Hi, hi! I promise I'm still alive over here. The fall has continued to be busy, and I'm not in the kitchen or in this space nearly as often as I'd like to be. But I have managed to squeeze in some fall baking!
While I'm not one to go pumpkin crazy, nothing quite makes the house smell like fall like fresh pumpkin bread in the oven. I whipped up this ginger-spiked loaf this weekend, and it was lovely. Not too sweet, a little spicy, just so right.
Note: this recipe makes 2 loaves of pumpkin bread... nothing wrong with that!
Ginger Pumpkin Bread with Walnuts (adapted from Martha Stewart)
yields 2 loaves
1 1/2 sticks (12 tablespoons) unsalted butter, melted, plus more for the pan
2 1/2 cups all-purpose flour, plus more for the pan
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon kosher salt
1 cup sugar
1 cup light brown sugar
1 15-oz. can pumpkin puree
3 large eggs
2/3 cup walnuts, roughly chopped
Preheat oven to 375 degrees. Butter and flour two 9x5 loaf pans and set aside.
In a large bowl, whisk together flour, baking powder, ginger, and salt. In a separate bowl, whisk together the sugars, pumpkin, butter, and eggs. Add the flour mixture and stir until combined.
Divide the batter between the two loaf pans. Top with walnuts. Bake 45-55 minutes, or until a toothpick inserted into the loaf comes out clean. Allow to cool in the pans for 10 minutes, then carefully invert to a wire rack to cool completely. Serve warm!