Martha Monday: Ginger Pumpkin Bread

Let the ubiquitous pumpkin recipes begin!! I have to confess that I'm a complete sucker for all things pumpkin. My favorite holiday is Halloween, and I can't get enough of the pumpkin spiced lattes, ice creams, pancakes, breads, pies and everything else that abound this time of year.

Like zucchini and banana breads, you might think that's there's not really much that can be done to revamp the traditional pumpkin bread. However, this might actually be my favorite pumpkin bread, and my new go-to recipe. I was somewhat surprised because, being a Martha recipe, it's actually surprisingly easy. For example, you don't need to peel, seed, and roast your own pumpkin. Who has time for that? Nope, this recipe just calls for scooping out pre-pureed pumpkin from a glorious can. Also, I love that this recipe isn't overly sweet. I'm used to pumpkin breads that essentially taste like pumpkin pie, but this loaf isn't overwhelmed with cinnamon, cloves, nutmeg and allspice--but only a slightly spicy hint of ginger that complements the pumpkin perfectly.

Ginger Pumpkin Bread
     from Martha Stewart
     makes 2 loaves

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

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

2. 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
1 1/2 cups confectioner's sugar

1. 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. Makes enough for 2 loaves.

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