since my diet doesn’t really allow for this, maybe i could attach it to myself somehow and just absorb it? that’s ok right?… i’m not “eating” it.
ginger pumpkin bread from Martha
serves 12; Prep time: 20 minutes; Total time: 2 hours 40 minutes
12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus room-temperature butter for pan
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon salt
1 cup granulated sugar
1 cup packed light-brown sugar
1 can (15 ounces) pumpkin purée (1 3/4 cups)
3 large eggs
sugar glaze (optional, see below)
1. Preheat oven to 375°. 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.
2. 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.
3. For the sugar glaze: In a small bowl, mix 1 1/2 cups confectioners’ sugar with 2 to 3 tablespoons water until mixture is smooth but thick. Place waxed paper under rack for a quick cleanup. For easy pouring, transfer glaze to a liquid-measuring cup, and drizzle over loaves. Let dry 15 minutes before serving. Makes enough for 2 loaves.