Pumpkin Gingerbread

By lorik

Ingredients

• Topping:
• 1 cup AP flour, divided
• 1/4 cup packed brown sugar
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp baking soda
• 1/4 cup canned pumpkin
• 1/4 cup molasses
• 1 egg
• 2 1/2 Tbsp butter, softened
• 2 Tbsp milk
• 1/3 cup chopped walnuts
• 1 Tbsp sugar

Preparation

Step 1

In a small mixing bowl, combine 1/2 cup flour, brown sugar, baking powder, cinnamon, ginger and baking soda. Add pumpkin, molasses, egg, butter and milk. Beat on low speed for 30 seconds, then on high for 2 minutes.

Pour into two greased 4 1/2 inch x 2 1/2 inch mini loaf pans. (There will be a small amount of batter in each pan.) Combine topping ingredients and sprinkle over the batter.

Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely.