Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Ginger Pumpkin Bread 3.7 (356) 45 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 23, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 2 hrs 40 mins Servings: 12 Make this moist quick bread all autumn long. The ginger and pumpkin flavors blend together nicely in this sweet dessert bread. Ingredients 12 tablespoons (1 ½ sticks) unsalted butter, melted, plus room-temperature butter for pan 2 ½ 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 ¾ cups) 3 large eggs Sugar Glaze for Ginger Pumpkin Bread Directions Preheat oven to 375 degrees. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans (see note, below); 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. 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. Cook's Notes Prepare the loaf pan: when the pan is well buttered and floured, the loaf is easy to release and has neat sides. Using a pastry brush, spread room-temperature butter on the inside of the pan, including corners. Dust the pan with flour to coat butter completely. To get rid of excess flour, invert pan and tap over sink. Rate it Print