Ginger pumpkin bread

The sudden chill in the air has made me crave all things squashy and pumpkiny, so I thought it was about time I whipped up some pumpkin bread.  It’s a wonderful quick bread with a subtle gingery, tangy twist that can be made by whisking alone; while I adore my KitchenAid stand mixer, sometimes it’s nice to feel empowered by mixing by hand.

I highly recommend placing a sheet of wax paper, foil or some other protective coating under the cooling rack if you decide to glaze your loaf.  If you don’t, you’ll be scrubbing a dried sugary mess from your countertop.  That’s not fun.

This recipe is adapted from the October 2006 issue of Everyday Food magazine.

• 2-1/2 cups all purpose flour, plus more for pan
• shortening 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-oz.) pumpkin purée (1-3/4 cups)
• 12 tablespoons (1-1/2 sticks) butter, melted
• 3 large eggs
• sugar glaze (recipe below)

Preheat oven to 375°F.  Grease and flour a large loaf pan; 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 to pumpkin mixture and stir just until combined.

Pour batter into prepared loaf pan.  Bake until a toothpick inserted in the center of the loaf comes out clean, about 60-70 minutes.  Let cool 10 minutes, then invert pan and transfer loaf to a wire rack to cool completely.  Glaze.

Sugar Glaze

• 1-1/2 cups confectioner’s sugar
• 2 to 3 tablespoons water

In a small bowl (or spouted measuring cup) gradually add water to confectioner’s sugar, one teaspoon at a time, until mixture is smooth but thick.  Drizzle over loaf.

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