Friday, September 24, 2010

Ginger Pumpkin Bread

 I am in the mood for something warm and toasty.  Something I can curl up on the couch with in my blanket and my sweat pants.   Something, that doesn’t necessarily need a plate to catch the crumbs that fall.  Something that can be eaten for breakfast, lunch and dinner and a snack. And maybe another snack later on.  Something like, pumpkin ginger bread.

Ginger pumpkin bread is the perfect thing to make on a cold, fall day.  When it is raining outside and the wind is blowing there is nothing more comforting than a warm, cake-like bread, baking in the oven creating a delicious spiced aroma that wafts throughout the house.  Of course what makes it even more special is when you have a wonderful helper to make the pictures more interesting and the process absolutely perfect.

I found this recipe in another one of the Martha Stewart Living publications, “Everyday Foods” Easy Comfort foods, issue #30.  This cookbook is filled with quick desserts that can be enjoyed anytime of the year but are especially appreciated in the fall season.  I have picked out a few more recipes in this book and hope to make them soon.  Ginger pumpkin bread would be perfect at a bake sale or brought to work for everyone to enjoy.  It goes really great with a cup of hot tea, a book and some peace and quiet.

Ginger Pumpkin Bread
12 tablespoons (1 ½ sticks) butter, melted, plus room-temperature butter for pan
2 ½ cups all-purpose flour, (spooned and leveled), 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 oz) pumpkin puree
3 large eggs
Sugar glaze

  1. Preheat oven to 375 degrees.
  2. Butter and flour two 8 1/2 –by- 4 1/2 – inch loaf pans. Set aside.
  3. In a large bowl, whisk together flour, baking powder, ginger and salt.
  4. In a medium bowl, whisk together sugars, pumpkin, melted butter and eggs.
  5. Add to flour mixture and stir until just combined.
  6. Divide batter between prepared pans.
  7. Bake until a toothpick inserted in the center of loaves comes out clean.  About 50 minutes.
  8. Let cool 10 minutes and invert the pans and transfer loaves to a wire rack to cool completely.
  9. See that cute little face in the corner?
  10. Glaze with sugar glaze.

Sugar Glaze

In a small bowl, mix 1 ½ cups confectioners’ sugar with 2 to 3 tablespoons water until mixture is smooth but thick.  Place wax paper under rack for quick clean-up.  For easy pouring, transfer glaze to a glass measuring cup and drizzle over loaves.  Let dry 15 minutes before serving.  Makes enough for 2 loaves. 


  1. This is so perfect for the fall! It's been chilly out west this week (so different than the usual oven on the east) and I would have loved this for breakfast every morning.

  2. The ginger pumpkin bread look soo delicious! I needed another pumpkin recipe and thanks to you, I've found it! Thank you again for sharing. I can't wait to make this. YUM! :)

  3. these look delicious love sweets with pumpkin
    little helpers would love this project :)

  4. Looks so moist. I love the addition of ginger.

  5. 2 teaspoons of ginger! Right up my alley! I will definitely make this!

  6. Thanks everyone! I had it for breakfast this morning! My little helper loved to get his face in the pictures. You should see all of the photos I couldn't post because his face was in them! The ginger isn't too strong, but you can definitely taste it! YUMMY!

  7. Pumpkin bread is such a perfect fall recipe. I've never made one with a glaze before, but it looks delicious!

  8. Oh it looks so deliciously fantastic. I really like the ingredients and the look of this gorgeous pumpkin bread.