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It’s the most wonderful time of the year, at least for me it is. I’m in love with all aspects of the holidays but mostly all things food – I’m sure that comes as no surprise. I love being in the kitchen and creating new recipes but I must admit that I’ve become increasingly busy so I have less time to do what I love. Staying out of the kitchen isn’t an option so I’ve found shortcuts that help me to spend less time in the kitchen without having to sacrifice on taste.
I popped into Walmart and picked up Libby’s® Pumpkin Bread Kit, NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, NESTLÉ® CARNATION® Evaporated Milk, Libby’s® Pure Pumpkin and NESTLÉ® TOLL HOUSE® Pumpkin Spice Refrigerated Cookie dough in preparation for Thanksgiving as well as to use in my weekend baking. Nestle products are great to use in your holiday baking and with products like Libby’s Pumpkin Bread Kit you don’t have to spend a ton of time in the kitchen! I used the Pumpkin Bread Kit to create this super easy Pumpkin Ginger Bread with Maple Icing; you won’t believe how moist and delicious this bread is! This bread is great as is but the ginger simply enhances the warm spices and pumpkin flavor and the maple frosting is simply to add another sweet element. This would be a great Thanksgiving dessert as well as gifts for the friends and family. Head on over to NESTLÉ® flavorful moments Pinterest board for more ideas and inspiration by clicking here.
Pumpkin Ginger Bread with Maple Icing
1 Libby’s® Pumpkin Bread kit
1 cup water
½ cup oil
½ cup finely chopped crystallized ginger
2 cups confectioner’s sugar
2 tbsp NESTLÉ® CARNATION evaporated milk
2 tsp pure maple syrup
Preheat oven to 350 degrees. Grease 2 loaf pans and set aside.
To make the bread, open the pumpkin break kit and remove the items, there should be a can of Libby’s® pure pumpkin in the box. Mix water, oil, eggs and pure pumpkin in a large mixing bowl until well combined. Next add the dry pumpkin bread mix and stir to combine. Stir in chopped crystallized ginger. Pour into the 2 prepared loaf pans and place into preheated oven. Bake for 1 hour or until the top springs back when touched. Place on a baking rack and allow to cool before removing from the pan and icing.
To make the icing in a small bowl mix confectioner’s sugar with maple syrup and evaporated milk then drizzle over cooled Pumpkin Ginger Bread.