A moist and delicious spiced pumpkin bread, rich in fall flavors and topped with a delectable maple-vanilla icing – perfect to enjoy with a hot drink!
I can’t think of a better way to spend the cool, crisp weather than with two of the best flavors molded together – pumpkin, and gingerbread.
Spiced Pumpkin Bread
Agree? Put on your cozy socks, grab your fluffy blanket, and sit down on your soft and comfy sofa. Turn on your favorite Hallmark movie and get ready to relax with a piece of this spiced pumpkin bread. It’s the perfect blend of pumpkin and savory gingerbread spices. Topped with a thin layer of maple icing, you won’t be able to have just one slice ..
You will go back for seconds…
It’s a little sweet, but not overly done. It would make a wonderful gift for a neighbor this holiday season. Instead of one loaf, bake several in a mini muffin tin. Then, wrap it up and tie with a beautiful bow or ribbon and hand carry it to your neighbors just after it’s frosted.
I think you will agree that this makes a delicious addition to your holiday menu!
Fall Spice Pumpkin Gingerbread
- 1/2 C coconut oil
- 1/2 C brown sugar
- 1 C pumpkin puree
- 2 eggs room temp
- 2 Tbsp molasses
- 1.5 C all purpose flour
- 1/2 tsp sea salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp allspice
- 2 tsp baking powder
- 3 Tbsp maple syrup
- 1 Tbsp milk
- 1 tsp vanilla extract
- 1 1/2 C. powdered sugar
- Preheat your oven to 350 degrees F. Grease your loaf pan -- mine is 9 x 5 x 3. Sprinkle a little flour in the bottom of the pan and give it a nice shake to give the bottom of pan an even coating.
- In your mixer, combine the coconut oil, sugar, pumpkin, eggs, and molasses, Stir to combine.
- Add the dry ingredients - flour, sea salt, spices and baking powder and stir just until combined. Do not over mix.
- Pour the batter into the greased and floured loaf pan and level the top. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool for 30 minutes, then run a knife around the inside of the pan, and turn out to remove.
- Allow the loaf to cool completely before icing.
- To make the icing: add the powdered sugar, maple syrup, milk and extract to your mixer and whip until combined - the icing should not be too thin, but should be thinner than a thick paste. Feel free to add more maple syrup or milk to taste (as needed).
- Spread the icing out on the loaf evenly and allow to set before you wrap or cut.
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Adapted from allrecipes