Ginger Pumpkin Bread With Maple Brown Butter Icing

Name: Ginger Pumpkin Bread With Maple Brown Butter Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BREAD:; 2-1/2 cups All-Purpose Flour, Plus More For Pan; 2 teaspoons Baking Powder; 2 teaspoons Ground Ginger; 1 teaspoon Salt; 1 cup Sugar; 1 cup Packed Light Brown Sugar; 1 can (15 Oz. Size) Pumpkin Puree; ½ Tablespoons Unsalted Butter, melted; 3 whole Large Eggs; FOR THE GLAZE:; 2 Tablespoons Unsalted Butter; 1/4 cups Real Maple Syrup; 1/4 teaspoons Real Vanilla Extract; 1/3 cups Powdered Sugar; 1 Tablespoon Heavy Cream; 1 pinch Kosher Salt

Servings: persons

FOR THE BREAD:
2-1/2 cups All-Purpose Flour, Plus More For Pan
2 teaspoons Baking Powder
2 teaspoons Ground Ginger
1 teaspoon Salt
1 cup Sugar
1 cup Packed Light Brown Sugar
1 can (15 Oz. Size) Pumpkin Puree
½ Tablespoons Unsalted Butter, melted
3 whole Large Eggs
FOR THE GLAZE:
2 Tablespoons Unsalted Butter
1/4 cups Real Maple Syrup
1/4 teaspoons Real Vanilla Extract
1/3 cups Powdered Sugar
1 Tablespoon Heavy Cream
1 pinch Kosher Salt

1
Preheat oven to 375 F. Take an 8x5 loaf pan and lightly butter or spray it with baking spray and then dust with flour (tap out any excess flour and discard), set aside.
2
In a medium bowl, whisk together flour, baking powder, ginger and salt.
3
In a large bowl, whisk together sugars, pumpkin, melted butter and eggs. Next add in the flour mixture, and stir until just combined.
4
Pour batter into the prepared pan. Bake until a cake tester is inserted into the center and comes out with only a smidge of coating it, which is about 60 to 70 minutes.
5
Remove pan from oven and let bread cool in the pan for 10 minutes then invert pan and remove the loaf. Next, transfer the loaf to a wire rack to cool completely.
6
For the glaze:
7
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.
8
Once butter is melted and has turned a deep golden color, 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.
9
Keep whisking while adding the tablespoon of heavy creamy and a pinch of kosher salt.
10
Drizzle warm icing over cooled cake. Slice and serve!
11
The Ginger Pumpkin Bread recipe was adapted from Martha Stewart. The Maple Brown Butter Icing is from yours truly!

850

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE BREAD:, 2-1/2 cups All-Purpose Flour, Plus More For Pan, 2 teaspoons Baking Powder, 2 teaspoons Ground Ginger, and more.

Yes, Ginger Pumpkin Bread With Maple Brown Butter Icing falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!