Pumpkin Gingerbread Loaf
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 375. Butter and flour two loaf pans.
In a large bowl, sift together flour, baking powder, ginger, cinnamon, nutmeg and salt.
In a separate bowl whisk together butter, sugars, pumpkin, and eggs. Add flour mixture and stir until combined.
Divide batter evenly between the two loaf pans. Bake 45-50 minutes.
Cool 15 minutes, remove from pans.