Oh my, this is the best bread I have ever tasted! It is a must make again and again recipe!
GINGER PUMPKIN BREAD & MAPLE BROWN BUTTER GLAZE
Yield: 8-10 Prep Time: 20 minutes
Cook Time: 60-70 minutes Total Time: 1 hour 30 minutes12 tablespoons {1 1/2 sticks} unsalted butter, melted
2 1/2 cups all-purpose flour, 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
**2/3 cup golden raisins
**1/2 cup chopped walnuts
**these were my additions and we loved them!!!
- Preheat oven to 375 degrees.
- In a 8×5 loaf pan; lightly butter or spray with baking spray and then dust wit flour (tap out any excess flour and discard), set aside.
- In a medium bowl, whisk together flour, baking powder, ginger, and salt.
- In a large bowl, whisk together sugars, pumpkin, melted butter, and eggs. Next add in the flour mixture, and stir until just combined.
- Pour batter into the prepared pan. Bake until a cake tester is inserted into the center and comes out with only a smidgen coating it, which is about 60 to 70 minutes.
- Let cool 10 minutes; invert pan and transfer the loaf to a wire rack to cool completely.
FOR THE GLAZE:
1/4 cup Real Maple Syrup
1/4 teaspoon Real Vanilla Extract
2 tablespoons Unsalted Butter
1/3 cup Powdered Sugar, plus more if needed
1 tablespoon Heavy Cream
A pinch of Kosher Salt
- Heat a small skillet over medium/medium-high heat.
- Once the pan is hot, add in the two tablespoons of unsalted butter. The butter should instantly start to melt and turn golden.
- Once melted and a deep golden, turn off the heat and add in the maple syrup and vanilla, whisking constantly {it should bubble up}.
- Once the bubbles have subsided a bit, whisk in the powdered sugar.
- Keep whisking while adding the tablespoon of heavy creamy and a pinch of kosher salt.
- Drizzle warm icing over cooled cake. Slice and serve!