Ginger Pumpkin Bread

Ginger Pumpkin Bread

Ginger Pumpkin Bread

A friend of mine gave me the coolest loaf pan when she stayed with us not long ago. It has pumpkins and leaves carved in the bottom of the pan so that when you dump out the bread you’ve made it has this really pretty fall design on the top.

Cool Autumn Loaf Pan

Cool Autumn Loaf Pan

I just had to try it out so decided to make this ginger pumpkin bread. It’s from the October 2006 issue of Everyday Food. One of the reasons I like this recipe (beside the fact that it tastes great) is that it uses the whole can of pumpkin and makes two loaves so you don’t waste any of the pumpkin.

Ingredients
12 T. butter (1 1/2 sticks), melted
2 1/2 C. flour
2 t. baking powder
2 t. ground ginger
1 t. salt
1 C. sugar
1 C. packed brown sugar
1 15 oz. can of pumpkin
3 large eggs

Preheat oven to 375 degrees. Grease and flour two 8 1/2 X 4 1/2 inch loaf pans; set aside. In a medium bowl, whisk together flour, baking powder, ginger, and salt. In a large bowl, whisk together the sugars, pumpkin, melted butter, and eggs;add the flour mixture, and stir until just combined.

Divide the batter between the two loaf pans. Bake until 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. Sprinkle with powdered sugar or glaze if desired. Serves 12


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