Ginger Pumpkin Bread

 I am in the mood for something warm and toasty.  Something I can curl up on the couch with in my blanket and my sweat pants.   Something, that doesn’t necessarily need a plate to catch the crumbs that fall.  Something that can be eaten for breakfast, lunch and dinner and a snack. And maybe another snack later on.  Something like, pumpkin ginger bread.

Ginger pumpkin bread is the perfect thing to make on a cold, fall day.  When it is raining outside and the wind is blowing there is nothing more comforting than a warm, cake-like bread, baking in the oven creating a delicious spiced aroma that wafts throughout the house.  Of course what makes it even more special is when you have a wonderful helper to make the pictures more interesting and the process absolutely perfect.

I found this recipe in another one of the Martha Stewart Living publications, “Everyday Foods” Easy Comfort foods, issue #30.  This cookbook is filled with quick desserts that can be enjoyed anytime of the year but are especially appreciated in the fall season.  I have picked out a few more recipes in this book and hope to make them soon.  Ginger pumpkin bread would be perfect at a bake sale or brought to work for everyone to enjoy.  It goes really great with a cup of hot tea, a book and some peace and quiet.

Ginger Pumpkin Bread

 

12 tablespoons (1 ½ sticks) butter, melted, plus room-temperature butter for pan

2 ½ 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 oz) pumpkin puree

3 large eggs

Sugar glaze

1. Preheat oven to 375 degrees.
2. Butter and flour two 8 1/2 –by- 4 1/2 – inch loaf pans. Set aside.
3. In a large bowl, whisk together flour, baking powder, ginger and salt.
4. In a medium bowl, whisk together sugars, pumpkin, melted butter and eggs.
5. Add to flour mixture and stir until just combined.
6. Divide batter between prepared pans.
7. Bake until a toothpick inserted in the center of loaves comes out clean.  About 50 minutes.
8. Let cool 10 minutes and invert the pans and transfer loaves to a wire rack to cool completely.



See that cute little face in the corner?

9. Glaze with sugar glaze.

Sugar Glaze

In a small bowl, mix 1 ½ cups confectioners’ sugar with 2 to 3 tablespoons water until mixture is smooth but thick.  Place wax paper under rack for quick clean-up.  For easy pouring, transfer glaze to a glass measuring cup and drizzle over loaves.  Let dry 15 minutes before serving.  Makes enough for 2 loaves.