I have an obsession with loaves and bread in general. Maybe it’s the season, maybe it’s that they are just so easy and are great make-ahead breakfasts for cold, dark mornings. Whatever it is, I’m not complaining! Here is my latest loaf recipe, based off this recipe from Martha Stewart!
Please note that this recipe is designed for two smaller loaves – however, I stuck to the recipe and made one larger loaf. If you do the same, adjust the cook time to ensure a thoroughly baked loaf.
GINGER + NUTMEG PUMPKIN LOAF
PREP TIME: 20 minutes
ACTIVE TIME: 1 hour
TOTAL TIME: 1 hour and 20 minutes
SERVES: 1 or 2 loaves
- 1 and 1/2 sticks butter (or 12 tablespoons), melted
- 2 and 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground ginger (I added a bit extra)
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon ground ginger
- 1 cup granulated white sugar
- 1 cup brown sugar
- 1 3/4 cups pumpkin puree
- 3 large organic free-range eggs
- sugar glaze for garnish (optional)
- 1 and 1/2 cup powdered sugar
- 2 to 3 tablespoons water
- Preheat oven to 375 degrees F, then grease and flour* the loaf pan(s).
- In a large bowl, whisk flour, baking powder, ground ginger, nutmeg, cinnamon, and salt. I added extra ginger, cinnamon, and nutmeg here.
- In a medium bowl, whisk together sugars, eggs, pumpkin, melted butter. Slowly add mixture to the dry mix bowl, and stir until just combined.
- Pour batter into pan(s). Bake for about 1 hour, or until a toothpick inserted i the centre of the loaf comes out clean. Let cool for 10 minutes, and then flip the pan(s) upside down to remove the loaf and let cool completely on a wire rack. Decorate with sugar glaze if desired (recipe below).
In a small bowl, mix the powdered sugar and water together until mixture is thick and smooth. Place the loaf on parchment paper for easier clean-up, and drizzle the glaze over the loaf. Let the glaze dry for 15 minutes before serving. This recipe makes enough glaze for two loaves.