Perfect Pumpkin Bread

Makes 2 9"x5" loaves

• 3 cups all purpose flour, plus additional for dusting pans
• 1 teaspoon kosher salt
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 cup light brown sugar
• 1/2 cup dark brown sugar (you can also use a total of 1 1/2 cups light brown sugar if you don't have dark brown on hand)
• 2 cups canned pumpking (not pumpkin pie filling)
• 4 large eggs
• 12 tablespoons unsalted butter, melted
• 1 teaspoon pure vanilla extract

Preheat oven to 350-degrees. Spray two 9"x5" loaf pans with non-stick cooking spray, then dust lightly with flour, discarding excess. Set pans aside.

In a large bowl, combine 3 cups flour, salt, cinnamon, nutmeg, and ground ginger. Stir well with a whisk until combined.

In a separate bowl, combine the light brown sugar, dark brown sugar, pumpkin, eggs, melted butter, and vanilla extract. Whisk well until combined and no streaks of egg remain.

Add flour mixture to the pumpking mixture and stir well with a spatula, just until no streaks of flour remain (be sure to scrape the entire way to the bottom of the bowl). Divide the batter evenly between the two prepared pans. Place in the oven and bake for 40-45 minutes, or just until a toothpick stuck in the center comes out clean and the cakes are just beginning to pull away from the sides of the pan.

Place loaves on a cooling rack and allow to cool for 15 minutes, then remove the loaves from the pan. Enjoy!