Recipe: Ginger Pumpkin Bread with Honey Ricotta Frosting

Sep 22, 2012 by

It's ON!

It’s fall, ya’ll!

Like, fall-in-the-mountains fall, with a capital G for GORGEOUS AROUND HERE RIGHT NOW.

Fall is my favorite season, because everyone know that life starts all over again.  It’s back-to-school for the soul, and the world feels fresh and clean and smells like woodsmoke.

There is a lot going on in my life right now: I’ve just started teaching, I’m feeling a little case of the blahs, and I got a play into a festival in Chicago, which means I’ll be headed back there in October (having just gone in August for a wedding).  But you probably think all I’ve been doing is cooking, because all I’ve been posting is recipes.  Well… I have been doing a lot of cooking.  And nothing says fall like a pumpkin.

The bread below is EXCEPTIONAL, if I do say so myself, and it’s really good on its own.  But if you MUST top it, scroll to the bottom for a ricotta-and-honey frosting, or click this link for a chocolate sour cream frosting which is to die I pretty much keep a jar of that chocolate frosting in the fridge these days and slap it on whatever needs frostin’.  And as I have said before (here), freshly chopped ginger is one of the most divine things in life.  Don’t miss out on this sensation by using the dry powdery stuff unless you really must (and be sure to peel the ginger before chopping it).

NOW you wanna click that link, don't you?

Ginger Pumpkin Bread

Try not to eat too much at this stage.


  • 12 tbsp (1.5 sticks) unsalted butter, melted
  • 2.5 cups all-purpose flour (spooned and leveled)
  • 2 tsp baking powder
  • 2 tsp fresh chopped or grated ginger (or ground ginger if you must)
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • ½ tsp ground cloves
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 3 large eggs
  • optional: ½ cup chopped walnuts or pecans, or a handful of chocolate chips
  • 1 can (15 ounces) pumpkin puree (1.75 cups)

You can buy a can, or scoop out a pumpkin and roast/steam the fleshy inside, followed by blending in a food processor or mashing with a fork.



  • Preheat oven to 375 degrees.
  • Butter and flour two loaf pans and set aside.
  • In a large bowl, whisk together flour, baking powder, ginger, nutmeg, cinnamon, cloves, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, vanilla and eggs.  Add flour mixture, and stir until just combined.  Fold in any optional ingredients you might be using.
  • Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely.

    Just cooling here on this rack.

Honey Ricotta Frosting


  • 2 tbsp unsalted butter, very soft
  • 4 tbsp regular or reduced-fat ricotta cheese, very soft
  • 2 tbsp honey


  • Whisk together soft butter, ricotta cheese, and honey until smooth.  If it is thin and runny, put in the refrigerator for a little while to firm up.
  • When bread is cool, frost lightly and serve.



  1. What are you talking about??? This is ridic-soooo good!

  2. Jean

    Sounds wonderful!

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