Ginger Pumpkin Bread

12 Tbsp unsalted butter (melted, plus room temperature butter for pan)

2 1/2 cups all-purpose flour

2 tsp baking powder

2 tsp ginger

1 tsp salt

1 cup sugar

1 cup brown sugar

2 cups fresh pumpkin (or 1 can canned pumpkin)

3 large eggs

 

Preheat oven to 375. Butter and flour 2 loaf pans; set aside. In a large bowl, whisk together flour, baking powder, ginger and salt. In medium bowl, whisk together sugars, pimpkin, 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; inverted pans and transfer loaves to a wire rack to cool completely. Glaze if desired

 

 

SUGAR GLAZE

 

1 1/2 cups powdered sugar

 

In a small bowl, mix powdered sugar with 2 - 3 tablespoons of water until mixture is smoth but thick.

Place waxed paper under rack for a quick cleanup. For easy pouring, transfer glaze to a liquid measuring cup, and drizzle over loaves. Let dry 15 minutes before serving.

Makes enough for 2 loaves

 

 

This recipe is courtesy of Martha Stewart