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Ginger Pumpkin Bread with Maple Brown Butter Icing


This Ginger Pumpkin Bread with Maple Brown Butter Icing is a warm and welcoming treat for the holidays. Enjoy!

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Rate this recipe 4.6/5 (18 Votes)


  • 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
  • Dash of salt
  • 1 cup granulated sugar
  • 1 cup light-brown sugar, packed
  • 1 (15-ounce) can pumpkin puree (1 3/4 cups)
  • 3 large eggs
  • 1/4 cup real maple syrup
  • 1/4 teaspoon real vanilla extract
  • 2 tablespoons unsalted butter
  • 1/3 cup powdered sugar, plus more if needed
  • 1 tablespoon heavy cream
  • Pinch of kosher salt


Servings 8
Preparation time 20mins
Cooking time 150mins
Adapted from


Step 1

Preheat oven to 350°F.

In a 8x5-inch loaf pan; lightly butter or spray with baking spray and then dust wit flour (tap out any excess flour and discard), set aside.

In a medium bowl, whisk together flour, baking powder, ginger, and salt.

In a large bowl, whisk together sugars, pumpkin, melted butter, and eggs. Next add in the flour mixture, and stir until just combined.

Pour batter into the prepared pan. Bake until a cake tester is inserted into the center and comes out with only a smidgen coating it, which is about 60 to 70 minutes.

Let cool 10 minutes; invert pan and transfer the loaf to a wire rack to cool completely.


Heat a small skillet over medium/medium-high heat.

Once the pan is hot, add in the two tablespoons of unsalted butter. The butter should instantly start to melt and turn golden.

Once melted and a deep golden, turn off the heat and add in the maple syrup and vanilla, whisking constantly (it should bubble up).

Once the bubbles have subsided a bit, whisk in the powdered sugar. Keep whisking while adding the tablespoon of heavy creamy and a pinch of kosher salt.

Drizzle warm icing over cooled cake. Slice and serve!

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