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Pumpkin Bread topped with Crystallized Ginger

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Pumpkin Bread Topped with Crystallized Ginger from the Public Health Cookbook, Seattle & King County Office of Public Health—original recipe, in the public domain

  • Serves: 24


Vanilla Glaze


  1. Move oven rack to bottom position. Heat oven to 350°F.
  2. Grease 2 loaf pans, 8½ x 4½ x 2½ or 9 x 5 x 3".
  3. Mix pumpkin, sugar, applesauce, milk, vanilla and eggs in a large bowl.
  4. Stir in remaining ingredients except vanilla glaze and ginger.
  5. Pour batter evenly into each of the pans.
  6. Bake for 1 hour or until toothpick inserted in middle of bread comes out clean.
  7. Cool for 10 minutes then loosen bread and cool completely on a wire rack (about 1 hour).

Vanilla Glaze

  1. Thoroughly mix glaze ingredients in a bowl.
  2. Drizzle on bread.
  3. Sprinkle with chopped crystallized ginger.

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