I am a huge fan of tea-cakes. I love banana breads, zuchini breads and pumpkin breads. Tea-cakes are quick and easy to make. They can be served for dessert, or alongside an afternoon cup of tea.
This pumpkin-ginger bread is very elegant. While most pumpkin applications are spiced with cinnamon, nutmeg or allspice, this one offers a surprising difference. I normally do not add any icing or glaze when serving at home. When I bring it to someone else’s home, I will add a glaze. The glaze helps to keep the cake moist when it sits out for awhile.
If I am roasting a winter squash such as butternut or acorn, I will sometimes use those in place of pumpkin. More often, I make this when I have some pumpkin left over. I will roast up a squash. Then I will split the batter. I will use the pumpkin for part and the other squash for part. I pour both batters into the pans and then run a knife through to marble them together.
1 and 3/4 stick of butter, melted. or 1 stick melted butter and 1/2 cup prune puree.
2 1/2 c all purpose flour + more for pan
2 tsp baking powder
2 tsp ground ginger
1 tsp salt
1 c granulated sugar (reduce to 3/4 c if using prune puree) or vanilla sugar
1 c dark brown sugar packed
1/2 tsp almond or vanilla extract
1-15 ounce can prepared pumpkin / pumpkin puree
1/2 cup chopped pecans, toasted pumpkin seeds, or cashews (optional)
Preheat the oven to 375.
Using a pastry brush or paper towel, take some of the melted butter and grease the sides of two loaf pans.
Sprinkle in a couple of tablespoons of flour and lightly coat the inside of the pans. Dump out excess.
In a large bowl, mix together flour, baking powder, ground ginger and salt. Toss in the crystalized ginger making sure the pieces are well dusted so they do not stick together. Toss in nuts or seeds.
In a medium bowl, bring together sugar, eggs, pumpkin, melted butter, fruit puree and extract.
Add flour mixture and stir until just combined.
Divide the batter evenly between the prepared loaf pans. Bake about 50 minutes or until a toothpick inserted in the center comes out clean. Let cool 10-15 minutes in the pan before turning out onto cooling rack to cool completely.
3 T of butter melted
2 C powdered sugar
3-5 Tbls liquids – may include 1 ½ tsp extract flavor of your choice, water, liqueur, or fruit juice.
Melt the butter in a saucepan. Stir in powdered sugar and liquids 1 T at a time until smooth and desired consistency.
Place wax paper under cooling racks.
Place item to be glazed on top.
Drizzle glaze over cake.
The above is a basic glaze and is enough to do a bundt cake or angel food cake. If I am glazing these tea cakes I will omit using extract in the glaze. My liquids will include ginger tea made as strong as I can, ginger liqueur, ginger ale/beer that I’ve allowed to go flat, orange juice, or a combination of the above. Just use whatever you have around the house.
Before the glaze dries, I will sometimes add chopped toasted pumpkin seeds, chopped pecans, or chopped cashews to the top of the bread as a garnish.
I like to just serve thin slices of this along with a cup of Earl Grey or Constant Comment Tea.