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
-
- Preheat oven to 350. Grease 2 (9x5x3 inch) loaf pans.
- In a standing mixer, cream butter, sugar, eggs, pumpkin and water.
- 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.
- 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.