2
In a separate mixing bowl, add the eggs, pumpkin, white sugar, dark brown sugar, oil, milk, molasses, fresh ginger and vanilla. Whisk just until it becomes one cohesive mixture.
3
Add a scoop of the dry ingredients to the wet ingredients and stir just until combined. Don't overmix. Repeat until all the dry ingredients are incorporated.
4
Pour the batter into greased loaf pans and bake in a 350-degree oven until a toothpick comes out clean from the center.
bourbon-pumpkin ice cream
pumpkin crullers
brown butter-pumpkin cupcakes