RCI-BR.003.0334.001
Pumpkin Bread topped with Crystallized Ginger
Pumpkin Bread Topped with Crystallized Ginger from the Public Health Cookbook, Seattle & King County Office of Public Health—original recipe, in the public domain Serves: 24
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 1 can
- 1⅔ cups
- ⅔ cup
- ½ cup
- 2 teaspoons
- eggs + 4 egg whites2 unit
- 3 cups
- 2 teaspoons
- 1 teaspoon
- ½ teaspoon
- ½ teaspoon
- 1 unit
- crystallized ginger3 tablespoonschopped
Method
1
Preheat the oven to 350°F and prepare two loaf pans by lightly greasing or lining them with parchment paper.
2
Combine the canned pumpkin, sugar, unsweetened applesauce, low-fat milk, vanilla extract, whole eggs, and egg whites in a large bowl and whisk until well blended.
3
In a separate bowl, whisk together all-purpose flour, baking soda, ground cinnamon, baking powder, and ground cloves.
4
Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
2 minutes
5
Divide the batter evenly between the two prepared loaf pans and smooth the tops.
1 minutes
6
Bake at 350°F for 55 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
55 minutes
7
Remove the loaves from the oven and allow them to cool in the pans for 10 minutes before turning out onto wire racks.
10 minutes
8
Let the loaves cool completely on the wire racks before drizzling with the vanilla glaze.
30 minutes
9
Drizzle the vanilla glaze over the cooled pumpkin bread loaves, distributing it evenly across the tops.
10
Sprinkle the chopped crystallized ginger generously over the glazed bread while the glaze is still slightly wet, allowing the pieces to adhere as it sets.
11
Allow the glaze to fully set before slicing and serving, approximately 15 minutes.