Ginger Pumpkin Bread

For Bread:
1 1/2 sticks butter, melted
2 1/2 c. flour
2 t. baking powder
2 t. ground ginger
1 t. salt
1 c. sugar
1 c. packed light brown sugar
1 15 oz. can pumpkin puree (1 3/4 c.)
3 large eggs

Preheat oven to 375 degrees. Butter and flour two 8 1/2 x 4 1/2 inch loaf pans; 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 wrack or plate to cool completely.

Glaze if desired.

Sugar Glaze:
In a small bowl, mix 1 1/2 c. powdered sugar with 2-3 T. canned milk until mixture is smooth but thick. (If your bread is cooling on a wire rack, place waxed paper underneath for easy cleanup.) Drizzle glaze over loaves. Let dry 15 minutes before serving.