Candied Ginger Pumpkin Bread w/ Maple Glaze

Candied Ginger Pumpkin Bread #pumpkin #dessert
I baked you this lovely pumpkin bread infused with the zingy flavor of ground ginger and topped with a maple syrup glaze. A task for my monthly Baking Partners Group to celebrate October and all things pumpkin.

Pumpkin loves ginger and ginger loves it right back. A happy marriage. I couldn’t help but add a little cinnamon and vanilla extract to the mix. It’s just enough to enhance the ginger and not take away from its starring role.

Join my baking group!

This will forever be known as the day I went ginger candy crazy. I got a little carried away and chopped up a whole bag of crystallized ginger to sprinkle on top. If you never had candied ginger before you should know it has a sharp, peppery bite. While I love the stuff, getting an entire mouth full is a little overwhelming. I seriously don’t know what possessed me. . . this is a perfect example of too much of a good thing. Don’t do what I did.

I take that back. In the case of baking this pumpkin bread then you should definitely follow suit! It’s one of the richest, most delicious pumpkin breads I’ve made. It’s more like cake really with its moist, dense, sweet crumb. It had my entire family coming back for ‘just one more’ slice.

I’m pretty sure you will too.

Pumpkin Bread

Candied Ginger Pumpkin Bread w/ Maple Glaze

Rating: 51

Cook Time: 1 hour, 10 minutes

Yield: 1 loaf

Candied Ginger Pumpkin Bread w/ Maple Glaze

Pumpkin bread infused with the zingy flavor of ground ginger and topped with a maple syrup glaze.


12 tablespoons (1 1/2 sticks) unsalted butter, melted
2 + 1/2 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon salt
1 cup granulated sugar
1 cup packed light-brown sugar
1 can (15 ounces) pumpkin puree (1 + 3/4 cups)
3 large eggs
2 teaspoons vanilla extract
1/4 cup maple syrup
1/4 teaspoon vanilla extract
2 tablespoons unsalted butter
1/3 cup confectioner's sugar, plus more if needed
1 tablespoon heavy cream
a pinch of salt
2 tablespoons crystallized/candy ginger, chopped


  1. Preheat oven to 375 degrees F. Butter and flour a standard-sized loaf pan.
  2. In a medium bowl whisk the flour, baking powder, ginger, cinnamon and salt together.
  3. In a separate large bowl whisk both sugars, the pumpkin, melted butter, eggs and vanilla together. Add the flour mixture and stir until just combined.
  4. Spoon the batter (it will be thick) into the prepared pan and bake 60 - 70 minutes until a toothpick comes out mostly clean from center - a few moist crumbs are ok - wet batter is not.
  5. Let cool 20 minutes, turn out from pan to a platter and cool completely.
  6. For the Glaze:
  7. Heat a small skillet over medium/medium-high heat and melt the butter. Let it cook for 1 - 2 minutes until it's bubbly all over. Turn off the heat.
  8. Add the maple syrup and vanilla, whisking until well combined. It will be bubbly.
  9. Whisk in the confectioners' sugar then the heavy cream with a pinch of salt. If it's very thin you can whisk in an additional tablespoon or two of confectioners' sugar.
  10. Spoon/drizzle over the cake. Sprinkle with ginger.


Adapted from Simply Scratch

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

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