I LOVE to cook.  I am always on the hunt for new recipes and I enjoy reading cookbooks, so I thought I would start posting on what I am doing in the kitchen.  For me cooking for people is one way I express my love for them.  I love the feeling I get when I cook for my family and friends and they tell me how much they enjoy it.   I like getting requests from people to have something that I’ve made for them and I love swapping recipes.  If you have some good recipes leave me a comment and tell me what they are or where I can find them.  If I make it I will write a post about it. 

What came out of my kitchen today:  Ginger Pumpkin Bread

This came out in my new favorite thing from the people at Martha Stewart, Everyday Food Magazine.  I absolutely adore this magazine and read them from cover to cover.  The recipes are easy to make and the pictures are irresitable. 

One great thing about this recipe, there is no need for a mixer.  Don’t over beat the batter and it will turn out great every time.  Also, it tastes great without the glaze.  Enjoy!


Serves 12

  • 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 puree (1 3/4 cups)
  • 3 large eggs
  • Sugar Glaze, (optional)


  1. Preheat oven to 375 degrees. 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.



  • 1 1/2 cups confectioners’ sugar


  1. In a small bowl, mix 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.