Lunch: Ginger Pumpkin Bread

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 e

Ingredients

12 tbsp. unsalted butter
2 1/2 c. all-purpose flour
2 tsp. baking powder
2 tsp. ground ginger
1 tsp. salt
1 c. granulated sugar
1 c. packed light-brown sugar
1 can pumpkin purée
3 large eggs
Sugar Glaze

Instructions

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.

Add a review for Ginger Pumpkin Bread