It is that time of month - Baking Partners monthly challenge. This month I chose to go with the Ginger Pumpkin Bread with Real Maple Icing. The other choice was a Yeast Pumpkin Bread.
I loved the bread - delicious flavor next time I make it I will add some candied ginger to the batter I think those little bursts of ginger will taste fantastic. I did add a Whiskey glaze to my bread just after it was taken out of the oven, this is optional.
Ginger Pumpkin Bread with Real Maple Icing
12 tablespoons (1 1/2 sticks) unsalted butter, melted
2 1/2 cups 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 15oz can pumpkin puree
1/4 cup real maple syrup
1/4 teaspoon real vanilla
2 tablespoons unsalted butter
1/3 cup powdered sugar, more if needed
1 tablespoon heavy cream
a pinch of kosher salt
Preheat oven to 375 degrees, prepare a 8x5 loaf pan by buttering and dusting with flour; set aside. In a medium bowl, whisk together flour, baking powder, ginger and salt. In a large bowl, whisk together sugars, pumpkin, melted butter and eggs. Add in the flour mixture and stir until just combined. Pour batter into prepared pan bake for 60 to 70 minutes or until a toothpick comes out clean. Let cool for 10 minutes, remove from pan and allow to cool completely on a wire rack.
For the Glaze: Heat a small skillet over 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. Once melted and deep golden, 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. Keep whisking while adding the tablespoon of heavy cream and pinch of salt. Drizzle warm icing over cooled cake.
NOTE: I did make a whiskey glaze to drizzle over the warm bread so it could soak in before it cooled. I took a 1/2 cup of water and a 1/2 cup of sugar and heated it a sauce pan over medium heat until the sugar dissolved. Add a 1/4 cup of good whiskey and simmer for a few minutes. Slowing pour over hot bread allowing it to absorb into the bread.