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5140 R126

5140 Pumpkin Bread with Candied Ginger and Vanilla Cream Cheese Icing

5140 Pumpkin Bread with Candied Ginger and Vanilla Cream Cheese Icing

Pumpkin Bread:
Preheat oven to 350°. Butter and flour 2 loaf pans.

In a large bowl or stand mixer, combine pumpkin puree, eggs, vegetable oil, water and sugar. In a small bowl, whisk together flour, baking soda, Cherrywood Smoked Salt (Fine), Vietnamese "Saigon" Cinnamon, Ground Nutmeg, Ground Cloves, Ground Allspice, and Ground Ginger. Add dry ingredients to pumpkin puree and mix until blended. Mix in 2 tablespoons of Diced Crystallized Ginger. Pour into the loaf pans and bake for 50 minutes or until a toothpick inserted into the center of the cake comes out dry. Remove from loaf pans and allow to cool on a baking rack

Vanilla Sugar Cream Cheese Icing: In a large bowl or stand mixer, beat together the butter and cream cheese. With the mixer on low speed, add the Vanilla Sugar Powder and the confectioners’ sugar one cup at a time and mix until smooth and creamy. Once the pumpkin bread is cool spread the icing on top. Sprinkle with the remaining Diced Crystallized Ginger.

- 1 can pumpkin puree (15 ounce)

- 4 eggs

- 1 cup vegetable oil

- 2/3 cup water

- 3 cups sugar

- 3 ½ cups all-purpose flour

- 2 teaspoons baking soda

- 1 ½ teaspoons (4052) Viking Oak Smoked Salt

- 1 teaspoon (5045) Vietnamese "Saigon" Cinnamon

- 1 teaspoon (5044) Ground Nutmeg

- ½ teaspoon (5050) Ground Cloves

- ½ teaspoon Ground Allspice

- ¼ teaspoon (5019) Ground Ginger 

- 2 tablespoons (5140) Diced Crystallized Ginger + 1 teaspoon for garnish

Cream Cheese Icing

- 4 ounces unsalted butter, softened

- 4 ounces cream cheese, softened

- 2 cups confectioner's sugar

- 2 tablespoons (5177) Vanilla Sugar Powder

Vanilla Sugar Powder is a delicious infusion of natural vanilla bean flavor into fine sugar that is ideal for many sweet cooking and baking applications.

What is there to do with leftover pumpkin, make pumpkin bread!


More Information
SKU 5140 R126


Prep Time 15 Minutes
Cook Time 50 Minutes
Total Time 70 Minutes
Yield 8 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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