Haitian Pumpkin Bread

Preheat oven to 350°F (175°C). Grease and lightly flour a loaf pan or round cake pan.

Combine flour, baking powder, salt, cinnamon, and ginger in a large mixing bowl, whisking together to distribute leavening agents evenly.

In a separate bowl, whisk together eggs and sugar until pale and slightly thickened, about 2 minutes.

Stir the pureed pumpkin and melted butter into the egg mixture until well combined.

Add the milk and warm water to the wet ingredients and stir until smooth.

Create a well in the center of the dry ingredients and pour the wet mixture into it, folding gently with a spatula until just combined; do not overmix.

Pour the batter into the prepared pan, smoothing the top with a spatula.

Bake for 45 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Remove from the oven and allow the bread to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.