Pumpkin Gingerbread with Orange Glaze
You can either make this gingerbread as a loaf or muffins. Either way, the orange glaze adds the perfect finishing touch!
3/4 cup (6 ounces) butter or vegetable shortening
1 1/4 cup (9 ounces) brown sugar
2 3/4 cups (12 1/4 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon allspice
1/2 teaspoon nutmeg
1/3 cup (2 ounces) crystallized ginger, minced
1/2 cup diced pecans or chocolate chips (optional)
3 large eggs
2 tablespoons (1 1/2 ounces) molasses
1 can (15 ounces) pumpkin
Prepare: Preheat your oven to 350°F. Prepare your pans -- grease two 8 1/2 x 4 1/2-inch loaf pans for loaves; if you're making muffins, grease 24 muffin cups or line them with muffin papers.
Mix: In a large bowl beat together the butter and brown sugar until well blended. Add the flour, baking powder, baking soda, salt, spices, ginger, and nuts, if you're using them, then mix well -- the batter will look crumbly. Add the eggs one at a time, scraping the bottom and sides of the bowl after each addition. Beat in both the molasses and the pumpkin until they are evenly distributed. Finally, stir in the chocolate chips, if you're using them. Scoop the batter into the greased loaf pans or the muffin cups -- filling the cups about 2/3 full.
Bake: Bake the muffins in the preheated 350°F oven for 18 to 20 minutes, or until they are lightly browned on the edges and the middle springs back when touched. Bake the loaves at the same temperature for 50 to 55 minutes, or until a cake tester inserted in the middle comes out clean.
Remove the bread from the oven and let it cool for 15 minutes before taking it out of the pan(s). Let it cool a bit then glaze, if you like (see below). Yield: 2 loaves or 24 muffins.
Orange Glaze1 1/4 cup (5 ounces) confectioners' sugar
In a medium-sized bowl, mix together all the glaze ingredients until smooth, adding additional liquid, a bit at a time, until the glaze has the consistency of molasses or will drizzle from a spoon in a long strand.
1/8 teaspoon tangerine oil or orange oil OR 1 tablespoon orange zest
2 tablespoons (1 ounce) water or milk
For a shiny finish, brush the glaze over the bread or muffins while they're still warm; for a thick white finish, cool the bread completely before glazing.
Reviews
03/05/2010
I made these muffins in the coffee shop where I bake and the only change I made was to make them vegan by using vegan margarine and egg replacer. I made the glaze with orange oil and orange juice mixed with the confectioner's sugar which drizzled beautifully over slightly warm muffins. These were a huge hit and were snapped up in a flash. They go in the keeper file! Thank goodness KAF comes in giant food-service bags!!!
02/16/2010
I made this recipe into 2 loaves (8-1/2 x 4-1/2).. Next time I make this, I might use slightly smaller loaf pans. I think the glaze really added to this. I drizzled and brushed it on as soon as I took the loaves out of the pan. Although this is very good, I think it would be even better with mashed sweet potatoes, and I wonder how those orange-flavored cranberries or golden raisins would work. I agree with a previous reviewer: there were not enough nuts in this recipe. I also upped it to 3/4 cup.
12/09/2009
This bread is fantastic! Incredibly moist…the pumpkin flavor is well-complemented by the warm spices and molasses. I'd recommend at least 3/4 cups of pecans (if you're using them) as they seemed a little sparse in the muffins. Also, make sure you use good cinnamon…it makes all the difference! The glaze was very lightly flavored, with the orange acting as a perfect complement to the flavors of this bread.
11/03/2009
Loved this recipe made as muffins and everyone asked for the recipe.
10/27/2009
This is deliciously moist. The spices are perfect. I didn't use the glaze, made muffins instead of loaves, and had to substitute ground ginger. The hubby and kids loved them as well.
10/14/2009
I have made this recipe without the glaze many times. It was a hit with the kindergarten class, from students to teachers. Just chop the ginger really fine and the kids won't notice big spicy bites.
Bookmark/share
this recipe