Pumpkin Gingerbread Loaves
pumpkin purée (canned)
freshly grated, or 1 tsp dried
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.
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 and sugar; sprinkle evenly over the batter in the pans.
Bake in a 180 degrees C℉ (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.
First published: 1996-01-27 last updated: 2015-03-30