Ginger Pumpkin Bread with Cinnamon Glaze

Ginger Pumpkin Bread with Cinnamon Glaze

Happy Fall Y’all!  This great quick bread, Ginger Pumpkin Bread with Cinnamon Glaze, is perfect for the first day of fall!  So easy and full of the flavors associated with a chill in the air.  If only the weather would get the hint. 

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This doesn’t have a lot of ginger taste, but a hint of the classic gingerbread which was what I wanted.   (Use 2 teaspoons for more ginger flavor.)  Oh my it was good!   My middle son, the oldest twin, decided to help himself the best way he could.   I couldn’t get angry with him…no matter how the bread looked when I got back to it.

Ginger Pumpkin Bread 

ingredients

  • 1 3/4 cup King Arthur Unbleached All Flour
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 to 2 teaspoons ginger or more to taste
  • 1 teaspoon cinnamon or more to taste
  • 1/2 teaspoon nutmeg or more to taste
  • 3/4 cup sugar
  • 4 Tbsp molasses
  • 1/4 cup oil
  • 2 eggs
  • 1/2 cup coconut milk or milk
  • 1 cup packed pumpkin puree, not filling
  • 1/2 cup powdered sugar
  • 1/8 to 1/4 teaspoon ground cinnamon
  • 1 Tablespoon milk

Directions

  • Preheat oven to 375 degrees F.
  • Lightly grease 9 x 5 loaf pan
  • Sift dry ingredients and sit aside.
  • Whisk together eggs, oil, molasses, sugar, coconut milk.
  • Add dry ingredients, stirring until moist.  Do not over stir.
  • Fold in pumpkin, you do not need to mix it all in. 
  • Cook in preheated oven for 45-60 minutes.  Done when toothpick comes out clean.
  • Cool in pan 10 minutes, run a knife around edges, flip out and cool on rack.

Cinnamon Glaze

Sift powdered sugar and cinnamon.  Stir in milk until mixed well. Drizzle over bread.

Note

You may want to double the glaze.