Ginger Pumpkin Bread - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
When the pan is well buttered and floured, the loaf is easy to release and has neat sides. Using a pastry brush, spread room-temperature butter on the inside of the pan, including corners. Dust the pan with flour to coat butter completely. To get rid of e
Ingredients
- 12 tbsp. unsalted butter
- 2 1/2 c. all-purpose flour
- 2 tsp. baking powder
- 2 tsp. ground ginger
- 1 tsp. salt
- 1 c. granulated sugar
- 1 c. packed light-brown sugar
- 1 can pumpkin purée
- 3 large eggs
- Sugar Glaze
Instructions
- Preheat oven to 375 degrees F. Butter and flour two 8 1/2- by 4 1/2-inch (6-cup) loaf pans (see note, below); 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 flour mixture, and stir until just combined.
- Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely. Glaze, if desired. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
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