Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Ginger Pumpkin Bread 3.7 (356) 45 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 23, 2020 Rate PRINT Share 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. Originally appeared: Everyday Food, October 2006 Rate It PRINT