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Citrus Glazed Pumpkin and Ginger Loaf

Whether you are making a gingerbread loaf or muffins, this recipe reaches new heights with the inclusion of pumpkin puree and is topped off with an orange drizzle.

Citrus Glazed Pumpkin and Ginger Loaf
Serves: 2
Cook time: 
Total time: 
Ingredients
  • 170g butter
  • 1¼ cups brown sugar
  • 2 ¾ cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 teaspoons cinnamon
  • ¼ teaspoon allspice
  • ½ teaspoon nutmeg
  • ⅓ cup crystallised ginger, diced very small
  • ½ cup diced pecans or ½ cup chocolate chips (optional)
  • 3 large eggs
  • 1½ tablespoons molasses
  • 2 cups pumpkin purée
For citrus glaze
  • 1¼ cups icing sugar
  • 1 tablespoon orange zest
  • 2 tablespoons water or milk
Instructions
  1. Preheat your oven to 175°C. Grease two 22 x 12cm Loaf Pans.
  2. In a large bowl mix together the butter and brown sugar until well blended.
  3. Add the flour, baking powder, baking soda, salt, spices, ginger, and nuts or chocolate chips, if you're using them. Mix well — the batter will look crumbly.
  4. Add the eggs one at a time, scraping the bottom and sides of the bowl after each addition.
  5. Scoop the batter into the greased loaf pans.
  6. Bake the loaves for 50 to 55 minutes, or until a cake tester inserted in the centre comes out clean.
  7. Remove the bread from the oven and let it cool for 15 minutes before turning out of the pan(s). Allow to cool a bit, then glaze if desired.
  8. To make the glaze - Whisk together all the ingredients, adding extra liquid until the glaze is smooth and the consistency of molasses.
Notes
For a shiny finish, brush the glaze over the bread while they're still warm; for a thick white finish, cool the bread completely before glazing.
Store well wrapped on the bench for 3 to 4 days; or freeze for up to 3 months.
This recipe can also be used to make muffins. If you're making muffins, grease 24 muffin cups, or line them with muffin papers. Fill the cups about ⅔ full. Bake the muffins for 18 to 20 minutes, or until they are lightly browned on the edges and the middle springs back when touched.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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