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Delicious pumpkin bread smothered in a maple brown butter icing.
Preheat oven to 375 F. Take an 8×5 loaf pan and lightly butter or spray it with baking spray and then dust with flour (tap out any excess flour and discard), set aside.
In a medium bowl, whisk together flour, baking powder, ginger and salt.
In a large bowl, whisk together sugars, pumpkin, melted butter and eggs. Next add in the flour mixture, and stir until just combined.
Pour batter into the prepared pan. Bake until a cake tester is inserted into the center and comes out with only a smidge of coating it, which is about 60 to 70 minutes.
Remove pan from oven and let bread cool in the pan for 10 minutes then invert pan and remove the loaf. Next, transfer the loaf to a wire rack to cool completely.
For the glaze:
Heat a small skillet over medium/medium-high heat. Once the pan is hot, add in the two tablespoons of unsalted butter. The butter should instantly start to melt and turn golden.
Once butter is melted and has turned a deep golden color, turn off the heat and add in the maple syrup and vanilla, whisking constantly (it should bubble up). Once the bubbles have subsided a bit, whisk in the powdered sugar.
Keep whisking while adding the tablespoon of heavy creamy and a pinch of kosher salt.
Drizzle warm icing over cooled cake. Slice and serve!
The Ginger Pumpkin Bread recipe was adapted from Martha Stewart. The Maple Brown Butter Icing is from yours truly!
This Low Fat Banana, Date & Nut Bread may be low on fat, but it’s not low on flavor! It’s perfect to enjoy with that morning tea or coffee. This recipe makes two loaves, one to eat now, and one to put in the freezer to enjoy later.
Better than Starbucks makes!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!