Pumpkin gingerbread loaves
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Pumpkin gingerbread loaves
  Pumpkin    Spices    Gingerbread    Holiday  
Last updated 6/12/2012 12:56:06 AM. Recipe ID 18145. Report a problem with this recipe.
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      Title: Pumpkin gingerbread loaves
 Categories: Breads, Spices, Holiday, Freezer
      Yield: 4 Servings
 
      2 c  All-purpose flour, divided
    1/2 c  Packed brown sugar
      2 ts Baking powder
      1 ts Ground cinnamon
    1/2 ts Baking soda
      1 c  Canned pumpkin
    1/2 c  Molasses
      2    Eggs
    1/3 c  Margarine or butter
    1/4 c  Milk
      1 tb Grated fresh gingerroot OR 1
           -tsp ground ginger`
    1/3 c  Finely chopped walnuts
      2 tb Sugar
 
  Grease the bottom and sides of four 4 1/2 x 2 1/2 1 1/2-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 and sugar; sprinkle evenly
  over the batter in the 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 1 1/2 minutes.
  
  Makes 4 loaves, 8 servings each.
  
  Nutrition Information per Serving: 89 Calories, 2 g Protein, 3 g Fat,
  14 g Carbohydrate, 14 mg Cholesterol, 61 mg Sodium, 100 mg Potassium
  
  [BETTER HOMES & GARDENS; November 1990]
  
  Posted by Fred Peters.
  
  Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0
 




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Recipe ID 18145 (Apr 03, 2005)

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