Pumpkin gingerbread

4 loaves

Ingredients

Quantity Ingredient
2 cups All-purpose flour, divided
½ cup Packed brown sugar
2 teaspoons Baking powder
1 teaspoon Ground cinnamon
½ teaspoon Baking soda
1 cup Canned pumpkin
½ cup Molasses
2 Eggs
⅓ cup Margarine
¼ cup Milk
1 teaspoon Ground ginger

Directions

Stir together 1 cup of the flour, the brown sugar, baking powder, cinnamon, and baking soda. Add the pumpkin, molasses, eggs, margarine, milk and ginger. Mix vigorously until combined. Add the remaining flour and blend in. Divide the batter evenly among 4 small loaf pans.

Bake in a 350 F oven for 40 to 50 minutes or until a wooden pick inserted near the center of each loaf comes out clean. Cool the loaves in the pans on wire racks for 10 minutes. Remove the loaves from the pans. Cool thoroughly on the wire racks.

To Freeze: Wrap each loaf tightly in moisture- and vaporproof wrap.

Seal, label, and freeze for up to 6 months. To thaw, let stand, loosely covered, at room temperature for 1 hour. Or, to micro-thaw, place 1 unwrapped loaf on a microwave-safe paper towel. Microcook, uncovered, at 30% power (medium-low) for 1 to 1½ minutes.

Makes 4 loaves, 8 servings each.

Adapted from a recipe from BETTER HOMES & GARDENS, November 1990 Posted by Fred Peters.

Source: Lisa Clarke

Posted on Kook-Net by Lisa Clarke

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