Ginger Pumpkin Bread

By Mrs_imUnLawson

Ingredients

• Bread:
• 12 * 12 Tbs (1 1/2 stick) unsalted butter, melted, plus room temperature butter for pan
• 2 1/2 * 2 1/2 Cups all-purpose flour (spooned and leveled) plus more for pan
• 2 * 2 tsp baking powder
• 2 * 2 tsp ground ginger
• 1 * 1 tsp salt
• 1 * 1 cup sugar
• 1 * 1 cup packed brown sugar
• 1 * 1 can (15 oz) pumpkin puree (1 3/4 cup)
• 3 * 3 large eggs
• * sugar glaze
• Sugar Glaze:
• 1 1/2 * 1 1/2 cups powder sugar
• 2-3 * 2-3 Tbs water

Preparation

Step 1

Bread:
1. Preheat over to 375
2. Butter and flour 2 8 1/2 by 4 1/2 loaf pans; set aside
Bread:
1. In a large bowl, whisk together flour, baking powder, ginger, and salt
2. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs
3. Add flour mixture, and stir until just combined
4. Divide batter between prepared pans
5. Bake until toothpick inserted into center comes out clean (about 50 minutes)
6. Let cool 10 minutes
7. Invert pans and transfer loves to a wire rack to cool completely

Sugar Glaze:
* 1 1/2 cups powder sugar
* 2-3 Tbs water
1. In a small bowl, mix 1 1/2 cups powder sugar with 2-3 Tbs water until mixture is smooth but thick
2. Place wax paper under rack to quick clean up
3. For easy pouring, transfer glaze to a measuring cup, and drizzle over loaves
4. Let dry for 15 minutes.

Makes enough for 2 loaves