Ginger Pumpkin Bread with Maple Brown Butter Icing

Baking partners challenge for this month is pumpkin bread. Fall is the perfect time to enjoy your favorite pumpkin recipes. And I’m so ready for all the delicious pumpkin treats. This month's baking challenge has a fall theme. These recipes are suggested by Tamy. There were two pumpkin bread recipes- a yeast bread and a quick bread. I selected the sweet non-yeast version of quick bread with maple brown butter icing. I wanted to try the brown butter glaze, and I am glad I took part in this challenge. The glaze beautifully coats the top and drips down the sides. I bet pumpkin bread never looked better! One bite and you will be pleasantly surprised. It is the kind of dessert you need for the holidays to share with your family and friends. It tastes better the next day, and the flavors develop, and it turns buttery and moist.

Do you love pumpkin bread? For me, it is a classic holiday treat, a cherished recipe for years. What’s not to like about pumpkin bread! It is a convenient, no-fuss recipe. But the brown butter glaze is the star of this recipe. Moist and perfectly spiced pumpkin bread with sweet and flavorful brown butter glaze is a match made in heaven! Brown butter/beurre noisette adds a rich depth of flavor to any sauce. If you are new to brown butter, it is something that you need to try. The browning process is easy. The butter is gently cooked, till it changes color to light amber. The process makes the butter more aromatic, a delicious nutty flavor with a sweet caramel scent. Brown butter is magical and can vastly improve the flavor profile of any dish, savory or sweet. Go ahead then and give this pumpkin bread a try. It is irresistibly delicious and packed with the flavor of sweet pumpkin, ginger, aromatic spices, brown butter, and maple syrup. Your family will love this every time you make it!

To check Tamy's space go to www.threesidesofcrazy.com . Thanks Tamy and Swathi for this months challenge.

Recipe source: SIMPLY SCRATCH BLOG

How to make brown butter glaze
To make the brown butter start with a light-bottomed pan. It is advisable as you can keep an eye on the browning process and avoid butter burning. Cook it in a low medium flame. Allow the butter to melt, stirring occasionally with a silicone whisk or a rubber spatula. As the butter continues to heat, it will begin to sizzle and foam, which is a good indication that the water has started to evaporate. Continue cooking till the sizzling stops. Gently stir and continue cooking on a low flame till the butter starts changing color. Continue to stir, so that the butter gets evenly brown and avoid the solids in the bottom burning. Once the butter reaches your desired degree of brown, immediately remove it from the heat and transfer it into another bowl and allow it to cool down. The butter with continue cooking, so do not leave it in the hot pan. When it cools down, add maple syrup and vanilla and whisk. When the brown butter is warm, add powdered sugar, heavy cream, and salt and whisk till you get a smooth glaze. Brown butter glaze is ready. Drizzle the warm glaze over the pumpkin bread.

Roasting pumpkin in the oven- It is best to use the sweet pumpkin. Rinse the pumpkin, cut off the top, and cut open in half. Scoop out the seeds and fiber. Rub vegetable oil inside and place the cut side down in a baking pan lined with parchment paper. Bake for about an hour at 350 degrees F. You can check it by piercing a knife, and the flesh should be tender. Allow to cool, and you can peel out the skin or simply scoop out the flesh and put it into a food processor and blend. Refrigerate till it is ready to be used. Alternatively, you can use canned pumpkin puree.

Ginger Pumpkin Bread with Maple Brown Butter Icing Recipe

Ingredients
All purpose flour- 2 1/2 cup
Baking powder- 2 tsp
Salt- 1/2 tsp
Ground ginger- 2 tsp
Butter- 1 stick
Granulated sugar- 1/2 cup
Packed light brown sugar- 1 cup
Pumpkin puree- 1 3/4 cup/ 15 ounces
Egg-3

For the glaze
Maple syrup- 3 tbs
Vanilla extract- 1/4 tsp
Unsalted butter- 1/2 stick
Powdered Sugar- 1 cup
Heavy cream- 3-4 tbs
Salt- a pinch

Preheat oven to 350 degrees F. Prepare loaf pan, first grease it with cooking spray/oil, and then dust with flour and spread all around. Tap off the excess flour and line the bottom of the loaf tin with parchment paper.
In a medium bowl, whisk together flour, baking powder, ginger, and salt. In another bowl, whisk together the eggs and sugar till well combined. Mix in pumpkin puree and melted butter. Add the flour and fold in till it is combined. Do not over mix the batter.
Pour batter into the prepared pan. Bake for 35- 40 minutes at 350 degrees F. If you feel that the pumpkin bread is getting too brown, cover with aluminum foil and continue baking. To check if it is done, insert a toothpick in the center. If it comes out clean, it is perfectly baked. Allow this to cool in the pan/loaf tin. Run a knife around the edges of the cake tin to loosen the loaf. Invert the pan and transfer the loaf to a wire rack to cool completely.

To make the glaze
Heat butter in a skillet in low heat. As the butter continues to heat, it will begin to sizzle and foam, which is a good indication that the water has begun to evaporate. Continue cooking till the sizzling stops. Gently stir and continue cooking on a low flame till the butter starts changing color. Continue stirring so that the butter gets evenly brown and avoid the solids in the bottom burning. Once the butter reaches your desired degree of brown, immediately remove it from the heat and transfer it into another bowl and allow it to cool down. The butter with continue cooking, so do not leave it in the hot pan. When it cools down, add maple syrup and vanilla and whisk. When the brown butter cools down, add powdered sugar, heavy cream, and salt and whisk till you get a smooth glaze. Brown butter glaze is ready. Drizzle the warm glaze over the pumpkin bread. Slice and serve.