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Pumpkin Bread with Ginger Icing
Products Used
0
70
139
Prep Time:
10m
Bake/Cook Time:
50m
Yield:
1 loaf
Add a little spice to your autumn baking with this Pumpkin Bread with Ginger Icing. This recipe for pumpkin bread comes alive with a flavorful kiss of fresh ginger icing. Ginger and pumpkin pair nicely, making this a yummy choice for a cool fall day. Pumpkin Bread with Ginger Icing holds well for a couple of days, making this a great option for a holiday gift. Once the icing has dried, wrap the bread in plastic and store it in an airtight container until you deliver it.
Products Used
Ingredients
Pumpkin Bread
- 1 1/2 cups all-purpose flour*
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 can (15 oz) pumpkin puree
- 2 large eggs
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup Imperial Sugar Light Brown Sugar
- 1/2 cup (1 stick) melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon fresh nutmeg, grated
Icing
- 1 cup Imperial Sugar Confectioners Powdered Sugar
- 2 tablespoons milk
- 2 teaspoons fresh ginger, grated, or 1 teaspoon ground ginger
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 375°F. Prepare a 9 x 5-inch bread loaf pan by coating sides with softened butter and a dusting of flour. Set aside.
- In a large bowl, whisk to combine flour, baking powder and salt.
- In another large bowl, stir to combine pumpkin puree, eggs, sugars, melted butter, vanilla extract and nutmeg. Add pumpkin mixture to flour and fold in until just combined. Evenly pour into prepared pan. Bake for 50 minutes or until a toothpick inserted into the center comes out clean. Carefully remove from pan and allow to cool for 10 minutes.
- Icing: In a bowl, combine powdered sugar, milk, and ginger; whisk until smooth. Once bread has cooled completely pour icing evenly over pumpkin bread. Slice and serve.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Meredith Steele @InSockMonkeySlippers.
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