This is a moist, easy-to-make bread with the distinct flavor of pumpkin. Kids will gobble it up as it is soft and colorful and a bit sweet. But not too sweet, and therefore perfect to serve with dinner, as well as breakfast and snack time. Have it plain or with a spread (try maple butter), or drizzle it with a simple sugar glaze for dessert. Double the recipe to use a whole 15-ounce can of pumpkin puree and make two loaves!
6 tablespoons butter or pareve margarine
1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon ginger
1/2 teaspoon salt
1/2 cup white sugar
1/2 cup light brown sugar
3/4 cup canned pumpkin puree
Sugar glaze, optional (see below)
Preheat oven to 350 degrees. Grease an 8 1/2 by 4 1/2 inch (6-cup) loaf pan and set aside.
In a medium bowl, whisk together the flour, baking powder, ginger, and salt. In a large bowl, beat together the two sugars, the pumpkin, melted butter or margarine (not hot), and the two eggs. Add the flour mixture and stir, or beat on low speed, until just combined.
Place the batter in the pan and bake for 50 to 60 minutes. The top should be slightly crusted and a toothpick inserted into the center of the loaf should come out clean. Cool for 10 minutes on a wire rack. Invert and remove the loaf from the pan and cool completely. Glaze, if desired.
Optional Sugar Glaze:
3/4 cup confectioners' sugar
1/4 teaspoon vanilla extract (optional)
3-4 teaspoons water, or as needed
In a small bowl or liquid measuring cup, stir together the confectioners' sugar with optional vanilla extract and enough water to make mixture smooth and pourable, but still thick. Drizzle over the cool pumpkin loaf and let set up for at least 15 minutes before slicing and serving.
Jamie Stolper is the Food Editor of ShalomBoston.com.