Saturday, October 22, 2011

Ginger Pumpkin Bread

In celebration of all things Fall, we’re posting this delicious autumnal treat from The Homestyle Amish Kitchen Cookbook. Enjoy!
Ginger Pumpkin Bread
12 T. butter (1 1/2 sticks), melted
1 15-oz. can pumpkin
3 eggs
2 1/2 cups flour
2 tsp. baking powder
2 tsp. ground ginger
1 tsp. salt
1 cup sugar
1 cup brown sugar, packed
Sugar Glaze (recipe follows)
Whisk together the butter, pumpkin, and eggs.
Mix together the flour, baking powder, ginger, salt, sugar, and brown sugar and add to the pumpkin mixture until just combined. Do not overmix.
Divide batter between two greased loaf pans and bake at 375 degrees for 50-55 minutes.
Cool for 10 minutes then turn out on a rack to cool completely. Glaze with Sugar Glaze, if desired.
Sugar Glaze
1 1/2 cups powdered sugar
2-3 T. water
Mix together until well blended and to desired consistency. Drizzle over cooled bread.

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