Ginger Pumpkin Bread

I would love to say this bread began with a cute little pumpkin Lily found the day we went to a pumpkin patch. She chose it and it was her special pumpkin. Then it might seem a little cruel to take away use a pumpkin my daughter searched tirelessly for, fell in love with, and eventually took home. Yes, that does sound a little cruel. I could also say I didn’t have the heart to cook her pumpkin (actually she wanted to) because good mommies don’t do that kind of thing. Honestly, none of that applies here. The truth of the matter is, I’m not a pumpkin “basher.” I don’t cut, carve, slice, boil, puree, etc. pumpkin.


Whenever I make a recipe that calls for pumpkin, this is what I use. I don’t have the time or patience to do what already comes in a can. Note: This only applies to pumpkin. I’m sure someday that might change and I’ll be carving and chucking pumpkin with the best of ‘em.

Since I was having that feeling again – the same one I get around fall harvest – a really strong craving for something pumpkin, I knew it was time to bring out this recipe. Usually, just a taste of something pumpkin will do – a muffin, some bread, a pie (yummy, yummy, yummy), or even a Starbuck’s Pumpkin Spice Latte (not a plug, just a fact) that can send me into endless pleasure. It’s too bad the nearest Starbuck’s is more than 30 miles away. I could talk days about pumpkin, but you’re probably really wanting me to get to the recipe, so here is goes…

ginger pumpkin bread

Add flour and baking powder to a medium sized mixing bowl and sift.

ginger pumpkin bread

Next comes the ginger and the salt.

ginger pumpkin bread

Whisk together until well blended.

ginger pumpkin bread

Add the white sugar in another medium sized bowl.

Then add the light-brown sugar. I always use light-brown sugar even when a recipe calls for dark brown sugar. Do you think I could get arrested by the baking police?


I had to measure the pumpkin because the can of pumpkin I had was more than I needed for the recipe.

Yes, I zapped the butter. Well, it said melted.

Next, add the egg.


Mix it up really, really well until…


it looks like this.


Once it does, you can add the dry ingredients.


Mix it really well.


Keep mixing.


You’re almost there, so keep mixing.


If your looks like mine, then you are ready to pour it into your loaf pan.


Pour it into your baking pan.


Spread it evenly.


It’s ready for the oven and in minutes (about 50) it will look like…


this. What do you think?


Ah, wait one minute because I forgot one very important detail.

Mix confectioners’ sugar and water (I know water?).

I know water!

Drizzle glaze over the loaf. Trust me…water?…it’s really okay.


It is called bread, but after lathering it with the Sugar Glaze, it was hard not to think of it as a cake. Despite that, it is delicious and just think, you can sneak a little on your plate before dessert is served, and even before eating all of your veggies, because it’s bread.


1 1/2 sticks of unsalted butter
2 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground ginger
1 traspoon salt
  1 cup granulated sugar
1 cup packed light-brown sugar
1 can/15oz./1 3/4 cups pumpkin puree
3 large eggs

1. Pre-heat your oven to 375 degrees.
2. In a medium-large size bowl, add the flour, baking powder, ginger, and salt. Set aside.
3. Whisk the dry ingredients together well.
4. In a second medium-large size bowl mix the white sugar, brown sugar, pumpkin puree, melted butter, and eggs.
5. Mix the ingredients together well.
6. Add the dry ingredients to the pumpkin mixture.
7. Evenly divide the batter between two loaf pans.
8. Baked for about 45 minutes.
9. Cool in loaf pans for about 10 minutes after removing them from the oven.
10. Allow loafs to cool completely on a wire rack before adding Sugar Glaze.

1 1/2 cup confectioners’ sugar

1. Combine sugar and about 2 tablespoons of water. Slowly add more water as needed for a thinner glaze.

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