Ginger Pumpkin Bread

By jeaninemg

When the pan is well buttered and floured, the loaf is easy to release and has neat sides. Using a pastry brush, spread room-temperature butter on the inside of the pan, including corners. Dust the pan with flour to coat butter completely. To get rid of excess flour, invert pan and tap over sink.

Ingredients

• 12.00 tablespoon(s) (1 1/2 sticks) unsalted butter, melted, plus room-temperature butter for pan
• 2.50 cup(s) all-purpose flour, spooned and leveled, plus more for pan
• 2.00 teaspoon(s) baking powder
• 2.00 teaspoon(s) ground ginger
• 1.00 teaspoon(s) salt
• 1.00 cup(s) granulated sugar
• 1.00 cup(s) packed light-brown sugar
• 1 can(s) (15 ounces, about 1 3/4 cups) pumpkin purée
• 3.00 large eggs
• Sugar Glaze, (optional)

Details

Servings 1
Preparation time 20mins
Cooking time 160mins
Adapted from delish.com

Preparation

Step 1

Preheat oven to 375 degrees F. Butter and flour two 8 1/2- by 4 1/2-inch (6-cup) loaf pans (see note, below); 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.

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.

Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.