Ginger Pumpkin Bread

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The pumpkin and ginger flavors blend together perfectly in this sweet dessert bread.

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Ingredients:

 

  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus room-temperature butter for pan
  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 2 teaspoons baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 can (15 ounces) pumpkin puree (1 3/4 cups)
  • 3 large eggs

 

Instructions:

  1. Preheat oven to 375 degrees. Butter and flour two standard size loaf pans; set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined.

  2. 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. Glaze, if desired.

 



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