Honey Ginger Pumpkin Bread
Honey Streusel Topping
4 Tbsp Honey – Granulated
1 Tbsp unsalted butter, softened
4 tsp all-purpose flour
1 tsp Ground Ginger
1/8 tsp kosher salt
Pumpkin Bread
1 cup all-purpose flour
¾ tsp baking powder
¼ tsp baking soda
1 cup unsweetened pumpkin purée
1 tsp Baker's Spice Blend
½ tsp kosher salt
½ cup Honey – Granulated
¼ cup light brown sugar, packed
¼ cup vegetable oil
2 large eggs
¼ cup buttermilk
¼ cup minced Candied Ginger
4 Tbsp Honey – Granulated
1 Tbsp unsalted butter, softened
4 tsp all-purpose flour
1 tsp Ground Ginger
1/8 tsp kosher salt
Pumpkin Bread
1 cup all-purpose flour
¾ tsp baking powder
¼ tsp baking soda
1 cup unsweetened pumpkin purée
1 tsp Baker's Spice Blend
½ tsp kosher salt
½ cup Honey – Granulated
¼ cup light brown sugar, packed
¼ cup vegetable oil
2 large eggs
¼ cup buttermilk
¼ cup minced Candied Ginger
Prepare Topping. Using fingers or a fork, mix all ingredients together in a bowl until well combined and topping resembles wet sand; set aside.
Prepare Bread. Adjust oven rack to middle position and preheat to 350ºF. Grease a 9 by 5-inch loaf pan; set aside.
Combine flour, baking powder, and baking soda in a bowl; set aside.
Combine pumpkin puree, spice blend, and kosher salt in a medium saucepot over medium heat. Cook mixture, stirring constantly to reduce moisture by roughly 25%, about 5 to 7 minutes. Remove pot from heat; stir in honey granules, brown sugar, and oil; set aside.
In a small mixing bowl, whisk together eggs and buttermilk; add to pumpkin mixture and whisk until well combined. Next, fold in the flour mixture until just combined. Stir in minced candied ginger.
Transfer batter to the prepared loaf pan. Sprinkle topping evenly over the top of the loaf. Bake until a skewer inserted in the center comes out clean, 45 to 50 minutes. Allow the loaf to cool in the pan for 20 minutes. Remove from pan and continue to cool for 60 to 90 additional minutes.
Prepare Bread. Adjust oven rack to middle position and preheat to 350ºF. Grease a 9 by 5-inch loaf pan; set aside.
Combine flour, baking powder, and baking soda in a bowl; set aside.
Combine pumpkin puree, spice blend, and kosher salt in a medium saucepot over medium heat. Cook mixture, stirring constantly to reduce moisture by roughly 25%, about 5 to 7 minutes. Remove pot from heat; stir in honey granules, brown sugar, and oil; set aside.
In a small mixing bowl, whisk together eggs and buttermilk; add to pumpkin mixture and whisk until well combined. Next, fold in the flour mixture until just combined. Stir in minced candied ginger.
Transfer batter to the prepared loaf pan. Sprinkle topping evenly over the top of the loaf. Bake until a skewer inserted in the center comes out clean, 45 to 50 minutes. Allow the loaf to cool in the pan for 20 minutes. Remove from pan and continue to cool for 60 to 90 additional minutes.