Best 7 Sugar Glaze For Ginger Pumpkin Bread Recipes

CINNAMON SUGAR PUMPKIN BREAD WITH BUTTERED RUM GLAZE RECIPE - (3.9/5)

Steps:

• In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through. Pour the milk and butter into a medium to large bowl. Allow to cool so it is no longer hot but also not cool (about 100-110°F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). Then add the pumpkin, salt and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 8 - 10 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time. Move dough to a lightly oiled bowl and cover with a clean towel. Allow rising in a warm place for 60-90 minutes or until doubled in size. While dough is rising, brown another 2 tablespoons of butter. Mix together the sugar, cinnamon, nutmeg, cloves, and ginger and mix well. Set aside. Next, grease and flour a 9×5 loaf pan and set aside. When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20×12 inch rectangle.* Paint the dough with the browned butter and sprinkle the sugar/spice mixture onto dough. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes. In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes or until top is a very deep golden brown. To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar. * If dough is difficult to roll out, cover with a towel and allow to relax for a few minutes then try again. Adapted from Willow Bird Baking

QUICK VANILLA GLAZE

Steps:

• In a small bowl, combine the sugar, milk and vanilla. Stir until smooth. Let stand for 5 minutes to thicken if desired. Spoon over bread.

PUMPKIN BREAD

Steps:

• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.
• Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
• Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

GINGER PUMPKIN BREAD

Steps:

• Preheat oven to 375 degrees. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans (see note, below); set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined.
• Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely. Glaze, if desired.

HEALTHY PUMPKIN GINGER BREAD

Steps:

• 1. Preheat the oven to 325 degrees F. Mist a 9x5 inch loaf pan with oil.2. Add the eggs, milk, pumpkin, oil, applesauce, maple syrup, and vanilla to a medium bowl and whisk until combined. 3. Add the flours, ginger, cinnamon, nutmeg, salt, baking soda, and baking powder to a large bowl and mix well. Pour the wet ingredients into the dry and stir until just combined. Gently fold in the pomegranate seeds (do not overmix). 4. Pour the batter into the prepared loaf pan and tap the bottom a few times on the counter to even everything out. Bake on a middle rack for 60-70 minutes, or until a toothpick inserted into the center comes out clean (60 minutes will result in a super moist, cake like consistency; 65-plus minutes will still create a moist but firmer consistency. Both textures are delicious). Let the bread cool for at least 10 minutes. Slice and serve with pomegranate seeds.

VANILLA-GLAZED PUMPKIN BREAD

Steps:

• Beat sugar and eggs until fluffy; add pumpkin and mix well.
• In another bowl, combine flour, salt, cinnamon, baking powder, baking soda and nutmeg together.
• Stir dry ingredients into sugar mixture alternating with oil and water; add vanilla, mixing well. Beat for 3 minutes; fold in nuts.
• Divide and pour into 3 greased loaf pans. Bake at 350° for one hour.
• Mix glaze ingredients together in a saucepan boil for 3 minutes.
• Brush hot glaze over tops of warm loaves.

BASIC SUGAR GLAZE

Steps:

• 1. Place the sugar in a medium bowl and slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.