The Year of Living Audaciously

Former food blog, now travel blog - following my year as a Fulbright ETA in Indonesia

Pumpkin Gingerbread with Pumpkin Spice Glaze

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Pumpkin Gingerbread with Pumpkin Spice

Guess who is headed to New York today??? EEEEK!

I’m volunteering at the Clinton Global Initiative Annual Meeting – and absolutely cannot wait! (See this post that I wrote a few weeks ago for all the details!) I can’t wait to see who I may get to meet, to connect with other inspiring young adults, and hang out with Obama and the Clintons 😉 Plus, I’m never going to complain about taking a week off of school and work! Although that did make this last week quite horrendous… And I don’t even want to think about what will happen when I get back. But for now, I’m jumping on the plane and jetting off to NYC!

Before I leave though, I have to share with you this amazing pumpkin bread recipe. I’m not sure how I had time to make it but Thursday afternoon arrived, I finished my classes for the week (and for the next ten days really!), and I decided I just really, really needed a baking break 🙂 I also had yet to bake with pumpkin this year – so I was ready to officially usher in fall.

Pumpkin Gingerbread with Pumpkin Spice Glaze

This recipe is from my great-grandmother although I added my own spin with the pumpkin spice glaze. My grandma gave me my great-grandmother’s recipe card several years ago and I have been making this bread each fall since!

When Libby came home, she walked in the door and said “What have you been making? Please tell me it’s pumpkin bread!” She said each year, her mom would surprise her and her siblings with pumpkin bread one crisp fall day and that always signaled that fall was here! Well Libby, here you go!

Pumpkin Gingerbread with Pumpkin Spice Glaze
Recipe Type: Bread, Fall, Breakfast, Dessert
Author: Mackenzie
Prep time:
Cook time:
Total time:
Serves: 1 loaf
Recip from my Great Grandma Mildred
Ingredients
  • 1 1/2 cups sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1/2 cup pumpkin
  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • 1/3 cup water
  • 1/2 cup (or more if necessary) powdered sugar
  • 2-3 tablespoons milk
  • 2 drops pumpkin spice extract (or add some of the spices above!)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, beat together the sugar, oil and eggs until light in color, about 2 minutes. Beat in pumpkin.
  3. In a separate bowl, stir together the flour, baking soda, salt, baking powder, and spices. Alternately add the dry ingredients and water into the pumpkin mixture, maxing in between additions. Do not overbeat.
  4. Pour batter into greased loaf pan and bake for 1 hour and 10 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in pans for ten minutes and then invert onto a wire rack to cool completely.
  5. In a small bowl, stir together the powdered sugar, milk and pumpkin spice extract. Drizzle over the bread and allow to set.

 

Comments

  1. Grandma’s always have amazing recipes!! And tweaked a bit makes it even nicer. Your photos are beautiful and showcase this bread so temptingly!!

  10. This looks delicious! Do you use canned pumpkin or fresh? I’ve been thinking of buying a pie pumpkin and trying baking with fresh pumpkin again.

  13. This looks amazing, pinning for later! I can’t wait to try it, I love taking family recipes and tweaking them a bit, so fun!

  14. Pumpkin bread is one of my true favorites. Have you ever done this recipe in mini loaf size to give as gifts? If so, I’ll take one, lol 🙂

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