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)
Preparation:
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.