Pumpkin Gingerbread with Orange Glaze - Powerful Handmade site

Pumpkin Gingerbread with Orange Glaze

Sharing is caring!

Pumpkin Gingerbread with Orange Glaze

C
Pumpkin Gingerbread with Orange Glaze Recipe Pumpkin Gingerbread with Orange Glaze Recipe

You can either make this gingerbread as a loaf or muffins. Either way, the orange glaze adds the perfect finishing touch!

At a glance

Prep
Bake
Total
Yield
two 8 1/2″ x 4 1/2″ loaves or 24 muffins

Nutrition information

Ingredients

Cake

  • 3/4 cup (12 tablespoons) butter or vegetable shortening
  • 1 1/4 cup brown sugar
  • 2 3/4 cups 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 mini diced ginger
  • 1/2 cup diced pecans or 1/2 cup chocolate chips, optional
  • 3 large eggs
  • 2 tablespoons molasses
  • 2 cups (or one 15-ounce can) pumpkin purée

Glaze

  • 1 1/4 cups confectioners’ sugar
  • 1/4 teaspoon orange oil OR 1 tablespoon orange zest (grated orange rind)
  • 2 tablespoons water or milk

Cake

  • 6 ounces butter or 4 7/8 ounces vegetable shortening
  • 9 3/8 ounces brown sugar
  • 11 1/2 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
  • 2 1/4 ounces mini diced ginger
  • 2 ounces diced pecans or 3 ounces chocolate chips, optional
  • 3 large eggs
  • 1 1/2 ounces molasses
  • 15 ounces pumpkin purée

Glaze

  • 5 ounces confectioners’ sugar
  • 1/4 teaspoon orange oil OR 1 tablespoon orange zest (grated orange rind)
  • 1 ounce water or milk

Cake

  • 170g butter or 138g vegetable shortening
  • 266g brown sugar
  • 326g 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
  • 57g mini diced ginger
  • 57g diced pecans or 85g chocolate chips, optional
  • 3 large eggs
  • 43g molasses
  • 425g pumpkin pumpkin purée

Glaze

  • 142g confectioners’ sugar
  • 1/4 teaspoon orange oil OR 1 tablespoon orange zest (grated orange rind)
  • 28g water or milk

Instructions

  1. Preheat your oven to 350°F. Grease two 8 1/2″ x 4 1/2″ loaf pans for loaves; if you’re making muffins, grease 24 muffin cups, or line them with muffin papers.
  2. In a large bowl mix together the butter (or shortening) and brown sugar until well blended.
  3. Add the flour, baking powder, baking soda, salt, spices, ginger, and nuts or chips, if you’re using them. Mix well — the batter will look crumbly.
  4. Add the eggs one at a time, scraping the bottom and sides of the bowl after each addition.
  5. Stir in the molasses and pumpkin, combining well.
  6. Scoop the batter into the greased loaf pans or the muffin cups, filling the cups about 2/3 full.
  7. Bake the muffins for 18 to 20 minutes, or until they’re lightly browned on the edges and the middle springs back when touched. Bake the loaves for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean.
  8. 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 desired.
  9. To make the glaze: Whisk together all the ingredients, adding extra liquid until the glaze is smooth and the consistency of molasses.
  10. 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.
  11. Store well wrapped on the counter for 3 to 4 days; or freeze for up to 3 months.

Nutrition Information

  • Serving Size70g
  • Servings Per Batch24
Amount Per Serving:
  • Calories210
  • Calories from Fat70
  • Total Fat8g
  • Saturated Fat4g
  • Trans Fat0g
  • Cholesterol40mg
  • Sodium150mg
  • Total Carbohydrate32g
  • Dietary Fiber1g
  • Sugars20g
  • Protein3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Facebook Comments

Other EXCITING Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

403 Forbidden

403 Forbidden


nginx
shares