2 c. all-purpose flour
1/2 c. packed brown sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1 c. canned pumpkin
1/2 c. molasses
2 eggs
1/3 c. butter
1/4 c. milk
1 tsp. ground ginger
1/3 c. chopped walnuts
2 tbsp. sugar

Grease bottom and sides of four 4 1/2 x 2 1/2 x 1 1/2 inch loaf pans. Set aside.

Stir together 1 cup of flour, brown sugar, baking powder, cinnamon and baking soda. Add pumpkin, molasses, eggs, butter, milk and ginger. Beat with an electric mixer on low to medium speed 30 seconds or until combined. Beat on medium to high speed 2 minutes, scraping sides of bowl occasionally. Add remaining flour, beat 2 minutes or until mixed. Divide batter evenly among pans.

FOR TOPPING: Stir together nuts and sugar, sprinkle evenly over batter. Bake in a 350 degree oven for 40 to 50 minutes or until a toothpick near center of loaf comes out clean. Cool loaves in pans on wire racks for 10 minutes. Remove from pans. Cool thoroughly on racks. Makes 4 loaves; 8 servings each.

TO FREEZE; Wrap each loaf tightly in moisture and vaporproof wrap. Seal, label and freeze for up to 6 months.

TO THAW: Let stand loosely covered at room temperature for 1 hour.

TO MICROWAVE THAW: Place unwrapped loaf on a microwave safe paper towel. Microwave uncovered on medium low for 1 to 1 1/2 minutes.

This measures out to 5 tablespoons + 1 teaspoon.