Pumpkin bread and gingerbread are two of my favorite fall and holiday treats…so a combination? Sign me up. I found this recipe on Pinterest from The Live-In Kitchen, and I tweaked it to add a drizzle icing on top instead of sprinkling it with sugar.
Simply put, this loaf is delicious. It’s the right blend of pumpkin and gingerbread flavors, and it was still tender two days after baking when I finally got around to having a slice myself. I’ll definitely make it again, likely around the holidays for a twist on the classic. One thing to note: I blotted my pumpkin with paper towels to soak out some of the liquid before I mixed it with the other wet ingredients. This wasn’t recommended in the original recipe, but I’ve found it to be helpful in getting a better bake with other pumpkin treats lately.
Ingredients
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ginger
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1 cup pumpkin puree
- 8 tablespoons butter, melted
- 1/2 cup dark brown sugar
- 1/2 cup molasses
- 2 eggs, beaten
- 3 tablespoons milk
- 1 1/2 cups powdered sugar
- 2 tablespoons water
- Dash of pumpkin spiceDas of pumpkin ▢
Preparation
Preheat oven to 350 degrees. Lightly grease a 9 x 5 loaf tin.
In a large bowl, whisk together flour, salt, baking soda, ginger, cinnamon, and nutmeg. Place pumpkin in another large bowl and blot with paper towels to remove a bit of the liquid; stir in melted butter, dark brown sugar, molasses, eggs, and milk. Add to flour mixture and stir until just incorporated.
Pour into the loaf tin and bake for 40 minutes; cover the top loosely with foil to prevent over-browning, then continue baking another 10-20 minutes until a cake tester comes out clean. Cool in the loaf tin for about 20 minutes, then remove from the tin and cool completely on a wire rack.
To make the drizzle icing, combine powdered sugar, water, and pumpkin spice and stir until smooth. Drizzle over loaf and allow to set before serving. Makes about 10 slices.
amy bakes in the 'burgh 