DESSERT - Ginger Pumpkin Bread (by Shannon DeForge)

By RHagan

Ingredients

• 12 tbsp unsalted butter, melted, plus room-temperature butter for pan
• 2 1/2 cups all-purpose flour (spooned & levelled), plus more for pan
• 2 tsp baking powder
• 2 tsp ground ginger
• 1 tsp salt
• 1 cup granulated sugar
• 1 cup packed light-brown sugar
• 1 can (15 oz) pumpkin puree (1 3/4 cups)
• 3 large eggs
• sugar glaze, optional

Preparation

Step 1

1. Preheat over to 375º. Butter & flour two 8 1/2 x 4 1/2 inch (6 cup) loaf pans (see note below); set aside. In a large bowl, whisk together flour, baking powder, ginger, & salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, & 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.