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
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