Sugar Glaze For Ginger Pumpkin Bread Food

BASIC SUGAR GLAZE

Steps:

• 1. Place the sugar in a medium bowl and slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.

GINGER PUMPKIN BREAD

Steps:

• Preheat oven to 375 degrees. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans (see note, below); set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined.
• Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely. Glaze, if desired.

GINGER PUMPKIN BREAD

Steps:

• Preheat Oven to 375 Degrees Fahrenheit.
• Butter and Flour two 9 x 5 Loaf Pans
• In a large bowl whisk together Flour, Baking Powder, Ginger and Salt.
• In a Medium bowl whisk together sugars, pumpkin melted butter, and eggs, Add Flour Mixture and stir till just combined.
• Divide Batter into loaf pans.
• Bake about 50 minutes, (Test with Toothpick).
• Let cool about 15 minutes on a wire rack.
• Glaze (optional).

HEALTHY PUMPKIN GINGER BREAD

Steps:

• 1. Preheat the oven to 325 degrees F. Mist a 9x5 inch loaf pan with oil.2. Add the eggs, milk, pumpkin, oil, applesauce, maple syrup, and vanilla to a medium bowl and whisk until combined. 3. Add the flours, ginger, cinnamon, nutmeg, salt, baking soda, and baking powder to a large bowl and mix well. Pour the wet ingredients into the dry and stir until just combined. Gently fold in the pomegranate seeds (do not overmix). 4. Pour the batter into the prepared loaf pan and tap the bottom a few times on the counter to even everything out. Bake on a middle rack for 60-70 minutes, or until a toothpick inserted into the center comes out clean (60 minutes will result in a super moist, cake like consistency; 65-plus minutes will still create a moist but firmer consistency. Both textures are delicious). Let the bread cool for at least 10 minutes. Slice and serve with pomegranate seeds.

PUMPKIN BREAD WITH EASY ICING - YUMMY

Steps:

• Combine all ingredients.
• Pour into buttered/floured loaf pan and cleaned out pumpkin can.
• Fill both no more than 2/3 full.
• Pans will overflow when cooking if you fill too full.
• Bake at 350 degrees for roughly 1 hour and 15 mins.
• When cooled top with icing (the secret ingredient).

VANILLA-GLAZED PUMPKIN BREAD

Steps:

• Beat sugar and eggs until fluffy; add pumpkin and mix well.
• In another bowl, combine flour, salt, cinnamon, baking powder, baking soda and nutmeg together.
• Stir dry ingredients into sugar mixture alternating with oil and water; add vanilla, mixing well. Beat for 3 minutes; fold in nuts.
• Divide and pour into 3 greased loaf pans. Bake at 350° for one hour.
• Mix glaze ingredients together in a saucepan boil for 3 minutes.
• Brush hot glaze over tops of warm loaves.