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Photo of the glazed pumpkin gingerbread loaf with the glaze pouring over the side
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Pumpkin Gingerbread Loaf with a Brown Butter Caramel Glaze

This flavourful pumpkin gingerbread loaf is light and fluffy and is infused with gingerbread spices which give it the most amazing aroma. This recipe is easy to make and keeps well so you can snack on it for days. The brown butter caramel glaze absolutely steps it up another level!
Course Dessert
Cuisine American
Keyword caramel, Gingerbread, glaze, light gingerbread, Loaf, Molasses, Pumpkin
Prep Time 25 minutes
Cook Time 55 minutes
Cooling time 2 hours
Total Time 3 hours 20 minutes
Servings 12 slices
Author Sasha

Ingredients

  • 1/2 cup unsalted butter, at room temperature (115g)
  • 1/3 cup brown sugar, packed (70g)
  • 2 large free range eggs at room temperature
  • 1/4 cup pure maple syrup (60ml)
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree (240g)
  • 1 3/4 cups plain flour (all-purpose flour) (210g)
  • 1 tsp bicarbonate of soda (baking soda)
  • 3 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp fine sea salt

Brown Butter Caramel Glaze

  • 1/4 cup salted butter (60g)
  • 2 tbsp dark brown sugar
  • 2 tbsp milk plus extra if needed
  • 1 tsp vanilla extract
  • pinch of cinnamon
  • 1/2 cup icing sugar (powdered sugar) (50g)

Instructions

  • Preheat oven to 180C/350F. Grease and line an 8 ½ x 4 ½ loaf pan with parchment paper.
  • In the bowl of a stand mixer, beat together the butter and brown sugar until light and fluffy.
  • Next beat in the eggs one at a time until fully combined, scraping down the sides of the bowl as necessary. Add the maple syrup, molasses and vanilla and continue beating until combined and smooth. If the mixture splits at this point, don't worry!
  • Mix in the pumpkin puree until combined.
  • In a medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves and salt.
  • Add the dry ingredients to the wet ingredients and gently fold in until just combined.
  • Pour the mixture into the prepared loaf pan and bake for 50-65 minutes. Start checking for doneness after 50 minutes - you want a cake tester or toothpick inserted into the thickest part of the loaf to come out clean. If it’s not ready, return to the oven and continue to check in 5 minute intervals. Leave to cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
  • Once cooled, pour over the brown butter caramel glaze.

For the glaze:

  • Heat the butter in a saucepan or small frying pan over medium heat and whisk continuously until the butter begins to foam and darkens and smells nutty. Be very careful not to burn it! It changes very quickly - so it is worth only focusing on this one thing whilst doing it. 
  • Once browned, immediately add in the dark brown sugar and milk. It should come to a bubble and thicken.
  • Whisk in the vanilla, cinnamon and icing sugar until smooth and well combined. It might be a little thick so feel free to add extra milk ½ teaspoon at a time until the desired consistency is reached.

Notes

See main post for recipe tips.