The addition of ginger is a natural choice to bump up the flavor of a traditional pumpkin bread.
2 cups flour, divided
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 1/2 teaspoon baking soda
1 cup canned pumpkin (not pie mix)
1/2 cup molasses
1/3 cup butter
1/4 cup milk
1 tablespoon peeled and grated fresh ginger root or 1 teaspoon powdered ginger
1/3 cup chopped walnuts
2 tablespoons sugar
Preheat the oven to 350 degrees.
Grease the bottom and sides of four 4 1/2 – by-2 1/2- by- 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 ginger root or powdered 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 a topping, stir together the walnuts and sugar; sprinkle evenly over the batter in the pans. Bake 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 vapor-proof 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. Cook uncovered at 30-percent power (medium-low) for 1 to 1 1/2 minutes.
Makes 4 loaves.
From CDKitchen for Pumpkin Gingerbread Loaves