There are many different pumpkin bread recipes available. Some use walnuts and some use cranberries. Some have raisins and some have chocolate chips. Almost all include cinnamon and cloves for seasoning.
I wanted to make a pumpkin bread that was at least a little bit unique. I thought about isolating one of the other flavors commonly found in spiced desserts like pumpkin bread: ginger.
I did a quick online search and found that Martha Stewart had already beat me to the punch with a sweet pumpkin bread that only used ginger. Her recipe only called for two teaspoons of powdered ginger (spread between two loaves).
I figured the bread could absorb some more ginger flavor and I wanted to give the bread a slight textural variation, so I added diced candied ginger. Just that one addition made a huge difference, with a strong ginger kick. The bread is still unmistakably pumpkin bread, however, with its trademark moist consistency, orange hue and subtle pumpkin flavor.
I was pleased with myself when I tasted this bread. Serve this at a holiday party and it won’t be dismissed as “another pumpkin bread.”
- 2 1/2 cups (12 ounces) all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 1 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1 cup white sugar
- 1 cup brown sugar
- 3 large eggs
- 1 15-ounce can plain pumpkin puree
- 1/2 cup candied ginger, diced fairly fine
Step 1. Preheat the oven to 375 degrees F. Combine the flour, baking powder, ginger and salt together in a large bowl and set aside.
Step 3. Grease and flour two 8 1/2 x 4 1/2-inch loaf pans. Add the wet ingredients to the dry and stir to combine. Then divide the batter equally between the two loaf pans. Bake for 50-55 minutes, until a toothpick comes out clean.
This recipe makes two loaves that are about 2 1/2 inches tall – not your biggest loaves of bread. To make one large loaf, pour all the batter into one 10×5-inch loaf pan.