This fall, indulge in a delightful pumpkin gingerbread loaf crafted by our expert pastry chef Kim Feletar from Noble Restaurant. Blending the warm spices of ginger and cinnamon with the rich flavour of pumpkin. Pumpkin gingerbread loaf is the perfect fall treat, combining the cozy essence of autumn spices with the moist, flavourful goodness of pumpkin. It’s sweet, spicy, and everything nice!
Pumpkin Gingerbread Loaf
Yields 1 large pullman pan, or 2 small
Ingredients for Loaf:
3 cup Sugar
1 cup Vegetable oil
4 Eggs
2/3 cup Water
1 can (15 oz) Pumpkin purée
2 tsp Ground ginger
1 tsp Ground allspice
1 tsp Ground cinnamon
1 tsp Ground cloves
3 ½ cup All purpose flour
2 tsp Baking soda
1 ½ tsp Salt
½ tsp Baking powder
Method for Loaf:
- Combine sugar, oil and eggs. Beat until smooth.
- Add Water and beat until well blended.
- Stir in pumpkin purée and all of the spices.
- In a separate bowl, combine flour, baking soda, salt and baking powder.
- Add dry ingredients to pumpkin mixture and blend until all ingredients are mixed.
- Place in desired baking pan.
- Bake at 325°F for about an hour.
- Test the loaf with a toothpick. If the toothpick comes out clean the loaf is done.
Ingredients for Maple Glaze:
1 ½ cup Icing sugar, sifted
2 tbsp Maple syrup
1 – 3 tsp Water
Maple extract
Method for Maple Glaze:
- Combine icing sugar and syrup. If mixture is dry, add water until semi-thick paste. Should be able to brush onto loaf.
- If glaze is not maple flavoured enough with just syrup, you may add maple extract to enhance the flavour. Add by half a teaspoon at a time until to your liking.
- Brush onto slightly cooled loaf. Let the loaf sit until the glaze is dry.
Tip:
This loaf keeps well in the freezer!
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