A new day. A new recipe. And a delicious loaf of pumpkin bread, at last. Good ole Martha came through for me. The only changes I made were to replace the Ginger with Cinnamon and Allspice and to decrease the sugar.
Preheat oven to 375.
Whisk together dry ingredients in a medium bowl ...
2-1/2 c all-purpose flour
2 t baking powder
1 t salt
2 T cinnamon
1 t allspice
Mix sugar and wet ingredients, then add the dry ingredients ...
1 c brown sugar, packed
1/2 c granulated sugar (recipe called for 1 c)
1 15 oz can pumpkin puree (plain pumpkin, not pumpkin pie filling)
12 T butter, melted and slightly cooled
Once all the ingredients are combined, pour into a greased bread pan (I had enough batter leftover for 6 muffin tins) and bake for 55 minutes til toothpick comes out clean (muffins were done in about 25 minutes). Cool for a few minutes in the pan, then turn out onto a cooling rack.
A cute way to serve this is on a cake pedestal with a small pumpkin in the center and then surround it with halved slices of the bread. The cake stand I used is blue (you can see the base of it in the photo below) -- it contrasted nicely with the warm orange tones of the bread and the baby pumpkin.