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Ginger-Topped Pumpkin Bread
Warm cinnamon and cloves meet the sharp, sweet bite of crystallized ginger in this incredibly tender loaf. Unsweetened applesauce steps in for some of the traditional fat, keeping the crumb soft for days. You'll get two beautiful loaves from one batch, making it easy to keep one and share the other. A simple powdered sugar glaze ties all those cozy autumn flavors together.
Equipment
- Oven
- Loaf Pan
Ingredients
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 1 2 ⁄ 3 cups granulated sugar
- 2 ⁄ 3 cup unsweetened applesauce
- ½ cup milk
- 2 teaspoons vanilla
- 1 cup fat-free egg product or 2 eggs plus 4 egg whites
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon ground cloves
- 2 ⁄ 3 cup powdered sugar
- 2 to 3 teaspoons warm water
- ¼ teaspoon vanilla
- 3 tablespoons finely chopped crystallized ginger
Instructions
- 1Preheat the oven to 350°F and grease the bottoms of two 8x4-inch or 9x5-inch loaf pans with cooking spray or shortening.
- 2Combine the pumpkin, granulated sugar, applesauce, milk, 2 teaspoons of the vanilla, and eggs in a large bowl. Stir in the flour, baking soda, salt, cinnamon, baking powder, and cloves until just mixed. Don't overmix, or the bread will become tough. Pour the batter evenly into the prepared pans.
- 3Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pans for 10 minutes, then run a knife around the edges to loosen the sides.
- 4Transfer the loaves from the pans to a wire cooling rack. Let them cool completely for about 1 hour before glazing so the icing doesn't melt off.
- 5Whisk the powdered sugar, warm water, and the remaining 1/4 teaspoon of vanilla in a small bowl until the mixture is thin enough to pour. Drizzle the glaze over the cooled loaves and scatter the chopped crystallized ginger on top.
Notes
- Storage: Wrap the finished bread tightly and store at room temperature for up to 4 days, or keep it in the refrigerator for up to 10 days.
- Ingredient tip: You'll usually find crystallized ginger in small glass jars or plastic bags in the baking aisle of most grocery stores.
- Freezing: These loaves freeze exceptionally well. Wrap the unglazed loaves tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature and glaze before serving.