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
- Sugar Glaze, (optional)
- This recipe is vegetarian
- Produce
- Ginger, ground (2 teaspoons)
- Pumpkin puree (1 can)
- Cooking & Baking
- All-purpose flour (2 1/2 cups)
- Baking powder (2 teaspoons)
- Brown sugar, packed light (1 cup)
- Granulated sugar (1 cup)
- Salt (1 teaspoon)
- Sugar glaze (1)
- Dairy
- Butter, unsalted (12 tablespoons)
- Refrigerated
- Eggs, large (3)
Preparation
Read recipe preparation on marthastewart.com
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Published August 11, 2011 (1 year ago).
5 people saved this recipe.
