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.

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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!

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

Ginger Pumpkin Bread with Maple Brown Butter Icing
Yield: 8-10

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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