{Pumpkin Loaf} on a cold winters day

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Good morning and happy Saturday!

This weekend promises to be a great one. Not only are we on the official count down to our first really big Christmas here on the farm (LOTS of family coming in from all over which I am beyond excited about) but we are also going to be getting our tree and pulling out all of our decorations in order to give the house that “It’s beginning to look a lot like Christmas” feel. Christmas tunes will play on the stereo, apple cider will simmer on the stove, and something delicious will bake in the oven, filling the house with the scent of spices.

One option for that baked goodie is this delicious pumpkin loaf. On a cold winters day, I love having something warm and soft on the counter for the boys to snack on. I generally keep a stack of plates and a knife next to the platter and throughout the day they will come cut off a thick slice of the loaf and eat it while leaning on the counter. Add to it a warm mug of apple cider and it is a wonderful treat to have when guests stop by.

I like to roast my own pumpkin but I always have a can of it in the pantry for those times when I am in a pinch and don’t have fresh.

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Pumpkin Buttermilk loaf with Ginger Molasses drizzle

2 3/4 cups all purpose flour
2 teaspoons ground ginger
1 teaspoon pumpkin spice
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup sugar
1/2 cup canola oil
3 large eggs
1 15-ounce can pure pumpkin or 15 ounces of fresh roasted pumpkin
1/2 cup plus 2 tablespoons molasses
1/2 cup buttermilk
1/3 cup chopped crystallized ginger- the soft ginger, not the completely dry version

1 1/2 cups powdered sugar
1 1/2 tablespoons (or more) water

Preheat oven to 350°F. Spray 2 regular size loaf pans or 5 mini-loaf pans with nonstick spray. Sift flour, ginger, baking soda, and salt into medium bowl. Using electric mixer, beat 1 cup sugar and oil in large bowl to blend. Mix in eggs 1 at a time, blending well after each addition. Mix in pumpkin, 1/2 cup molasses, and buttermilk. Stir in flour mixture until just blended.
Divide batter among prepared pans. Bake until toothpick inserted into center comes out clean, about 40 minutes for large loaves and 35 minutes for mini-loaves. Transfer loaves to rack to cool completely.

Whisk powdered sugar, 1 1/2 tablespoons water, and 1 tablespoon molasses in medium bowl, adding more water as needed to form thick glaze.
Drizzle glaze over loaves, allowing glaze to drip down sides. Sprinkle with crystallized ginger. Let stand until glaze is set, about 1 hour.

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