31
Oct
08

Ginger Pumpkin Bread with Sugar Glaze

Ginger Pumpkin Bread

It’s that time of year when pumpkin recipes are everywhere. This is a good one – simple ingredients and easy to make.  The bread itself is not overly sweet, but the sugar glaze adds a nice touch of sweetness.  This bread would also be incredible with a cream cheese frosting, and/or with chocolate chips added to the batter.  The recipe comes from marthastewart.com.  I changed the recipe only slightly by adding 1 teaspoon of vanilla, ½ teaspoon of cinnamon and ¼ teaspoon of nutmeg.  I prefer having more spices than just ginger in the bread, and these quantities could even be increased if you like the spiciness to be prominent.  In these quantities, it’s still subtle, and the ginger flavor is not very strong.

The bread turned out well.  The batter was still a little jiggly at 50 minutes, so I cooked it 5 minutes longer and took it out when a toothpick pushed into the middle came out clean.  I think it would have been better to take it out when it still seemed underdone – it was about to get dry after 55 minutes.

Sugar Glaze

The glaze is totally simple.  Powdered sugar with a little water is what the recipe calls for.  I used skim milk instead of water.  Add the liquid gradually in tiny quantities to the powdered sugar and stir it in completely to see what the texture will be like– it’s easy to make the glaze too thin.  It needs to be very thick, but still pourable.  That way it won’t run off the bread or soak in completely.

Here’s the finished product… I had a slice with my coffee this morning.  Such a great breakfast or snack!

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1 Response to “Ginger Pumpkin Bread with Sugar Glaze”


  1. October 13, 2010 at 7:54 am

    wow wow wow ..that looks so good! I will def give it a try


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