Friday, November 02, 2007

Martha, Martha, Martha!


Gotta Love her! I know I do. :)

Ginger Pumpkin Bread

Serves 12
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)


Directions
Preheat oven to 375 degrees. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans (see note, below); 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.

4 comments:

Georgina said...

ooh Im going to try this one! It looks delicious!

LesleMora said...

That looks delish, I'll have to try it!

Georgina said...

okay so I tried this and OMG it is totally delicious! Thanks so much for the receipe - definately a keeper

Jolene said...

YUMMY! That looks good!