Pumpkin Bread with Gingerbread Topping Recipe

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Pumpkin Bread with Gingerbread Topping Recipe photo by Taste of Home

Pumpkin Bread with Gingerbread Topping Recipe

Read Reviews

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

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VERIFIED BY Taste of Home Test Kitchen

CONTEST WINNER

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).

Test Kitchen Tips

To ensure even distribution of leavening and spices, it helps to whisk the dry ingredients very thoroughly.

For the most tender texture in quick breads, it's best to use a gentle hand when mixing the batter.

Originally published as Pumpkin Bread with Gingerbread Topping in Taste of Home Christmas Annual Annual 2015, p76

Nutritional Facts

1 slice: 212 calories, 9g fat (5g saturated fat), 37mg cholesterol, 156mg sodium, 32g carbohydrate (20g sugars, 1g fiber), 2g protein.

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).