Pumpkin Bread with Gingerbread Topping Recipe

Pumpkin Bread with Gingerbread Topping Recipe
Pumpkin Bread with Gingerbread Topping Recipe photo by Taste of Home
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Pumpkin Bread with Gingerbread Topping Recipe

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This yummy pumpkin bread won first prize in the Acorn Pantry Bread Contest. It melts in your mouth, and the recipe easily doubles for gift-giving. —Renee' Nanez, Frederic, Wisconsin
MAKES:
30 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min. + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min. + cooling

Ingredients

  • 3/4 cup butter, cubed
  • 2-1/4 cups sugar
  • 1-1/2 cups canned pumpkin
  • 3 large eggs
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts
  • 1/2 cup finely chopped crystallized ginger
  • TOPPING:
  • 10 gingersnap cookies
  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 6 tablespoons cold butter
  • 1/4 cup finely chopped walnuts, optional

Directions

Preheat oven to 350°. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat. Transfer to a large bowl; cool slightly. Add sugar, pumpkin and eggs; beat until well blended.
In another bowl, whisk flour, cinnamon, nutmeg, baking soda, baking powder and salt; gradually beat into pumpkin mixture. Fold in walnuts and ginger.
Transfer to five greased 5-3/4x3x2-in. loaf pans. Place cookies, brown sugar, flour, cinnamon and nutmeg in a food processor; pulse until cookies are finely ground. Add butter; pulse until crumbly. Sprinkle cookie mixture and, if desired, walnuts over batter.
Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool. Yield: 5 loaves (6 slices each).
Originally published as Pumpkin Bread with Gingerbread Topping in Taste of Home Christmas Annual Annual 2015, p76

  • 3/4 cup butter, cubed
  • 2-1/4 cups sugar
  • 1-1/2 cups canned pumpkin
  • 3 large eggs
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts
  • 1/2 cup finely chopped crystallized ginger
  • TOPPING:
  • 10 gingersnap cookies
  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 6 tablespoons cold butter
  • 1/4 cup finely chopped walnuts, optional
  1. Preheat oven to 350°. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat. Transfer to a large bowl; cool slightly. Add sugar, pumpkin and eggs; beat until well blended.
  2. In another bowl, whisk flour, cinnamon, nutmeg, baking soda, baking powder and salt; gradually beat into pumpkin mixture. Fold in walnuts and ginger.
  3. Transfer to five greased 5-3/4x3x2-in. loaf pans. Place cookies, brown sugar, flour, cinnamon and nutmeg in a food processor; pulse until cookies are finely ground. Add butter; pulse until crumbly. Sprinkle cookie mixture and, if desired, walnuts over batter.
  4. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool. Yield: 5 loaves (6 slices each).
Originally published as Pumpkin Bread with Gingerbread Topping in Taste of Home Christmas Annual Annual 2015, p76

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