Pumpkin Buttermilk Loaf with Ginger Molasses Drizzle

pumpkin loaf.jpg

This morning I woke early to a chill in the air as the heat hadn't kicked in yet.  Not far away it's below freezing this morning.  Rumor has it snow will fall on the mountains this week.  The leaves on the trees are putting on a gorgeous show this year- their golds and reds and almost pink leaves now raining through the air on blustery days.  

Baking is one of my favorite pastimes when the weather turns cool.  I can finally turn on the oven again after the heat of summer and the smells that fill the house when something is baking makes everyone happy.  Loaves are wonderful as they aren't quite cake but the boys love snacking on them- and there are so many options!  I really like this one and need to make it more often.

  • 2 3/4 cups all purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon pumpkin spice
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup sugar
  • 1/2 cup canola oil
  • 3 large eggs
  • 1 15-ounce can pure pumpkin or 15 ounces of fresh roasted pumpkin
  • 1/2 cup plus 2 tablespoons molasses
  • 1/2 cup buttermilk
  • 1/3 cup chopped crystallized ginger- the soft ginger, not the completely dry version
  • 1 1/2 cups powdered sugar
  • 1 1/2 tablespoons (or more) water

Preheat oven to 350°F. Spray 2 regular size loaf pans or 5 mini-loaf pans with nonstick spray. Sift flour, ginger, pumpkin spice, baking soda, and salt into medium bowl. Using an electric mixer, beat 1 cup sugar and oil in large bowl to blend. Mix in eggs 1 at a time, blending well after each addition. Mix in pumpkin, 1/2 cup molasses, and buttermilk. Stir in flour mixture until just blended.

Divide batter among prepared pans. Bake until a toothpick inserted into the center comes out clean, about 40 minutes for large loaves and 35 minutes for mini-loaves. Transfer to a rack to cool completely.

Whisk powdered sugar, 1 1/2 tablespoons water, and 1 tablespoon molasses in medium bowl, adding more water as needed to form thick glaze.

Drizzle glaze over loaves, allowing glaze to drip down sides. Sprinkle with crystallized ginger. Let stand until glaze is set, about 1 hour.

 

Kim Taylor