Gingerbread on its own is delicious. When it’s baked with added pumpkin puree, it becomes spectacular!
12 tablespoons butter, melted, plus extra for pan
2 ½ cups flour, plus more for pan
2 teaspoons baking powder
1 tablespoon ground ginger
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon salt
1 (15-ounce) can pumpkin puree
1 cup white sugar
1 cup packed dark brown sugar
Preheat oven to 325F. Butter and flour two loaf pans.
In a large bowl, sift together flour, baking powder, ginger, cinnamon, nutmeg, and salt. In a separate large bowl, whisk together the butter, pumpkin, sugars, and eggs. Add flour mixture and stir until just combined.
Divide batter evenly between prepared pans and bake 45 to 50 minutes, until a toothpick inserted in the middle comes out clean. Cool 15 minutes, remove from pans, and cool completely before serving.
For 1 slice (with loaf cut into 16 slices or made into 16 muffins, with flour and regular sugars)