INGREDIENTS

INSTRUCTIONS

Stir together 1 cup of the flour, the brown sugar, baking powder, cinnamon,
and baking soda.  Add the pumpkin, molasses, eggs, margarine, milk and
ginger. Mix vigorously until combined. Add the remaining flour and blend
in.  Divide the batter evenly among 4 small loaf 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.
Adapted from a recipe from BETTER HOMES & GARDENS, November 1990 Posted by
Fred Peters.
Source: Lisa Clarke
Posted on Kook-Net by Lisa Clarke
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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