GINGER PUMPKIN BREAD

12 Tbsp (1 ½ sticks) unsalted butter, melted

2 ½ cups all-purpose flour

2 tsp baking powder

2 tsp ground ginger (or a 2” piece of fresh ginger, peeled & grated)

1 tsp salt

1 cup granulated sugar

1 cup packed light-brown sugar

1 can (15 oz) pumpkin purée (1 ¾ cups)

3 large eggs

Preheat oven to 375˚ F.

Spray two 8 ½ x 4 ½” loaf pans with PAM; 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 to flour mixture and stir until just combined.

Divide batter between prepared pans.

Bake until a toothpick inserted in centre of loaves comes out clean, about 50 minutes.

Let cool 10 minutes, invert pans and transfer loaves to a wire rack to cool completely.