Best 3 Pumpkin Bread With Gingerbread Topping Recipes
Indulge in the delightful symphony of flavors with our Pumpkin Bread with Gingerbread Topping. This culinary masterpiece combines the comforting warmth of pumpkin bread with the tantalizing zest of gingerbread, resulting in a taste sensation that will transport you to a cozy autumn afternoon. The moist and tender pumpkin bread is studded with aromatic spices like cinnamon, nutmeg, and ginger, while the decadent gingerbread topping adds a delightful crunch and a burst of molasses-infused sweetness. With the additional recipes included, you'll discover a treasure trove of pumpkin and gingerbread-inspired treats, such as Pumpkin Muffins with Gingerbread Streusel and Pumpkin Pie Bars with Gingerbread Crust. Prepare to embark on a delightful baking adventure with our Pumpkin Bread with Gingerbread Topping, leaving your taste buds captivated and your heart filled with warmth.
Here are our top 3 tried and tested recipes!
PUMPKIN GINGERBREAD
Wonderfully flavorful and fragrant bread for the holidays.
Provided by frosty
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
- In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
- In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
- Bake in preheated oven until toothpick comes out clean, about 1 hour.
Nutrition Facts : Calories 262.6 calories, Carbohydrate 40.7 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 313.1 mg, Sugar 25.7 g
PUMPKIN GINGERBREAD
Pumpkin and ginger are so compatible that to use them in one recipe makes this quick bread doubly delicious. This is my favorite bread during the holiday season because these old-fashioned flavors evoke warm memories of times past.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 mini loaves.
Number Of Ingredients 14
Steps:
- In a large bowl, combine 1/2 cup flour, brown sugar, baking powder, cinnamon, ginger and baking soda. Add the pumpkin, molasses, egg, butter and milk. Beat on low speed for 30 seconds, then on high for 2 minutes. , Add the remaining flour; beat on high for 2 minutes. Pour into two greased 4-1/2x2-1/2x1-1/2-in. loaf pans. (There will be a small amount of dough in each pan.) Combine topping ingredients; sprinkle over batter. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 194 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 142mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN BREAD WITH GINGERBREAD TOPPING
This yummy pumpkin bread won first prize in the Acorn Pantry Bread Contest. It melts in your mouth, and the recipe easily doubles for gift-giving. -Renee' Nanez, Frederic, Wisconsin
Provided by Taste of Home
Time 1h5m
Yield 5 loaves (6 slices each).
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat. Transfer to a large bowl; cool slightly. Add sugar, pumpkin and eggs; beat until well blended., In another bowl, whisk flour, cinnamon, nutmeg, baking soda, baking powder and salt; gradually beat into pumpkin mixture. Fold in walnuts and ginger., Transfer to five greased 5-3/4x3x2-in. loaf pans. Place cookies, brown sugar, flour, cinnamon and nutmeg in a food processor; pulse until cookies are finely ground. Add butter; pulse until crumbly. Sprinkle cookie mixture and, if desired, walnuts over batter., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.
Nutrition Facts : Calories 212 calories, Fat 9g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 156mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.
Tips:
- Choosing the Right Pumpkin: Opt for a sugar pumpkin or a small pie pumpkin for the best flavor and texture.
- Preparing the Pumpkin: Cut the pumpkin in half, scoop out the seeds, and roast it until tender. This enhances the pumpkin's natural sweetness and makes it easier to blend.
- Measuring Ingredients: To ensure accurate measurements, use a kitchen scale instead of measuring cups for ingredients like flour, sugar, and spices.
- Mixing the Batter: Combine the dry ingredients in a separate bowl before adding them to the wet ingredients. This helps prevent overmixing and ensures even distribution.
- Baking the Bread: Preheat the oven to the correct temperature before placing the bread in. Bake until a toothpick inserted into the center comes out clean.
- Making the Gingerbread Topping: Combine the melted butter, brown sugar, and cinnamon in a saucepan and bring to a boil. Add the chopped walnuts and simmer until the mixture thickens. Pour the topping over the baked pumpkin bread.
Conclusion:
This pumpkin bread with gingerbread topping is a delicious and festive treat that is perfect for fall gatherings. With its moist texture, rich pumpkin flavor, and sweet and spicy topping, it's sure to be a hit. By following the tips and instructions provided in the recipe, you can easily create this delightful dessert at home. Enjoy a slice of this pumpkin bread with a warm cup of coffee or tea for a cozy and comforting experience.
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