(makes 2 loaves, approx. 24 slices each)
Ingredients: | ||||
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1 can (15 oz.) pumpkin |
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1 2/3 cups sugar |
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2/3 cup unsweetened applesauce |
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1/2 cup low fat milk |
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2 teaspoons vanilla |
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2 eggs + 4 egg whites |
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3 cups all-purpose flour |
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2 teaspoons baking soda |
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1 teaspoon ground cinnamon |
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1/2 teaspoon baking powder |
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1/2 teaspoon ground cloves |
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vanilla glaze (see recipe below) |
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3 tablespoons crystallized ginger, chopped
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Vanilla glaze: | ||||
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2/3 cup powdered sugar | ||||
3 teaspoons warm water | ||||
1/4 teaspoons vanilla | ||||
Directions: Thoroughly mix above ingredients in a bowl.
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Directions: | ||||
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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. |
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