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
- Preheat oven to 375 degrees.
- Butter and flour two 8 1/2 –by- 4 1/2 – inch 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 to flour mixture and stir until just combined.
- Divide batter between prepared pans.
- Bake until a toothpick inserted in the center of loaves comes out clean. About 50 minutes.
- Let cool 10 minutes and invert the pans and transfer loaves to a wire rack to cool completely.
- Glaze with sugar glaze.
|See that cute little face in the corner?|
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.