Ginger Pumpkin Chocolate Chip Bread with Maple Butter Glaze

Ginger Pumpkin Chocolate Chip Bread with Maple Butter Glaze from Pinay In Texas Cooking Corner


Yield: one 10"x5" loaf bread

For the bread:

  • 2 1/2 cups all-purpose flour,  plus 1 tsp for pan
  • 2 tsp baking powder
  • 1 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 *15oz. can pumpkin puree (1 3/4 cups)
  • 3/4 cup (1 1/2 sticks) salted butter, melted
  • 4 tsp finely grated ginger
  • 2 tsp cinnamon powder
  • 3 large eggs
  • 1 cup semi-sweet chocolate chips

For the glaze:

  • 1/2 cup maple syrup
  • 1/2 tsp pure vanilla extract
  • 4 Tbps salted butter
  • 2 cups powdered sugar
  • 2 Tbsp heavy cream


For the bread:

1. Preheat oven to 375 degrees. Lightly grease a 10"x5 loaf" pan then dust with flour and set aside.

2. In a medium bowl, whisk together flour and baking powder. In another bowl, whisk together sugars, pumpkin, melted butter, ginger, cinnamon powder and eggs. Add the flour mixture, and stir until just combined. Toss in the chocolate chips until evenly distributed.

3. Pour batter into the prepared pan. Bake for 60-70 minutes or until a toothpick or cake tester  inserted into the center comes out clean. Allow to cool down in the pan for 10 minutes then transfer to a wire rack to cool completely.

For the Glaze:

Heat a small skillet over medium-high heat. Once the pan is hot, add in the butter. The butter should instantly start to melt and turn golden. Once melted, turn off the heat and add in the maple syrup and vanilla. Whisk until well combined. It will bubble up. Once the bubbles have subsided a bit, whisk in the powdered sugar. Keep whisking while adding the heavy creamy. Drizzle warm glaze over cooled cake. Slice and serve.