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PUMPKIN GINGERBREAD LOAVES 
2 c. flour
1/2 c. brown sugar
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. soda
1 c. canned pumpkin
1/3 c. molasses
2 eggs, "Scrambler's" work fine
1/4 c. oil
1/4 c. milk
1 tsp. ginger

Grease bottom and sides of flour 4 1/2 x 2 1/2 x 1 1/2 inch loaf pans (spray Pam works great).

Stir together 1 cup flour, brown sugar, baking powder, cinnamon, baking soda. Add pumpkin, molasses, egg substitute, oil, milk and ginger.

Beat with electric mixer on medium speed 2 minutes. Add remaining flour, beat 2 minutes until mixed. Divide evenly among the four small pans.

TOPPING:

1/3 c. chopped nuts
2 tbsp. sugar

Mix nuts and sugar and sprinkle over each loaf.

Bake at 350 degrees for 40-45 minutes until toothpick inserted comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans. Place on racks until cool.

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