Ginger-Topped Pumpkin Bread

Ingredients

• 1 can (15 oz) pumpkin (not pumpkin pie mix)
• 1 2 ⁄ 3 cups granulated sugar
• 2 ⁄ 3 cup unsweetened applesauce
• ½ cup milk
• 2 teaspoons vanilla
• 1 cup fat-free egg product or 2 eggs plus 4 egg whites
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon baking powder
• ½ teaspoon ground cloves
• 2 ⁄ 3 cup powdered sugar
• 2 to 3 teaspoons warm water
• ¼ teaspoon vanilla
• 3 tablespoons finely chopped crystallized ginger

Instructions

1. 1Preheat the oven to 350°F and grease the bottoms of two 8x4-inch or 9x5-inch loaf pans with cooking spray or shortening.
2. 2Combine the pumpkin, granulated sugar, applesauce, milk, two teaspoons of vanilla, and eggs in a large bowl. Stir in the flour, baking soda, salt, cinnamon, baking powder, and cloves until just mixed, then pour the batter into the prepared pans.
3. 3Bake for 60 to 70 minutes, checking for doneness with a toothpick inserted into the center. Let the bread cool in the pans for 10 minutes, then run a knife around the edges to loosen the sides.
4. 4Transfer the loaves from the pans to a wire cooling rack and let them cool completely for about one hour.
5. 5Whisk the powdered sugar, warm water, and the remaining quarter teaspoon of vanilla in a small bowl until the mixture is thin enough to pour. Drizzle the glaze over the cooled loaves and scatter the chopped crystallized ginger on top.
6. 6Wrap the finished bread tightly to store at room temperature for up to four days, or keep it in the refrigerator for up to ten days.
7. 7Store any leftover crystallized ginger in its original glass jar or plastic bag in your pantry for future baking projects.
8. 8Slice the bread and serve it to enjoy the soft texture provided by the applesauce and the sharp bite of the ginger.

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