Ginger Pumpkin Bread

ginger-pumpkin-breadPumpkin isn’t just for fall, you know. The availability of canned pumpkin puree makes pumpkin-themed baking a year-round endeavor for me. Take this ginger pumpkin bread, for example.

This recipe is adapted from one I found in the Better Homes & Gardens Baking Book, for ginger pumpkin muffins. I didn’t feel like making muffins today, so I turned the recipe into a quick bread, which required just a few adjustments. According to the folks at Cooks Illustrated, you can convert most muffin recipes into quick breads by lowering the baking temperature by 50 degrees and extending the baking time to about 60-70 minutes. I did just that for my bread, and it turned out very well – the ginger and pumpkin balance each other very well, and the streusel adds a nice crunch to the top.


For the bread

  • 2 cups flour
  • 2/3 cup packed light brown sugar
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon salt
  • 3/4 cup pumpkin puree
  • 8 tablespoons butter, melted
  • 1/2 cup sour milk*
  • 2 eggs

*To make sour milk, place 1/2 tablespoon vinegar in a glass measuring cup and add enough milk to equal 1/2 cup total. Stir; let stand for 5 minutes before using. 

For the streusel

  • 3 tablespoons flour
  • 2 tablespoons light brown sugar
  • 2 tablespoons butter, cut into small cubes
  • 3 tablespoons chopped pecans

For the drizzle

  • 1 1/4 cup powdered sugar
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 2 teaspoons water


Preheat oven to 350 degrees. Lightly grease an 8 x 4 loaf pan or spray with baking spray.

In a large bowl, combine flour, brown sugar, sugar, baking powder, cinnamon, ginger, and salt.

In a medium bowl, combine pumpkin, melted butter, eggs, and sour milk; mix until well-combined, then add all at once to the dry mixture, stirring until no streaks of dry ingredients remain.

Make the streusel: in a small bowl, combine the flour and brown sugar, then cut in butter until the mixture looks like coarse crumbs. Stir in pecans.

Pour batter into prepared loaf pan and top with streusel.

Place loaf pan on a rimmed baking sheet and bake for 40 minutes, then add a foil tent to the top to prevent the streusel from burning. Bake another 20 minutes and check to see if the bread is done by carefully inserting a cake tester into the center of the loaf. The cake tester should come out with just a few moist crumbs when the bread is done; if necessary, bake another 7-10 minutes.

Remove from oven and allow to cool in the loaf pan for about 30 minutes, then gently run an offset spatula around the edge of the loaf and remove it to a wire rack to cool for another 20 minutes.

Make the drizzle: combine powdered sugar, cinnamon, and ginger in a small bowl and add 1 teaspoon of water at a time until you reach a thick drizzling consistency. Pour drizzle into a small zip-top bag, snip off the end, and pipe drizzle onto bread while it’s still warm.

Allow to cool completely before serving.


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