MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Pumpkin Gingerbread Loaves
  Categories: Polkadot, Lisa, Bread:quick, Autumn, Holidays
       Yield: 4 Loaves
  
       2 c  All-purpose flour, divided
     1/2 c  Packed brown sugar
       2 ts Baking powder
       1 ts Ground cinnamon
   1 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
         ts 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
   
   You know, recently the mornings have been feeling distinctly autumnal.
   It’s wonderfuL!  I love autumn.  It’s making me want to make pumpkin
   bread and fill the house up with cinnamon and spicey smells.  Mmmm.
   This recipe is delicious and definitely does the trick!
   
   * The Polka Dot Palace - The BBS for Homemakers!  1-201-822-3627
   * Posted by LISA on 08-23-95
  
 MMMMM