOVE maple and pumpkin!

    • simplyscratch replied: — October 7th, 2013 @ 9:48 am

      Love the idea of adding molasses! I have molasses ginger cookie on here and I love it! Maybe I should add pumpkin and see what happens?! Thanks for stopping by!

  34. #
    Jessica F — March 21, 2014 at 4:16 pm

    This is my favorite pumpkin bread recipe. I make it at least twice a month and we eat it for breakfast. I haven’t put on the glaze yet, simply because that might be too much sugar for my household. And I add cinnamon, cardamon, clove, and nutmeg to give it a little spice. Delicious!

  35. #
    Janna — October 9, 2017 at 3:28 am

    Hmm, I think my bread will turn out ok and taste great. But, the 8×5 pan did not work out for me. I thought it might be too small and I should have trusted my instincts. It did go over the side of the pan But, with a quick clean of the oven and placing the pan on a sheet, I’m hoping all will work out. Fingers crossed!

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