Too much Pumpkin? Let's make some Ginger Pumpkin Bread

So, Thanksgiving is over and you realize that you bought too many cans of pumpkin puree. You know… because you though there was a shortage again this year and stock piled your pantry with so many cans you don’t know what to do with them. Well.....at least I know I did, that doesn’t make me crazy just overly prepared, yeah overly prepared. Anyway, it’s November how can you not have some form of pumpkin. Whether it's pie, cake, or even bread. It’s like an obligation to this season! So, if you did go over the deep end this season with buying canned pumpkin, but you don’t want to be subjected to another pumpkin pie, this is the treat for you.

I found this recipe in an old issue of Everyday Food, a monthly food magazine published by Martha Stewart but, you can also find this recipe on Martha’s website. And I love this recipe! I cannot stress that enough; it smells so good in the oven. It has a nice balance of sweetness and spice. Plus, I don’t even like ginger, but really like this. This bread is the perfect comfort food after a long cold day.

So, if you want to spread the bliss with your friends you can buy mini loaf pans like I did. I got these pans from Michael’s craft store. They come in all types of neat colors and patterns for any occasion. They’re only a $1 a piece, but you got to be quick because they sell really quickly. If Michael's has already sold out of them you can instead buy a four pack of paper loaf molds for $6 , these are nice because they do not need to be greased and come with their own wrapping.

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)

Directions

1. Preheat oven to 375 degrees. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans (or 5 mini loaf pans); set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt.

2. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined.

3. 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.

Sugar Glaze: Whisk 1 1/2 cups of powdered sugar and 2 to 3 tablespoons of water. Drizzle over bread.

For the recipe online: Ginger Pumpkin Bread

For the mini loaf pans: Mini loaf pans