Monday morning I woke up with visions of warm Pumpkin Gingerbread with Maple Icing dancing in my head.
The visions of pumpkin bread may have been inspired by our weekend spent hiking among the fragrant pine trees of central Oregon. The air was cool and crisp, and the sun was luminous with a warm autumn glow.
I adore the change of seasons. It feels like a new beginning. Another chance to create something new and exciting.
For me, each season is like a treasure box filled with the gift of food.
You can only imagine what I did Monday afternoon. I made Pumpkin Gingerbread with Maple Icing. It’s amazing how the simplest act of baking a seasonal bread can make me so happy.
Which is why I’m now sharing this recipe with you. I’m hoping it makes you just as happy too.
This Pumpkin Gingerbread with Maple Icing is moist with a soft crumb and tastes like a crisp October day. Lightly scented with a hearty assortment of spices, sweetened to perfection and of course, topped with an icing laced with maple syrup.
Nature inspires me. It’s one of my happy places. It’s where recipe ideas just pop into my head and where my heart feels at home. I hope you have a chance to enjoy the autumn days outdoors. Whether it’s a long walk among the fallen leaves or a visit to the pumpkin patch and corn maze.
Then go home and make some pumpkin gingerbread. 😉
Delicious Wishes and Loads of Love,
Karista
Pumpkin Gingerbread with Maple Icing
Ingredients
For the Pumpkin Gingerbread
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon allspice
- 1/2 teaspoon ground cloves
- 1 1/2 teaspoons ground ginger
- 1 cup vegetable oil
- 3 cups granulated sugar
- 1/4 cup molasses
- 4 eggs
- 1 15-ounce can of pumpkin (not pumpkin pie mix)
- 1/2 cup water
For the Maple Icing
- 1 1/2 cups powdered sugar
- 1 tablespoon water
- 2 tablespoons maple syrup
Instructions
- 1. Pre-heat the oven to 350F.
- 2. Grease two 9x5 loaf pans.
- 3. In a medium bowl, whisk together the dry ingredients.
- 4. In an electric mixer, mix together the vegetable oil, sugar, molasses and eggs until smooth and blended.
- 5. Then blend in the pumpkin puree.
- 6. Slow mix in the dry ingredients and add 1/2 cup water.
- 7. Divide the batter between the two loaf pans and then place them on a baking sheet. Put the baking sheet in the oven and bake for about 45 minutes to one hour or until done.
- 8. Remove the bread from the oven and let it cool.
- 9. Whisk together the powdered sugar, water and maple syrup. When the bread is cool, remove it from the loaf pan and drizzle with the icing.
Pumpkin Bread! Yummmmmmmy! Thank you and biggest love!????
I thought of you when I made this bread. 🙂 I’ll make it for you next time you visit. It has your name written all over it. LOVE you! xoxo
Love the idea of pumpkin and ginger. Bring on the autumn flavours! 🙂
I feel the same!Bring on the autumn flavors. 🙂 Thanks Virginia. Enjoy the new season. Karista