2 cups bread flour, divided
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1 cup canned pumpkin
1/2 cup molasses
2 eggs
1/3 cup margarine or butter
1/4 cup milk
1 tablespoon grated fresh ginger root or ground ginger
1/3 cup finely chopped walnuts
2 tablespoons sugar
Grease bottoms and halfway up the sides of four loaf pans. Stir together 1 cup flour, brown sugar, baking powder, cinnamon and baking soda. Add pumpkin, molasses, eggs, margarine or butter and ginger root or ginger. Beat with a mixer on low-to-medium speed until combined. Beat on medium to high speed for 2 minutes. Add remaining flour; beat until mixed. Divide the batter evenly among the prepared pans.
For topping, stir together walnuts and sugar; sprinkle evenly over the batter in the pans. Bake in a 350F oven for 40 to 50 minutes or until a toothpick comes out clean. Cool loaves in pans, remove loaves from pans. Cool thoroughly.
Makes 4 loaves, 8 servings each.