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.