Pumpkin Gingerbread Loaf with Streusel

by Maggie Battista on December 12, 2012

in All Recipes, Bread, Food Gifts, Holiday

We do love the idea of homemade hostess gifts for holiday parties, and really, for any get together or reason to bring something yummy and small batch to someone else.  The ladies at SKS have done it again with these sensational mini loaves – they are seasonal and petite and so pretty. -Maggie

Confession: I’m a food blogger. And I am way better as a guest than I am as a hostess.

I’m not supposed to say that. I’m supposed to let you believe that when you enter my door, it smells like baked apples and cinnamon and I’m already dressed and I swan over to you and take your coat and the appetizers are amazing! And dinner is ready when I say it’s ready and everything’s warm at the same time and came out perfectly and everyone sits where they want to sit and there’s enough room between you and all the chairs match! Your drink is always full but never too strong! And you don’t have to do any dishes! Because I did them all while you were in the powder room! Like a magician! And you leave with your coat around your shoulders, the smell of baked apples clinging to your hair, full but not too full, and step out into the cold knowing that you were loved and cared for in every way, at least for a night.

I am, sadly, not capable of any of those things. But I have tried my best. And it’s given me such appreciation for those in my life who not only choose to host but do it so well, with ease and grace and warmth. For all that hard work and that masterful energy, they deserve a guest who arrives ten minutes after the time on the invitation (just in case they’re in need of a few more minutes to primp or put the kids to bed), one who arrives with a smile, ready to party. One who offers to pitch in but knows when to step back. One who slips a bottle of wine onto the counter for when all the guests trickle out later.

Hostess gifts are a wonderful thing, really. They allow you to give something back, something small and thoughtful that says thank you  in a way that words really can’t convey on their own. They can be tucked in the back of the fridge or handed off at the door. If they’re as irresistible as these Pumpkin Gingerbread Mini-Loaves, they can be served to the guests or savored the next morning alongside a mug of hot coffee, a thick slice of love served on the last clean plate in the house.

This recipe makes two loaves or you can use mini-loaf pans and make four loaves. Top one with a dusting of powdered sugar, two with buttery streusel and the last with a pour of maple glaze. 

Pumpkin Gingerbread Loaf with Streusel

Source: Allrecipes and The Charm of Home

Prep & Cook Time: 1 Hr

Makes: Two (2) 9×5 Inch Loaves or 4 Mini Loaves

Ingredients:

  • 3 Cups of sugar
  • 1 Cup of vegetable oil
  • 4 Eggs
  • 2/3 Cup of water
  • 1 (15 oz) can of pumpkin puree
  • 2 Teaspoons of ground ginger
  • 1 Teaspoon of ground allspice
  • 1 Teaspoon of ground cinnamon
  • 1 Teaspoon of ground cloves
  • 3 and 1/2 Cups of all-purpose flour
  • 2 Teaspoons of baking soda
  • 1 and 1/2 Teaspoons of salt
  • 1/2 Teaspoon of baking powder

Directions:

  1. Preheat oven to 350 degrees F. Lightly butter two (2) 9×5 inch loaf pans or 4 mini loaf pans.
  2. In a large bowl, combine sugar, oil, and eggs and beat until smooth.
  3. Add water and beat until well-blended.
  4. Stir in pumpkin, ginger, allspice, cinnamon and clove.
  5. In a medium bowl, combine flour, soda, salt, and baking powder.
  6. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed.
  7.  Divide batter between prepared pans. Spread streusel topping over loaves.
  8.  Bake until toothpick comes out clean, about 1 hour.

Streusel Topping

Ingredients:

  • 1/2 Cup of brown sugar
  • 1/3 Cup of all-purpose flour
  • 1/4 Cup of butter

Directions:

  1. Mix ingredients with fingers or pastry cutter until the crumbs come together. Spread topping over loaves. (See above.)

Alternate Topping: Maple Glaze

Ingredients:

  • 1/3 Cup of water
  • 1/2 Cup of maple sugar or light brown sugar
  • 1 Tablespoon of butter
  • 1 Tablespoon of Half and Half
  • 1/2 Teaspoon of vanilla extract

Directions:

  1. Combine 1/3 cup of water and brown sugar in a small saucepan over medium-high heat, bring to a boil. Reduce heat to medium and simmer for 5 minutes. Stir so sugar dissolves.
  2. Remove heat and stir in 1 TBsp of butter, the half-and-half and vanilla.
  3. Cool for 5 minutes.

Photos styled and taken by Nicole Ziegler.

Eat Boutique discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in our new shop.

Maggie Battista

Founder at Eat Boutique
Maggie, is the founder of Eat Boutique. She started Eat Boutique as a blog in 2007, and sold out of her first gift box of small batch independent food in 2009. Maggie continues to offer unique and delicious handmade food in tasting subscriptions and seasonal gift boxes for food fans and home cooks. Maggie also hosts Eat Boutique Markets, where she spotlights cookbook authors and food makers. She’s written for Style Me Pretty, Food52, Time Out New York, Spencer Magazine, and writes a cocktail column for the popular wedding blog, Snippet & Ink. Maggie's also created retail experiences for the largest floral and event design company in New England. She regularly travels far distances to find the next great chef, farmer, food maker or host. You can follow her worldwide – and homemade – gastronomic adventures on Twitter at @mizmaggieb or @eatboutique. Maggie's writing her first-ever cookbook Food Gift Love to be published by Houghton Mifflin Harcourt in fall 2015.

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  • http://twitter.com/SushiQueenUK SushiQueen

    I totally bake this!

  • http://twitter.com/wvanillasugar Warm Vanilla Sugar

    Oh my goodness, I love all of the options! Awesome idea!

  • http://www.facebook.com/stephanie.dubay.581 Stephanie Dubay

    Maggie, this recipe is amazing. I made this single batch and it yielded 5 mini loaves with a little extra that I put into muffin tins. Topped off with the maple glaze and my hostess gift was complete. We all indulged today and after rave reviews and sharing this recipe with my friends I’ve decided this is definitely a go-to recipe for next year too! Thanks and Happy Holidays!

    • http://www.eatboutique.com Maggie

      Oh, that’s wonderful, Stephanie! Judi and Nicole are amazing and I just adore this recipe. Happy holidays and happy new year!

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