While I can't take full credit for this recipe (shout out to Martha Stewart), I can tell you just how delicious it is. I am making a few loaves for my family this Thanksgiving.
Rebekah's Ginger Pumpkin Bread
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 puree (1 3/4 cups)
3 Large eggs
1 1/2 Cups confectioners' sugar
Preheat oven to 375* degrees. Butter and flour a 9 inch loaf pan; 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.
Pour batter into prepared pan. Bake until a toothpick inserted in center of loaf comes out clean, about 50 minutes (or longer). Let cool 10 minutes; invert pan and transfer loaf to a wire rack to cool completely.
In a small bowl, mix 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 loaf. Let dry 15 minutes before serving. Makes enough for 2 loaves.
This is a great afternoon snack or a quick/easy breakfast for a crowd. Enjoy!