Ginger-Topped Pumpkin Bread

 

1

can (15 oz) pumpkin (not pumpkin pie mix)

1 2/3

cups granulated sugar

2/3

cup unsweetened applesauce

1/2

cup milk

2

teaspoons vanilla

1

cup fat-free egg product or 2 eggs plus 4 egg whites

3

cups Gold Medal® all-purpose flour

2

teaspoons baking soda

1

teaspoon salt

1

teaspoon ground cinnamon

1/2

teaspoon baking powder

1/2

teaspoon ground cloves

2/3

cup powdered sugar

2

to 3 teaspoons warm water

1/4

teaspoon vanilla

3

tablespoons finely chopped crystallized ginger

• 1 Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray.
• 2 In large bowl, mix pumpkin, granulated sugar, applesauce, milk, vanilla and egg product. Stir in remaining bread ingredients. Pour into pans.
• 3 Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling rack. Cool completely, about 1 hour.
• 4 In small bowl, mix powdered sugar, warm water and 1/4 teaspoon vanilla until smooth and thin enough to drizzle. Drizzle glaze over loaves. Sprinkle with ginger.