Southern Ginger Pumpkin Bread W Pecan Glaze
From kennadlovley 11 years agoIngredients
- 1 1/2 sticks (12 tablespoons) butter, melted, plus more for preparing pans shopping list
- 2 1/2 cups flour, plus more for preparing pans shopping list
- 2 teaspoons baking powder shopping list
- 2 teaspoons ground ginger or 1 tsp fresh grated shopping list
- 1 teaspoon salt shopping list
- 1 cup sugar shopping list
- 1 cup brown sugar, packed shopping list
- 1 can canned pumpkin (15 ounces) or 2 cups fresh, pureed pumpkin shopping list
- 3 eggs shopping list
- makes two loaves shopping list
- glaze: Once cool, glaze if desired. Combine 1 1/2 cups confectioners' sugar with 2-3 tablespoons water, 2 tsp maple syrup in a liquid measuring cup. Stir until the glaze is smooth and thick, with no lumps. add 2/3 cup pecans. Drizzle over the loaves and let set shopping list
How to make it
- Pre-heat the oven to 375°F. Butter and flour two 8 1/2-inch x 4 1/2-inch loaf pans (or spray with Baker’s Joy).
- In a medium size bowl, whisk together the flour, baking powder, ginger and salt. In a large bowl, whisk together both the sugars, pumpkin, melted butter and eggs. Add the flour mixture and stir until just combined.
- Divide the batter evenly between the loaf pans. Bake for 45-50 minutes, until a toothpick inserted in the center of the loaves comes out clean. Let cool for 10 minutes, then invert the loaves onto a cooling rack to cool completely and glaze... enjoy!
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