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Ginger Pumpkin Bread

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The ginger and pumpkin flavors blend together nicely in this sweet dessert bread.

  • Prep:
  • Total Time:
  • Servings: 12

Source: Everyday Food, October 2006

Ingredients

  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus room-temperature butter for pan
  • 2 1/2 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 ounces) pumpkin puree (1 3/4 cups)
  • 3 large eggs
  • Sugar Glaze for Ginger Pumpkin Bread

Directions

  1. Preheat oven to 375 degrees. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans (see note, below); set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined.

  2. Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely. Glaze, if desired.

Cook's Notes

Prepare the loaf pan: when the pan is well buttered and floured, the loaf is easy to release and has neat sides. Using a pastry brush, spread room-temperature butter on the inside of the pan, including corners. Dust the pan with flour to coat butter completely. To get rid of excess flour, invert pan and tap over sink.

Reviews Add a comment

  • shipc1
    22 JAN, 2016
    This was an easy bread to bake and came out exactly like the picture. I added on the second pair of loaves 1 cup of semi-sweet chocolate chips at the end of mixing and I baked it if for 5 more minutes, and they tasted great. The bread was super yummy! Big hit among my small kids and my big kids and the "I DON'T EAT PUMPKIN" eaters. Yay!
    Reply
  • xraygirl84
    6 DEC, 2014
    I made this recipe as written, making two loaves. Came out perfectly and rose just like in pic. Beautiful! Made with icing glaze. I felt that the flavor was one dimensional and couldn't really taste the pumpkin at all. Maybe next time I will use pumpkin pie spice, cinnamon, or my own concoction to bring out the flavors more. Or maybe more pumpkin. It was perfectly proportioned in two 9"x5" nonstick pans. I used lots of butter and a little flour dusted in the pans and they popped out undamaged.
    Reply
  • jackiejansen
    10 NOV, 2014
    I'm am going to have to try this and compare to my favorite pumpkin bread recipe. I add FRESH grated ginger, not powdered, and the taste is fantastic.
    Reply
  • vanillablue
    20 OCT, 2014
    I've made this every year since it was first published in Every Day Food. It's my favorite pumpkin bread recipe. This year I added a tsp of cinnamon in addition to the 2 tsp of ginger and was really pleased with the results. Other than that, I have never made modifications to the recipe. I also recommend using metal loaf pans as it allows the bread to brown better and rise more evenly.
    Reply
  • lindsayrae1986
    3 NOV, 2013
    this is a wonderful recipe! I used 1 tsp pumpkin spice and 1 tsp ginger, might add a little more spice to it next time, but is still wonderful as is!
    Reply
  • sjz21
    3 FEB, 2013
    Very tasty and good texture -- crunchy outside and very moist inside. It certainly does not take 2 hours and 40 minutes total as the recipe currently says, even if you only have one loaf pan and have to bake the loaves separately.
    Reply
  • kloknyc
    21 NOV, 2012
    Just tried this recipe last night..It's simple and light in fall flavor. I added one tsp of cinnamon but would add a little more next time and a dash more nutmeg..but I love cinnamon! Served warm it's lovely with tea. I made mini-loaves, some with the glaze, some without, a very tasty touch.
    Reply
  • MS10988074
    20 OCT, 2012
    I halved the recipe as I didn't need two loaves and am loving the results. This loaf comes together in minutes and it is refreshing to know you don't always need the usual pumpkin pie spice combination for a truly winning Autumnal treat. I skipped the glaze and served it warm with homemade ice cream.
    Reply
  • IgnusClarum
    7 JUL, 2012
    This recipe makes you feel like a true homemaker and is perfect in the fall. You can even omit the icing and have it with butter for breakfast. Delicious!
    Reply
  • Gayla
    8 DEC, 2011
    Turned out great, divided into 4 small loaf pans for Holiday gifts
    Reply