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.