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Ginger Pumpkin Bread

Ginger Pumpkin Bread

12 tbsp. (1 ½ sticks) unsalted butter, melted, plus room-temperature butter for pan

2 ½ cups all-purpose flour, spooned and leveled, plus more for pan

2 tsp. baking powder

2 tsp. ground ginger

1 tsp. salt

1 cup granulated sugar

1 cup packed light-brown sugar

1 can (15 ounces, about 1 ¾ cups) pumpkin purée

3 large eggs

Sugar glaze, (optional)


Preheat oven to 375ºF. Butter and flour two 8 ½-inch by 4 ½-inch (6-cup) 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. Serves: 12.

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