Servings: 8

Weight Watcher Smart Points: 25

Preparation Time: 0 Minutes

Cooking Time: 70 Minutes

Ready In: 70 Minutes

Ingredients

  • 2 teaspoons baking powder
  • 1 can (15 ounces) pumpkin puree (1 + 3/4 cups)
  • 2 tablespoons crystallized/candy ginger, chopped
  • 3 large eggs
  • 2 + 1/2 cups all-purpose flour, plus more for pan
  • 1 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1 tablespoon heavy cream
  • 1 cup packed light-brown sugar
  • 1/4 cup maple syrup
  • 1 teaspoon salt
  • 1/3 cup confectioner's sugar, plus more if needed
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 375 degrees F
  2. Butter and flour a standard-sized loaf pan.In a medium bowl whisk the flour, baking powder, ginger, cinnamon and salt together.In a separate large bowl whisk both sugars, the pumpkin, melted butter, eggs and vanilla together
  3. Add the flour mixture and stir until just combined.Spoon the batter (it will be thick) into the prepared pan and bake 60 - 70 minutes until a toothpick comes out mostly clean from center - a few moist crumbs are ok - wet batter is not.Let cool 20 minutes, turn out from pan to a platter and cool completely
  4. Heat a small skillet over medium/medium-high heat and melt the butter
  5. Let it cook for 1 - 2 minutes until it's bubbly all over
  6. Turn off the heat.Add the maple syrup and vanilla, whisking until well combined
  7. It will be bubbly.Whisk in the confectioners' sugar then the heavy cream with a pinch of salt
  8. If it's very thin you can whisk in an additional tablespoon or two of confectioners' sugar.Spoon/drizzle over the cake
  9. Sprinkle with ginger.

Leave a Comment