Martha Stewart’s Ginger Pumpkin Bread

You know, it’s probably not fair to keep saying that recipes are Martha’s.  She’s got writers.  She’s got a test kitchen.  She seriously cannot come up with every recipe that she publishes.

But I like to think that she does!

Clearly, I’m on a fall kick.  As evidenced here, here, and maybe here.  And inspired by Sues at We Are Not Martha (and her ginger/pumpkin cookies), I decided to break out the loaf pan for another go-round at quick breads.

Here’s the recipe for Martha’s (or her staffers’) Ginger Pumpkin Bread:

  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus room-temperature butter for pan
  • 2 1/2 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 3/4 cups)
  • 3 large eggs
  • Sugar Glaze, (optional)

I estimated and just about halved the recipe (using 2 eggs, instead of trying to figure out how to get 1.5 eggs into a bowl).  It came out just fine.  The above recipe makes 2 loaves.  I don’t have two loaf pans AND my co-workers were out of town last week, so that would have just been terrible.  So, I opted for a singular loaf.  (I like the word “loaf.”)

Here are the steps:

  1. Preheat oven to 375 degrees. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans; 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.
  2. 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.

I didn’t glaze.  Mehhh, I’m lazy.

But it came out lookin’ pretty good!

I love how pumpkin bread becomes this weird shade of day-glo orange.

This is a delectable bread, but I wanted it to have more ooomph.  Chocolate chips will be added to the next batch, methinks.  Or maybe a lemon glaze?

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