Chew on This | Ginger Pumpkin Bread

The obligatory pumpkin recipe. 'Tis the season, right? You might have reached your pumpkin limit already. I understand, but couldn't resist. Come on, it's a ginger and pumpkin combo. Warm, spicy awesomeness. Unlike those nasty perplexing pumpkin with chocolate recipes. 

Uhmm, what is up with chocolate and pumpkin? I cannot get behind it. Not. One. Bit.

But this Ginger Pumpkin Bread? This I can totally support.

Cares

Here's the recipe:

Ginger Pumpkin Bread

(adapted from Martha Stewart)

1 1/2 sticks (12 T) butter, melted
1 1/2 C flour
2 t baking powder
2 t ground ginger
1 t salt
1 C granulated sugar
1 C packed brown sugar
1 (15 ounce) can pumpkin puree
3 eggs
3 T finely chopped crystallized ginger

Preheat oven to 375℉. Spray a large loaf pan with baking spray and set aside until needed.

Whisk together your dry ingredients in a large bowl; flour, baking powder, ground ginger, and salt. In another bowl, blend your melted butter, sugars, pumpkin, and eggs. Add your egg mixture to your dry ingredients and stir. Sprinkle in your crystallized ginger and stir to combine.

Pour your batter into your prepared pan. Bake for 50-60 minutes, or until a tester inserted comes out clean. Allow loaf to cool slightly (about 15 minutes) before slicing.