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Ginger Pumpkin Chocolate Chip Bread with Maple Butter Glaze

It's the 15th, and that means it's time to share with you what my Baking Partners and I have whipped up in our kitchen. Because it's Fall, the star ingredient for this month's challenge is pumpkin. There were three pumpkin bread recipes to choose from, all suggested by Tamy of Three Sides of Crazy. Though all three seem really good, the Ginger Pumpkin Bread from Simply Scratch really caught my attention. "WHY?", you may ask. Well, it's simply because I love the flavor of ginger, and upon seeing the recipe, I instantly imagined how my taste buds will be tickled with the wonderful combination of pumpkin and ginger! 

Truth be told, my husband and two daughters aren't big fans of pumpkin. So to make sure that I won't end up eating the pumpkin bread all by myself, I thought of adding chocolate chips and cinnamon to it. I knew that chocolate chips combined with the awesome flavor of cinnamon will make the pumpkin bread very hard to resist, and I was right! Just a few minutes after taking pictures, this gorgeous Ginger Pumpkin Chocolate Chip Bread was already half gone! Yes, that's how good it turned out!
The bread truly has a very wonderful flavor and was so moist and soft. But it doesn't end there. Covering it with maple butter glaze made it even more amazing! I highly recommend that you try this recipe. Even if you're not a pumpkin lover, I'm sure you'll love this!

Yield: one 10"x5" loaf bread
For the bread:
  • 2 1/2 cups all-purpose flour,  plus 1 tsp for pan
  • 2 tsp baking powder
  • 1 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 *15oz. can pumpkin puree (1 3/4 cups)
  • 3/4 cup (1 1/2 sticks) salted butter, melted
  • 4 tsp finely grated ginger
  • 2 tsp cinnamon powder
  • 3 large eggs
  • 1 cup semi-sweet chocolate chips
For the glaze:
  • 1/2 cup maple syrup
  • 1/2 tsp pure vanilla extract
  • 4 Tbps salted butter
  • 2 cups powdered sugar
  • 2 Tbsp heavy cream
For the bread:
1. Preheat oven to 375°F. Lightly grease a 10"x5 loaf" pan then dust with flour and set aside.
2. In a medium bowl, whisk together flour and baking powder. In another bowl, whisk together sugars, pumpkin, melted butter, ginger, cinnamon powder and eggs. Add the flour mixture, and stir until just combined. Toss in the chocolate chips until evenly distributed.
3. Pour batter into the prepared pan. Bake for 60-70 minutes or until a toothpick or cake tester  inserted into the center comes out clean. Allow to cool down in the pan for 10 minutes then transfer to a wire rack to cool completely.
For the Glaze:
Heat a small skillet over medium-high heat. Once the pan is hot, add in the butter. The butter should instantly start to melt and turn golden. Once melted, turn off the heat and add in the maple syrup and vanilla. Whisk until well combined. It will bubble up. Once the bubbles have subsided a bit, whisk in the powdered sugar. Keep whisking while adding the heavy creamy. Drizzle warm glaze over cooled cake. Slice and serve.
If you want to either share or enhance your baking skills, join us for a monthly baking adventure at Baking Partners!