Wednesday, October 21, 2009

pumpkin gingerbread

Your family will thank you for this!

1 c. unsalted butter, melted
2 1/2 c. flour
2 tsp. baking powder
2 tsp. ground ginger
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp nutmeg
1 tsp. salt (if butter is salted use less 1/8 tsp. approx)
1 c. sugar
1 c. brown sugar
1 (15 oz.)can pumpkin puree ( 1 3/4 c.)
3 eggs

Preheat oven to 375 F. Butter and flour two loaf pans; set aside. In large bowl, whisk together flour, baking powder, ginger and salt. In medium bowl, whisk together, sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir just until combined. Pour into the two loaf pans. Bake 45-50 minutes. Let cool for 10 minutes then transfer to wire rack to cool completely.

1 1/2 c sugar

In small bowl mix sugar with 2-3 tbsp. water until mixture is smooth but thick(don't mess this up). Drizzle over loaves and wait 15 minutes.

TIP: Place wax paper underneath bread for easy clean up.