Ginger Pumpkin Bread with Maple Brown Butter Icing

Serves: 8 Time: 01:30 Skill:

This Ginger Pumpkin Bread tastes of fall. In this simple quick bread recipe, pumpkin and ginger are the stars. The maple brown butter icing isn’t too shabby either. Yields 1 loaf in a little over an hour.

Ingredients
Recipe

FOR THE BREAD:

6 tablespoons unsalted butter, melted
1-1/4 cups unbleached all-purpose flour
1 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 cup pumpkin puree
3 large eggs

FOR THE GLAZE:

2 tablespoons unsalted butter
1/4 cup real maple syrup
1/2 to 3/4 cup powdered sugar, more or less if needed
1/4 teaspoon real vanilla extract
heavy cream (only if need to thin out icing)
a pinch of kosher salt

TO MAKE THE GINGER PUMPKIN BREAD:

Preheat oven to 375°.
Grease an 8x5 loaf pan; either lightly butter or spray with baking spray and then dust with flour (tap out any excess flour and discard), set aside.
In a medium bowl, whisk together flour, baking powder, ginger, and salt.
Then in a large bowl, whisk together sugars, pumpkin, melted (cooled) butter, and eggs. Pour this into the dry ingredients and stir until just combined.
Spoon batter into the prepared pan. Bake on the middle rack for 40-45 minutes or until a cake tester is inserted into the center and comes out clean with only a few crumbs attached.
Let cool 10 minutes before carefully removing and transferring the gingerbread to a wire rack to cool completely.
Once cool, drizzle with the maple brown butter icing.

TO MAKE THE MAPLE BROWN BUTTER ICING:

Heat the butter in a small skillet over medium heat until golden brown in color.
Turn off the heat and add in the maple syrup, whisking constantly until the bubble subside.
Gradually add and whisk in the powdered sugar until you reach the desired consistency.
If too thick, you can thin out with milk.
Lastly, add a pinch of kosher salt and a splash of vanilla.
Drizzle warm icing over cooled cake. Slice and serve!

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