Rachael Ray

Ginger. Pumpkin. Don’t those two flavors scream fall and conjure up images of sipping steaming mugs of something hot, sitting by a fire with a slice of something ginger-y and pumpkin-y? My kids’ school has a few days each year where parents volunteer to bring in “treats” for teachers, which is one of the most fabulous spreads I have seen. Danishes, bagels with cream cheese and lox, elaborate pastry trays, cookies, brownies, cakes - it is like a challenge reward on Survivor.

I made this Ginger Pumpkin Bread - modest but tasty and seasonal. This recipe is great because it makes two loaves so you can always freeze one. The loaves are shorties - they only rise about 2/3 of the way to the top of the pan - but no worries, that is how they are supposed to turn out.

Ginger Pumpkin Bread

makes 2 loaves

Ingredients:

1 1/2 sticks (12 tablespoons) melted butter

2 1/2 cups flour

2 tsp. baking powder

2 tsp. ground ginger

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1 tsp. salt

1 cup granulated sugar

1 cup packed brown sugar

1 can (15 oz.) canned pumpkin

3 eggs

sugar glaze (optional - see below)

Directions:

1. Preheat oven to 375 degrees. Butter and flour two 8 1/2 x 4 1/2 loaf pans (or spray with Baker’s Joy). In a medium bowl, whisk together flour, baking powder, ginger and salt. In a large bowl, whisk together both sugars, pumpkin, melted butter, and eggs. Add flour mixture and stir until just combined.

2. Divide batter evenly between the loaf pans. Bake 45-50 minutes, until a toothpick inserted in center of loaves comes out clean. Let cool ten minutes and invert loaves onto a cooling rack to cool completely.

3. Once cool, glaze if desired. Combine 1 1/2 cups confectioners sugar with 2 - 3 tablespoons of water in a liquid measuring cup. Stir until glaze is smooth and thick, with no lumps.  Drizzle over loaves and let set 15 minutes prior to serving.