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Pumpkin Bread with Gingerbread Topping

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
  • Total Time
    Prep: 35 min. Bake: 30 min. + cooling
  • Makes
    5 loaves (6 slices each)

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.

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

    Reviews

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    • mymixes
      Dec 18, 2017

      What can you substitute for the crystalized ginger?