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Pumpkin gingerbread

Yield: 4 Loaves

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      1/4 c Milk
1 ts Ground ginger

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 1 1/2 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

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Asian Recipes » Indian Recipes » Mexican Recipes
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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More