Ginger Pumpkin Bread with Maple Brown Butter Icing

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

Cook Time 1 10

Total Time 1 30

Servings servings

Calories 294

Author Laurie McNamara

Equipment

USA Pan Bakeware Loaf Pan 8.5 x 4.5 x 3 Inch

Ingredients

FOR THE BREAD:

6 tablespoons unsalted butter melted
1¼ 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

FOR THE GLAZE:

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

Instructions

MAKE THE GINGER PUMPKIN BREAD:

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.

MAKE 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!

Notes

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 SimplyScratch.com should only be used as a general guideline.

Nutrition