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Pumpkin Gingerbread Loaves

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Pumpkin Gingerbread Loaves

Pumpkin Gingerbread Loaves recipe

 

Yield

16 servings

Prep

30 min

Cook

50 min

Ready

3 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 cups all-purpose flour
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½ cup brown sugar
packed
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2 teaspoons baking powder
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1 teaspoon cinnamon
ground
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½ teaspoon baking soda
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1 cup canned pumpkin purée
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½ cup molasses
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2 large eggs
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cup margarine
or butter
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¼ cup milk
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1 tablespoon ginger root
freshly grated, or 1 tsp dried
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cup walnuts
finely chopped, optional
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2 tablespoons sugar
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Ingredients

Amount Measure Ingredient Features
473 ml all-purpose flour
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118 ml brown sugar
packed
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1E+1 ml baking powder
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5 ml cinnamon
ground
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2.5 ml baking soda
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237 ml canned pumpkin purée
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118 ml molasses
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2 large eggs
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79 ml margarine
or butter
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59 ml milk
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15 ml ginger root
freshly grated, or 1 tsp dried
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79 ml walnuts
finely chopped, optional
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3E+1 ml sugar
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Directions

Grease the bottom and sides of four 4½ x 4½ 4½-inch loaf pans.

Grease only halfway up the sides. That way the loaves will have nicely rounded tops and no unwanted rims around the edges.

Set aside.

Stir together 1 cup of the flour, the brown sugar, baking powder, cinnamon, and baking soda.

Add the pumpkin, molasses, eggs, margarine or butter, and gingerroot or ginger.

Beat with an electric mixer on low to medium speed until combined, about 30 seconds.

Beat on medium to high speed for 2 minutes, scraping the sides of the bowl occasionally.

Add the remaining flour; beat for 2 minutes or until mixed.

Divide the batter evenly among the prepared pans.

For the topping, stir together the walnuts if using and sugar; sprinkle evenly over the batter in the pans.

Bake in a 350℉ (180℃) 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 4½ minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 61g (2.2 oz)
Amount per Serving
Calories 64035% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 107mg 36%
Sodium 335mg 14%
Total Carbohydrate 31g 31%
Dietary Fiber 5g 18%
Sugars g
Protein 27g
Vitamin A 207% Vitamin C 5%
Calcium 20% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
 

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