Ginger Pumpkin Bread

From Everyday Food Magazine
Makes 2 loaves

*12 tbsp unsalted butter, melted, plus more for pan
*2 1/2 cups all-purpose flour, plus more for pan
*2 tsp baking powder
*2 tsp ground ginger
*1 tsp salt
*1 cup granulated sugar
*1 cup packed light-brown sugar
*15 oz. can pumpkin puree
*3 large eggs

Preheat oven to 375. Butter and flour two 8 1/2" x 4 1/2" loaf pans; set aside. In a large bowl, whisk together flour, powder, salt and ginger. In a medium bowl, whisk together pumpkin, sugars, melted butter and eggs; add flour mixture and stir til just combined.

Divide batter between prepared pans. Bake until a toothpick inserted into the middle comes out clean, about 50 minutes. Let cool 10 minutes and then transfer to a wire rack to cool completely.