Recipe: Ginger Pumpkin Bread By Martha Stewart and Everyday Food Sarah Carey++++

Ginger Pumpkin Bread
By Martha Stewart and Everyday Food Sarah Carey
Yield:  2 loafs

• Unsalted Melted Butter 12 Tsp or 1 1/2 sticks
• All Purposed Flour 2 1/2 cups
• Baking Powder 2 tsp
• Ground Ginger 1 1/2 Tsp
• Salt 1 tsp
• Granulated Sugar 1/2 cup
• Light-Brown Sugar 1/2 cup
• Pumpkin Puree 1 can (15 ounces)  (1 3/4 cups)
• Large Eggs 3
• 
  

1. Take butter and eggs out to reach room temperature.
2. Preheat oven to 375 degrees.
3. Melt butter.
4. Grease baking pans with melted butter and dust flour to two 8 1/2-by-4 1/2-inch (6-cup) loaf pans; set aside.
5. In a large bowl, whisk together flour, baking powder, ginger, and salt.
6. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined.
7. Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes.
8. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely.