Pumpkin Gingerbread Breakfast Loaf

Warm notes of ginger and molasses make this slightly sweet bread a perfect complement to cozy mornings with family and friends. Serve it with Brown Butter Fig Glaze for an extra special dessert.

By / Photography By Lexi Mire | December 20, 2017

Ingredients

  • 1½ sticks butter, melted
  • 1¼ cups dark brown sugar
  • ¼ cup molasses
  • ¾ teaspoon salt
  • 3 eggs
  • 2 cups pumpkin purée
  • 2¾ cups flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons pumpkin pie spice
  • 1 teaspoon ground cardamom
  • 3 tablespoons fresh grated ginger
  • 2 teaspoons vanilla extract
Brown Butter Fig Glaze
  • 4 tablespoons butter
  • 2 cups finely chopped figs
  • 1/4 cup dark brown sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cardamom

Instructions

Preheat oven to 350°.

In a mixing bowl, combine butter, sugar, molasses, salt and eggs. Beat until thick and creamy. Add pumpkin purée, and mix well. Add remaining ingredients and mix well. Pour batter into 2 oiled loaf pans. Bake for approximately 55 minutes, rotating halfway through the cooking time. When loaf is baked, allow to cool for 15 minutes before removing from the pan. Remove gingerbread from pan and cover with glaze. Serve warm or at room temperature.

To make Brown Butter Fig Glaze: Using a heavy saucepan, melt the butter over medium high heat, stirring constantly. Allow the butter to turn brown - it usually takes 10 minutes. Remove from heat and slowly pour the liquid brown butter into a small bowl, allowing to separate the leftover solids. Discard the solids, rinse the saucepan and return the liquid brown butter to the pan. Add figs, brown sugar and heavy cream. Over medium heat, stir until brown sugar is dissolved. Use a rubber spatula to crush the figs as mixture heats and thickens, around 7 minutes. Add remaining ingredients and cook an additional 5 minutes or until glaze is thick and sticky.

 

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Ingredients

  • 1½ sticks butter, melted
  • 1¼ cups dark brown sugar
  • ¼ cup molasses
  • ¾ teaspoon salt
  • 3 eggs
  • 2 cups pumpkin purée
  • 2¾ cups flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons pumpkin pie spice
  • 1 teaspoon ground cardamom
  • 3 tablespoons fresh grated ginger
  • 2 teaspoons vanilla extract
Brown Butter Fig Glaze
  • 4 tablespoons butter
  • 2 cups finely chopped figs
  • 1/4 cup dark brown sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cardamom
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