It’s that time of year again where the air is crisp, and if we’re lucky, family is visiting for the holidays. Hectic schedules are the norm, but the aroma of pumpkin bread and other tasty treats help us slow down and connect.
While many flock to the ubiquitous cafes for a hot drink and sweet treat, this time of year there may not be seats enough or the line may be too long. And besides, there’s nothing quite so good as a sweet homemade treat paired with hot coffee or tea in the morning!
Something you may not have in your pantry is candied ginger. It can usually be found in your nearby grocery store this time of year, though if not, it’s easily found at Penzey’s Spices.
Try this Pumpkin Double Ginger Craisin Pecan bread and let me know if you love it as much as I do.
Pumpkin Double Ginger Craisin Pecan Bread
2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. ground cloves
1 tsp. cinnamon
1 tsp. ground nutmeg
1 tsp. ground ginger
1/4 cup chopped fine candied ginger
1/2 cup pecans, minced finely in mini-Cuisinart
1 1/2 cups white sugar
1 1/2 sticks softened unsalted butter (3/4 cup)
2 large eggs
15 oz. can 100% Pure Pumpkin
1/3 cup Craisins
- Preheat oven to 325 degrees. Spray Pam non-stick spray in two 8 1/2″ x 1 1/2″ loaf pans.
- Combine flour through pecans in a bowl. Using a flat whisk helps to incorporate everything together faster.
- Using an electric mixer, beat the softened butter and sugar together until blended. Add eggs one at a time, beating well until mixture is lighter and fluffier (can take 1-2 minutes, depending on strength of mixer). Add and beat in the pumpkin.
- Add half the flour mixture until blended. Add the Craisins. Then add the rest of the flour mixture and beat until well combined.
- Pour thick batter into the two greased bread pans, dividing evenly. Bake for 70 minutes or until toothpick inserted in center of loaves comes out clean.
- When done, take the loaves out and let cool in the pans on a wire cooling rack for 10 minutes. Then turn the loaves out on the wire racks to let them cool completely before putting them in a Ziploc bag for the next morning. Or, enjoy the pumpkin bread as soon as it’s cooled enough to eat! This is delicious served room temperature or warmed up in a toaster oven with a hot beverage. Cheers!