Pumpkin Bread with Candied Ginger

When I think of gratitude, I think about many things.

I think about my husband, his love and support, and how lucky I was to find him.

I think about my boys and the great human beings they turned out to be.

I think about my sister and how God has changed her life. And I’m so grateful.

I’m grateful because I’m still here, and I have the opportunity to experience all of these gifts.

I’m even grateful for the people who are no longer in my life, such as my mom, because I know I will see her again.

I’m grateful for my two dogs that are always so happy to see me.

I’m also grateful that you stopped by to read my little blog.

Every day as I jump out of bed, I say “thank you.” It’s a simple prayer to say.

We should never take anything for granted.

So why wait for one Thursday in November to be grateful? Let’s be grateful every day.

Happy Thanksgiving!


Here’s a great bread for Thanksgiving!

Pumpkin Bread with Candied Ginger






  • 5 tablespoons packed light brown sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon unsalted butter, softened
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon salt


Combine all ingredients together in bowl, using fingers until well combined and topping resembles wet sand; set aside while preparing bread.




  • 2 cups all purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 – 15 ounce can unsweetened pumpkin puree
  • 1 teaspoon salt
  • 1 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup sugar
  • 1 cup packed light brown sugar
  • 1/2 cup olive oil
  • 4 ounces cream cheese, cut into 12 pieces
  • 4 large eggs
  • 1/4 cup buttermilk
  • 1/4 cup minced candied ginger


Adjust oven rack to middle position and heat oven to 350°F.   Grease two 8 1/2 by 4 1/2-inch loaf pans.

In bowl combine flour, baking powder, and baking soda together.

In large saucepan mix pumpkin puree, salt, cinnamon and nutmeg  and cook 6 to 8 minutes over medium heat. Stirring constantly, until reduced to 1 1/2 cups, 6 to 8 minutes.

Remove pot from heat; add in granulated sugar, brown sugar, oil, and cream cheese until combined. Let it stand for 5 minutes. Mix until no visible pieces of cream cheese remain.

Whisk together eggs and buttermilk. Add egg mixture to pumpkin mixture and whisk to combine. Fold flour mixture into pumpkin mixture until combined (it’s okay if you can see a few small lumps of flour). Add candied ginger into batter. Scrape batter into prepared pans. Sprinkle topping over top of each loaf. Bake until skewer inserted in center of loaf comes out clean, 45 to 50 minutes.

Let breads cool in pans on wire rack for 20 minutes. Remove from pans and let cool for at least 1 1/2 hours. Serve warm or at room temperature.

Recipe adapted from Cook’s Illustrated, September 2012