Pumpkin Gingerbread Loaves

"No holiday baking spree would be complete without the aroma of spicy gingerbread wafting through your kitchen--"

2 cups all-purpose flour
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 butter or margarine
1/4 cup milk
1 tablespoon grated gingerroot or 1 teaspoon ground ginger
1/3 cup finely chopped walnuts
2 tablespoons 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 flour, brown sugar, baking powder, cinnamon, and baking soda. Add pumpkin, molasses, eggs, butter, milk, and ginger. Beat with an electric mixer on low or 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 walnuts and sugar; sprinkle evenly over batter. Bake at 350 degrees F. for 40 to 50 minutes or until a toothpick inserted near center of each loaf comes out clean. Cool loaves on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks.

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?].

Makes 4 loaves, 8 servings each.

[clipped from "Better Homes and Gardens"]