Ginger Pumpkin Bread-- What's Baking September

This month for What's Baking, Jenna from Jenna's Cooking Journey, chose the theme of Quick Breads.

Considering we finally entered Fall this past Saturday, I decided it was time to break out the pumpkin!

I'm a traditional pumpkin bread person. I like spices in it but don't bother me with nuts, chocolate chips, or raisins. I want to taste the pumpkin people!!

We have been enjoying this as a quick dessert this week and even Cole ate some!

I was afraid that this bread wouldn't be as good as others I have made in the past because it only incorporates ginger into the batter but the ginger is very subtle and a great addition.

Ginger Pumpkin Bread
recipe adapted from this recipe at Martha Stewart

Ingredients:

• 12 tablespoons butter, melted
• 2 1/2 cups all-purpose flour
• 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 (NOT pumpkin pie filling)
• 3 large eggs
• 
  

Directions:

1. Preheat oven to 375 degrees. 
2. Butter and flour two loaf pans ; set aside.
3.  In a large bowl, whisk together flour, baking powder, ginger, and salt.
4.  In a medium bowl, whisk together granulated sugar, brown sugar, pumpkin, melted butter, and eggs. 
5. Add flour mixture, and stir until just combined.
6. Divide batter between prepared pans. 
7. 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.