In a medium bowl, whisk together flour, ginger, baking powder, and salt.**
In a large bowl, whisk together sugars, melted butter, pumpkin, and eggs.
Add dry to wet and mix until just combined.
Divide batter evenly between prepared pans and bake until a toothpick inserted into the center comes out mostly clean (approx. 45mins).
Cool in pans on wire rack for 10mins, then turn out onto wire racks to cool completely.
For the glaze, in a large measuring cup or bowl, whisk together the sugar and water until completely combined (I actually use a fork to do this).
Pour over cooled loaves.
* I have doubled the glaze recipe, because I like a lot of glaze. If you'd like to be more conservative, halve the recipe. ** For one bowl method, skip this and add the dry directly into the wet.This recipe makes TWO 8 1/2" x 4 1/2" loaves. If you only want one, halve the recipe. Adapted slightly from Martha Stewart.