Pumpkin Bread with Gingerbread Topping Recipe

Be the first to add a review

Pumpkin Bread with Gingerbread Topping Recipe photo by Taste of Home

Pumpkin Bread with Gingerbread Topping Recipe

Be the first to add a review

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

Featured In: 50 Cozy Bakes That Begin With Canned Pumpkin

MAKES:

30 servings

TOTAL TIME:

Prep: 35 min. Bake: 30 min. + cooling

Rate

Comment

Save

Print

VERIFIED BY Taste of Home Test Kitchen

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

Ingredients
Directions

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

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).