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What's On Parker's Plate

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  • Home
  • About Me
    • About Parker Wallace
    • Press
  • Recipes
    • Main Dishes
    • Appetizers
    • Breakfast
    • Salads and Sides
    • Drinks
    • Vegetarian
    • Low Carb
    • Desserts
    • Gluten Free
    • Dude Food
    • Entertaining
    • Seafood
    • Tailgating
  • Videos
  • Work With Me
    • Additional Services
  • Products
    • Parker’s Products
    • Cookbook
  • Contact
    • Conversions/Substitutions
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Desserts

Pumpkin Bread with Pecan and Ginger Snap Crust

written by parkersplate December 28, 2017
Pumpkin Bread with Pecan and Ginger Snap Crust

This is a recipe from my Grandma Ronnie’s cookbook.  Her sister, whom we called, Aunt Marj, was a phenomenal bread baker.  I modified her recipe slightly by adding the pecan and ginger snap crust— OMG.  Pumpkin Heaven.  Slather a little-salted butter on that hot bread—- LIGHTS OUT.  I made it for my segment on The Weather Channel this morning and the crew completely devoured it!  Sign of a successful recipe if all you have are crumbs to clean up!

Pumpkin Bread with Pecan and Ginger Snap Crust


Ingredients

For the bread
    • 2/3 cup butter softened
    • 2 2/3 cup sugar
    • 4 eggs
    • 1 (15oz) can pumpkin
    • 2/3 cup water
    • 3 1/2 cup flour
    • 2 tsp baking soda
    • 1 1/2 tsp salt
    • 1/2 tsp baking powder
    • 1 tsp cinnamon
    • 1 tsp cloves
    • 1/2 tsp nutmeg
    • 1/2 tsp ginger
For the crust
  • 1 stick butter
  • 1/2 cup chopped pecans
  • 1/2 cup gingersnap cookies pulsed in the food processor
  • 2 Tb brown sugar
  • 1/2 tsp cayenne

Instructions

    1. Preheat oven to 350. Grease 2 (9x5x3 inch) loaf pans.
    2. In a standing mixer, cream butter, sugar, eggs, pumpkin and water.
    3. Sift and blend into wet mixture: flour, baking soda, baking powder, salt, cinnamon, cloves, nutmeg and ginger.
For the crust: Melt a stick of butter in a saucepan and combine pecans, ginger snaps, brown sugar, and cayenne. Set aside.
  1. Pour into pans and bake for 30 minutes. Take out of oven and scoop crust ingredients onto top of each loaf. Continue baking for another 30-35 minutes until a toothpick comes out clean.

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parkersplate

By day, I do cooking segments for TV shows around the country….by night, I’m a culinary goddess who gets her groove on in a kitchen that should have a dang disco ball spinning, there are so many ‘happy dances’ going on at meal time!

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