Pumpkin bread with ginger, walnuts, and golden raisins.

 Fall is here!

I couldn’t resist the look of those pumpkins at the market and surrendered to baking a fall favorite of mine—pumpkin bread. Fresh ginger, cinnamon, and nutmeg give it a warm, spicy taste that compliments its sweetness. I love to pour a home-made maple glaze on top for an extra sweet touch. Scroll down for the details!


  • 2 cups all purpose flour
  • 2 teaspoon ground cinnamon
  • 1 teaspoon fresh ground nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 2 cups sugar (I use light-brown sugar)
  • ½ cup canola oil
  • 2 eggs at room temperature
  • 2 cups pumpkin puree*
  • 2 tablespoons fresh ginger, finely chopped
  • ½ cup coarsely chopped walnuts
  • ½ cup golden raisins

 * I like making my own but you may use canned puree if it’s more convenient.


Preheat oven to 350°F. Prepare a 9x5x3-inch loaf pan—butter and line bottom with wax paper.

Sift first 6 ingredients into medium bowl. Mix sugar and canola oil until incorporated. Mix in eggs, one at a time, and follow with pumpkin puree. Mix in flour in 2 additions. In a small bowl, combine ginger, nuts, and raisins; fold these ingredients into batter. Transfer batter to pan and smooth top.

Bake until tester inserted into center comes out clean, about 40 minutes. Remove from the oven and cool 10 minutes in loaf pan. Turn loaves out onto racks and cool completely.

DRESS UP THAT LOAF! Pour this glaze over the pumpkin bread and get an extra layer of flavor and a hint of maple. Yum.

What do you need?

  • 1 cup confectioners’ sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract

How do you do it?

In a medium bowl, gradually whisk in maple syrup and vanilla extract to confectioners’ sugar until glaze is even in consistency. Add ½ tablespoon of cream if a smoother texture is desired.

Pour glaze over loaf once it is completely cool and let rest for 15 minutes before serving.

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