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–+ servings
moist ginger pumpkin bread

Moist Ginger Pumpkin Bread

Yield: 2 - Using 8"x 4" Loaf Pans
This Moist Ginger Pumpkin Bread is a delicious bread to be enjoyed for breakfast or dessert.
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Ingredients

  • 12 tablespoons 1 1/2 sticks unsalted butter, melted, plus room-temperature butter for pan
  • 2 1/2 cups all-purpose flour spooned and leveled, plus more for pan
  • 2 teaspoons baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 can 15 ounces pumpkin purée (1 3/4 cups)
  • 3 large eggs
  • Sugar glaze optional, see below

Instructions 

  • Preheat oven to 375°. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans (or use Pam with Flour. I think it works best anyhow); 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.
  • For the sugar glaze: In a small bowl, mix 1 1/2 cups confectioners' sugar with 2 to 3 tablespoons water until mixture is smooth but thick. Place waxed paper under rack for a quick cleanup. For easy pouring, transfer glaze to a liquid-measuring cup, and drizzle over loaves. Let dry 15 minutes before serving. Makes enough for 2 loaves.