Pumpkin Bread topped with Crystallized Ginger

Info
Cook Time:

Serves: 24

Ingredients

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

Vanilla Glaze

 * 2/3 cup powdered sugar
 * 3 teaspoons warm water
 * 1/4 teaspoons vanilla
 * Directions: Thoroughly mix above ingredients in a bowl.

Directions
1.Move oven rack to bottom position. Heat oven to 350o. Grease 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3".

2.Mix pumpkin, sugar, applesauce, milk, vanilla and eggs in a large bowl. Stir in remaining ingredients except vanilla glaze and ginger.

3.Pour batter evenly into each of the pans. Bake for 1 hour or until toothpick inserted in middle of bread comes out clean.

4.Cool for 10 minutes then loosen bread and cool completely on a wire rack (about 1 hour).

5.Prepare vanilla glaze and drizzle on bread. Sprinkle with chopped crystallized ginger.

Source

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