Shelly's Recipe

GINGER PUMPKIN BREAD

Category: Quick Breads

12 tbsp unsalted butter, melted, plus room-temperature butter for pan
2 1/2 cups flour (spooned and leveled), plus more for pan
2 tsp baking powder
2 tsp ground ginger
1 tsp salt
1 cup sugar
1 cup packed light-brown sugar
1 can (15 oz) pumpkin puree (1 3/4 cups)
3 large eggs
Sugar Glaze, (optional)

Preheat oven to 375. Butter and flour two loaf pans; 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.