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

Ginger Pumpkin Bread with Maple Brown Butter Icing

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Deliciously moist ginger pumpkin bread smothered in a maple brown butter icing.
Course Breads & Baked Goods
Cuisine American
Keyword baking, brown butter, dessert, fall, ginger, maple, pumpkin, quick bread
Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins
Servings 10 servings
Calories 294
Author Laurie McNamara



  • 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
  • 3 large eggs


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



  • 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.
  • 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 powdered sugar until you reach the desired consistency.
  • If too thick, you can thin out with milk.
  • Lastly add a pinch of kosher salt and a splash of vanilla.
  • Drizzle warm icing over cooled cake. Slice and serve!


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