Fall Ginger Pumpkin Bread

I made this scrumptious Pumpkin Banana Mousse Tart for Thanksgiving and used the left over pumpkin purée to make this Ginger Pumpkin Bread recipe I found on Martha Stewart's website.  I made the glaze for this but tried to make it lighter-not as thick.  Big mistake.  The bread turned out perfect but the glaze was no bueno!  Don't take short cuts on that one!

 

Ingredients

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)  1 1/2 cups confectioners' sugar
           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 loaves. Let dry 15 minutes before serving.

Directions

Preheat oven to 375 degrees.
Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans set aside.  I just sprayed with Canola oil.
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.