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
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
Reviews
I was skeptical of the crystalized ginger but also intrigued. I made this recipe twice. Once with half the crystalized ginger and once without. While both turned out great I was a little surprised that there was nothing remarkable special without the ginger. I gave away 3 loaves from each batch and got a lot of compliments from both. Next time I'll add the finely chopped crystalized ginger back in the mix.
What can you substitute for the crystalized ginger?