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