Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Sweet: Pumpkin Gingerbread Loaves




Source of Recipe


Aunt Sadie's Scrapbook (posted by Buny at recipe circus)


List of Ingredients




2 cups flour, divided
1/2 cup brown sugar, packed
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1 cup canned pumpkin
1/2 cup molasses
2 eggs
1/3 cup butter
1/4 cup milk
1 teaspoon ground ginger
1/3 cup walnuts, finely chopped
2 tablespoons sugar



Recipe



Grease the bottom and sides of four 4"x 2"x 1" 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 gingeroot 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 at 350ºF for 40 to 50 minutes or until a wooden toothpick 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 vapor-proof wrap. Seal, label and freeze for up to 6 months. To thaw, let stand, loosely covered, at room temperature for 1 hour.