Pumpkin Bread topped with Crystallized Ginger

Description
Pumpkin Bread Topped with Crystallized Ginger from the Public Health Cookbook, Seattle & King County Office of Public Health—original recipe, in the public domain
 * Serves: 24

Ingredients

 * 1 can (15 oz.) pumpkin
 * 1⅔ cups sugar
 * ⅔ cup unsweetened applesauce
 * ½ cup low-fat milk
 * 2 teaspoons vanilla
 * 2 eggs + 4 egg whites
 * 3 cups all-purpose flour
 * 2 teaspoons baking soda
 * 1 teaspoon ground cinnamon
 * ½ teaspoon baking powder
 * ½ teaspoon ground cloves
 * vanilla glaze
 * 3 tablespoons crystallized ginger, chopped

Vanilla Glaze

 * ⅔ cup powdered sugar
 * 3 teaspoons warm water
 * ¼ teaspoons vanilla

Directions

 * 1) Move oven rack to bottom position. Heat oven to 350 °F.
 * 2) Grease 2 loaf pans, 8½ x 4½ x 2½ or 9 x 5 x 3".
 * 3) Mix pumpkin, sugar, applesauce, milk, vanilla and eggs in a large bowl.
 * 4) Stir in remaining ingredients except vanilla glaze and ginger.
 * 5) Pour batter evenly into each of the pans.
 * 6) Bake for 1 hour or until toothpick inserted in middle of bread comes out clean.
 * 7) Cool for 10 minutes then loosen bread and cool completely on a wire rack (about 1 hour).

Vanilla Glaze

 * 1) Thoroughly mix glaze ingredients in a bowl.
 * 2) Drizzle on bread.
 * 3) Sprinkle with chopped crystallized ginger.