GINGER PUMPKIN BREAD
Make this moist quick bread all autumn long. The ginger and pumpkin flavors blend together nicely in this sweet dessert bread.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h40m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans (see note, below); set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined.
- Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely. Glaze, if desired.
SUGAR GLAZE FOR GINGER PUMPKIN BREAD
This sugar glaze tops our Ginger Pumpkin Bread.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h
Number Of Ingredients 1
Steps:
- In a small bowl, mix confectioners' sugar with 2 to 3 tablespoons water until mixture is smooth but thick. Place waxed paper under rack for a quick cleanup. For easy pouring, transfer glaze to a liquid-measuring cup, and drizzle over loaves. Let dry 15 minutes before serving. Makes enough for 2 loaves.
PUMPKIN BREAD WITH MAPLE SYRUP GLAZE
This luscious pumpkin bread with maple syrup glaze is well worth the occasional splurge. When we first discovered how fantastic it is, I made four loaves on three separate occasions in just over a week! -Jaleen Burkholder, Waterloo, New York
Provided by Taste of Home
Time 1h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Batter will be thick. , Remove 1/2 cup batter to a small bowl; stir in cinnamon and molasses until blended. Pour half of the remaining plain batter into a greased 8x4-in. loaf pan; dot with half of the cinnamon batter. Repeat layers. Cut through batter with a knife to swirl., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 20 minutes before removing to a wire rack. For coating, in a small bowl combine melted butter and maple syrup. In another shallow bowl, combine sugar, brown sugar and cinnamon. Brush loaf with butter mixture, allowing butter to soak into bread; gently roll loaf in sugar mixture, pressing lightly to coat.
Nutrition Facts : Calories 254 calories, Fat 14g fat (8g saturated fat), Cholesterol 64mg cholesterol, Sodium 291mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
VANILLA-GLAZED PUMPKIN BREAD
Make and share this Vanilla-Glazed Pumpkin Bread recipe from Food.com.
Provided by mailbelle
Categories Quick Breads
Time 1h20m
Yield 3 loaves
Number Of Ingredients 16
Steps:
- Beat sugar and eggs until fluffy; add pumpkin and mix well.
- In another bowl, combine flour, salt, cinnamon, baking powder, baking soda and nutmeg together.
- Stir dry ingredients into sugar mixture alternating with oil and water; add vanilla, mixing well. Beat for 3 minutes; fold in nuts.
- Divide and pour into 3 greased loaf pans. Bake at 350° for one hour.
- Mix glaze ingredients together in a saucepan boil for 3 minutes.
- Brush hot glaze over tops of warm loaves.
Nutrition Facts : Calories 2465.7, Fat 107, SaturatedFat 14.3, Cholesterol 248, Sodium 2761.9, Carbohydrate 356.9, Fiber 9.6, Sugar 237.9, Protein 27.5
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- Preheat your oven to 350°F. Grease two 8 1/2" x 4 1/2" loaf pans for loaves; if you're making muffins, grease 24 muffin cups, or line them with muffin papers., In a large bowl mix together the butter (or shortening) and brown sugar until well blended., Add the flour, baking powder, baking soda, salt, spices, ginger, and nuts or chips, if you're using them.
- Mix well — the batter will look crumbly., Add the eggs one at a time, scraping the bottom and sides of the bowl after each addition., Stir in the molasses and pumpkin, combining well., Scoop the batter into the greased loaf pans or the muffin cups, filling the cups about 2/3 full., Bake the muffins for 18 to 20 minutes, or until they're lightly browned on the edges and the middle springs back when touched.
- Bake the loaves for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean., Remove the bread from the oven and let it cool for 15 minutes before taking it out of the pan(s).
- Let it cool a bit, then glaze., To make the glaze, whisk together all the ingredients, adding extra liquid until the glaze is smooth and the consistency of molasses., For a shiny finish, brush the glaze over the bread or muffins while they're still warm; for a thick white finish, cool the bread completely before glazing., Store well wrapped on the counter for 3 to 4 days; or freeze for up to 3 months.
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- Preheat oven to 325F degrees (350F if using a metal loaf pan). Spray loaf pan with nonstick cooking spray.
- In a separate mixing bowl, mix together brown sugar, canned pumpkin, eggs, oil and water. Stir well to combine.
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