Pumpkin Bread With Gingerbread Topping Recipe

Name: Pumpkin Bread With Gingerbread Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup butter, cubed; 2-1/4 cups sugar; 1-1/2 cups canned pumpkin; 3 large eggs; 2-1/4 cups all-purpose flour; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup chopped walnuts; 1/2 cup finely chopped crystallized ginger; 10 gingersnap cookies; 1/3 cup packed brown sugar; 2 tablespoons all-purpose flour; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 6 tablespoons cold butter; 1/4 cup finely chopped walnuts, optional

Servings: persons

3/4 cup butter, cubed
2-1/4 cups sugar
1-1/2 cups canned pumpkin
3 large eggs
2-1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts
1/2 cup finely chopped crystallized ginger
10 gingersnap cookies
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 tablespoons cold butter
1/4 cup finely chopped walnuts, optional

1
Preheat oven to 350u00b0. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat. Transfer to a large bowl; cool slightly. Add sugar, pumpkin and eggs; beat until well blended.
2
In another bowl, whisk flour, cinnamon, nutmeg, baking soda, baking powder and salt; gradually beat into pumpkin mixture. Fold in walnuts and ginger.
3
Transfer to five greased 5-3/4x3x2-in. loaf pans. Place cookies, brown sugar, flour, cinnamon and nutmeg in a food processor; pulse until cookies are finely ground. Add butter; pulse until crumbly. Sprinkle cookie mixture and, if desired, walnuts over batter.
4
Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.

1407

kcal

Calories

Fat

168

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 19 ingredients. The key ingredients include: 3/4 cup butter, cubed, 2-1/4 cups sugar, 1-1/2 cups canned pumpkin, 3 large eggs, and more.

Yes, Pumpkin Bread With Gingerbread Topping falls under the Baking & Desserts 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!

Pumpkin Bread With Gingerbread Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions