This Ginger Pumpkin Bread tastes of fall. In this simple quick bread recipe, pumpkin and ginger are the stars. The maple brown butter icing isn’t too shabby either. Yields 1 loaf in a little over an hour.

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Well it’s officially fall.

Not just because it’s after September 21st, or because we had our first fire in our fireplace. And not only because I’ve made two, count’em TWO recipes now with brown butter. But mostly because I made pumpkin bread. Err pumpkin bread that’s like cake. AND covered in a maple brown butter icing, it really doesn’t get much fall than this.

Ginger Pumpkin Bread l #ginger #pumpkin #bread #quickbread #sweetbread #simplyscratch #maple #brownbutter #icing #fall #baking

So it’s safe to say I’m excited about the change in weather. Living in Michigan does that to a girl. 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.

Here get all the seasons and celebrate each one with equal enthusiasm.

To Make This Ginger Pumpkin Bread You Will Need:

  • unbleached all-purpose flourGives structure to the pumpkin bread
  • baking powderWill create lightness in the batter, which makes it rise.
  • ground gingerGives a pungent, spicy and sweet flavor.
  • fine saltEnhances the flavors in this recipe. Use sea salt or pink himalayan.
  • pumpkin puréeUse homemade or store-bought. If using homemade, squeeze some water out using cheesecloth or paper towel.
  • eggsLends richness and flavor.
  • unsalted butter (melted) – Adds moisture, richness and flavor.
  • granulated sugar – Adds sweetness and flavor.
  • light brown sugar – Lends sweetness and flavor.

 To Make the Maple Brown Butter Icing You Will Need:

  • unsalted butterAdds moisture, richness and flavor.
  • maple syrupLends maple flavor.
  • powdered sugarAdds sweetness and thickens the icing.
  • vanillaAdds warmth and enhances all of the other flavors in this recipe.

In a large mixing bowl, measure and add 1-1/4 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground ginger and 1/2 teaspoon kosher salt into a medium bowl. Stir and set it off to the side for a moment.

In a separate mixing bowl combine; 1 cup pumpkin, 3 eggs, 6 tablespoons melted unsalted butter (that has cooled and is not hot) and 1/2 cup each of granulated and light brown sugar.

Whisk until smooth and velvety.

Pour the pumpkin mixture into the bowl with the dry ingredients.

And gently stir it into the dry ingredients.

Stir just until combined.

Try not to over mix.

Grease a loaf pan, if using butter, dust with a little flour and tap out any excess. I must confess, I do love the nonstick spray that has flour in it. It’s pretty magical.

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

Bake on the middle rack in your preheated 375° oven for 40 to 45 minutes, or until a tester comes out clean with only a few crumbs attached.

Allow the ginger pumpkin bread to cool in the pan for about 10-15 minutes, before carefully turning it out onto a wire rack to cool completely.

Make The Icing:

When the bread has cooled and is only a touch warm, I would get going on making the icing. It moves fast, so have all your ingredients ready, measured and on stand-by.

Brown 2 tablespoons of butter in a 9 or 10-inch skillet over medium heat. Once the butter is golden brown and smells nutty, turn off the heat and whisk in the maple syrup, it should start bubbling like crazy. Keep your cool, just whisk until the bubbles become less, um fierce. Add in 1/2 cup to 3/4 cup sifted powdered sugar, whisk out any lumps and until the icing is thick yet pourable. If too thick, you can thin out with a little milk. If too thin, add a spoonful of powdered sugar. Lastly add a splash of vanilla.

While the icing is warm, spread or drizzle it over the bread, making sure to get the icing all over the top and into any nooks and crannies. I like mine on the thick side (by being heavy handed with the powdered sugar), either way it’s totally up to you!

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Ginger Pumpkin Bread l #ginger #pumpkin #bread #quickbread #sweetbread #simplyscratch #maple #brownbutter #icing #fall #baking

This ginger pumpkin bread is a delightful 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 ties it all together.

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Allow the bread to cool completely before storing. Store at room temperature or refrigerate wrapped in plastic wrap. For freezing, I would double wrap the unfrosted loaf in plastic wrap and then in aluminum foil. Personally, once the loaf has thawed, is would then make and ice the bread.

How Long Will This Ginger Pumpkin Bread Last?

If stored properly, this quick bread will last up to 3 to 4 days if refrigerated and at room temperature or freeze for up to 4 months.

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

Ginger Pumpkin Bread l #ginger #pumpkin #bread #quickbread #sweetbread #simplyscratch #maple #brownbutter #icing #fall #baking

Ginger Pumpkin Bread l #ginger #pumpkin #bread #quickbread #sweetbread #simplyscratch #maple #brownbutter #icing #fall #baking
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Yield: 10 servings

Ginger Pumpkin Bread with Maple Brown Butter Icing

Deliciously moist ginger pumpkin bread smothered in a maple brown butter icing.



  • 6 tablespoons unsalted butter, melted
  • cups unbleached all-purpose flour
  • 1 teaspoons baking powder
  • 1 teaspoons ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup light-brown sugar, packed
  • 1 cup pumpkin puree, see notes
  • 3 large eggs


  • 2 tablespoons unsalted butter
  • 1/4 cup real maple syrup
  • 1/2 to 3/4 cup sifted powdered sugar, more or less if needed
  • 1/4 teaspoon pure vanilla extract
  • heavy cream or milk, only if need to thin out icing
  • 1 pinch fine salt, like sea salt


  • USA Pan Bakeware Loaf Pan 8.5 x 4.5 x 3 Inch



  • Preheat oven to 375°
    Grease a 8x5 loaf pan; either lightly butter or spray with baking spray and then dust wit flour (tap out any excess flour and discard), set aside. Alternatively, use a nonstick baking spray that also contains flour.
  • In a medium bowl, whisk together flour, baking powder, ginger, and salt.
  • Then in a large bowl, whisk together sugars, pumpkin, melted (cooled) butter, and eggs. Pour this into the dry ingredients and stir until just combined.
  • Spoon batter into the prepared pan. Bake on the middle rack for 40-45 minutes or until a cake tester is inserted into the center and comes out clean with only a few crumbs attached.
  • Let cool 10 minutes before carefully removing and transferring the ginger bread to a wire rack to cool completely.
  • Once cool, drizzle with the maple brown butter icing.


  • Heat the butter in a small skillet over medium heat until golden brown in color.
  • Turn off the heat and add in the maple syrup, whisking constantly until the bubble subside.
  • Gradually add and whisk in the sifted powdered sugar until you reach the desired consistency.
  • If too thick, you can thin out with a little splash of milk. If too thin, add a spoonful more (at a time) of powder sugar.
  • Lastly add a pinch of fine salt and a splash of vanilla.
  • Spread (or drizzle, depending on desired consistency) the icing over the cake. Slice and serve!


If using homemade pumpkin purée, you may want to squeeze out some (but not all) of the water. 
  • Add pumpkin puree (not pumpkin pie filling) to several layers of cheese cloth or a double layer of paper towel – might need to work in batches if using paper towel.
  • Gather up the cheesecloth, apply gentle pressure and squeeze out some of the liquids/water.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.
Serving: 1slice, Calories: 294kcal, Carbohydrates: 46g, Protein: 4g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 80mg, Sodium: 191mg, Potassium: 127mg, Fiber: 1g, Sugar: 32g, Vitamin A: 4174IU, Vitamin C: 1mg, Calcium: 62mg, Iron: 2mg