Pumpkin Bread with Honey brown butter glaze

It’s Halloween month and aptly the baking partners challenge this month is Pumpkin ginger bread. This was the first time in my short baking partners’ history that I felt confident about the challenge. This pumpkin bread is a dense, spiced pumpkin loaf that is loaded with pumpkin. I boiled and pureed yellow pumpkin to use them in this loaf. The honey brown butter glaze was just plain awesome. The original recipe called for maple syrup but I substituted honey for the maple syrup. I had a good mind to make another batch of the glaze to dip my loaf in before every bite. I loved it. I am going to be making this glaze many more times.
pumpkin bread



It’s Halloween month and aptly the baking challenge this month is Pumpkin ginger bread. This was the first time in my short baking partners’ history that I felt confident about the challenge. This pumpkin bread is a dense, spiced pumpkin loaf that is loaded with pumpkin. I boiled and pureed yellow pumpkin to use them in this loaf. The honey brown butter glaze was just plain awesome. The original recipe called for maple syrup but I substituted honey for the maple syrup. I had a good mind to make another batch of the glaze to dip my loaf in before every bite. I loved it. I am going to be making this glaze many more times.



I baked my loaf in a dark non-stick loaf pan and I found that the top browned faster than I expected, much before the insides were baked. And as it happens during such times, I couldn’t find a piece of foil to cover the pan to lessen the browning. So use a light coloured pan if you don’t want yours to brown too fast. The ginger adds beautiful flavour and spice to this bread. It tasted great warm out of the oven. A scoop of ice-cream alongside a slice of this spiced pumpkin ginger bread would make a hearty dessert.

Prep time: 20 mins
Baking time: 1hr 10 mins
Makes – 15 slices

Ingredients

Butter – 12 tbsp melted
Flour – 2-1/2 cups
Baking powder – 2 tsp
Ground ginger – 2 tsp
Salt – 1 tsp
Granulated sugar – 1 cup
Brown sugar – 1 cup
Pumpkin puree – 1-3/4 cups
Eggs – 3 large

For the Glaze

Honey – ¼ cup
Vanilla – ½ tsp
Butter – 2 tsp
Icing sugar – 1/3 cup
Cream – 1 tbsp
Salt – a pinch

Method

1.      Preheat oven to 375 F. Grease and dust a loaf pan with flour. Tap out the excess flour and set aside.

2.      Sieve together flour, baking powder and salt twice. Add ground ginger and whisk to combine.

3.      In another bowl, beat eggs well till pale. Add sugars and beat well. Then add the melted butter and pumpkin puree. Beat till fully incorporated. Add the flour and beat on low speed just until combined.

4.      Pour batter into prepared pan and bake for 1 hour or 70 minutes. A skewer inserted into the centre should come out with a just a slight coating.

5.      Let cool for 15 minutes. Remove from pan and let cool completely.

6.      To make the glaze, heat a skillet. When hot add the butter. The butter should immediately melt and turn golden. Turn off. Add honey, sugar and vanilla essence and whisk well till smooth. Add cream and salt and whisk to combine. Drizzle warm glaze over loaf. Slice and serve.
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