Pumpkin Gingerbread with Maple Glaze

Pumpkin Gingerbread with Maple Glaze (makes one loaf)

Gingerbread ingredients:

• 2 1/2 cups flour
• 2 teaspoons baking powder
• 2 teaspoons ground ginger
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 10 tablespoons melted butter (1 stick plus 2 tablespoons)
• 1 cup sugar
• 1 cup packed brown sugar
• 1 15-oz can pumpkin puree (not pumpkin pie filling)
• 3 eggs
• 2 teaspoons vanilla extract

note: additional butter and flour needed for greasing the pan (or use non-stick cooking spray)

Maple Glaze ingredients:

• 1 tablespoon butter
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1/3 cup confectioners sugar
• pinch of salt

-Preheat your oven to 375 degrees fahrenheit. Butter and flour a 9 x 5-inch loaf pan, or use nonstick

cooking spray.

-Whisk the flour, baking powder, ginger, salt and cinnamon in a medium bowl until combined.

-In a large bowl, stir the melted butter, sugar, brown sugar, pumpkin, eggs and vanilla together until

thoroughly combined.

-Stir the flour mixture into the pumpkin mixture just until incorporated.

-Pour the batter into your prepared pan. Bake for one hour to one hour and fifteen minutes, until a

toothpick inserted into the center comes out clean (or with only a few moist crumbs).

While the gingerbread is baking, prepare your maple glaze:

-Melt the butter in a small saucepan over medium/high heat until it's bubbly (about one minute).

-Remove the pan from the heat and whisk in the maple syrup and vanilla until combined. It will

bubble at first, but as you whisk it will calm down.

-Whisk in the confectioners sugar and a pinch of salt until smooth. Set aside until your gingerbread

is finished baking.

-Let the gingerbread cool down for about 10 minutes and then place it onto a serving

platter. Serve it while it's still warm, or after it's cooled, with the maple glaze drizzled

on top.