Gingeredcranberrypumpkinbread Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans (or 4 mini loaf pans).
• In a mixing bowl, combine flour, pumpkin pie spice, baking powder and salt.
• Combine eggs, sugar, pumpkin and oil in small mixing bowl, beat until just blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold the cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.
• Bake in preheated oven for 50 to 60 minutes. (If using mini loaf pans, begin checking bread after 25 minutes.)

Steps:

• Preheat oven to 350 degrees F.
• In bowl combine eggs, pumpkin puree and oil. Add dry ingredients and mix well. Add cranberries and mix well. Divide dough into 2 (8 by 4-inch) loaf pans. Bake for 50 minutes.
• Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Steps:

• In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts., Spoon into two greased 9x5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
• In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
• Bake in preheated oven until toothpick comes out clean, about 1 hour.

Steps:

• 1. Preheat oven to 350°F Grease and flour loaf pan.
• 2. Sift together dry ingredients. Set aside.
• 3. Cream together sugars and butter. Add yogurt, eggs and pumpkin. Mix until just combined.
• 4. Add dry ingredients alternately with milk; mix until just combined.
• 5. Toss cranberries in a little flour to prevent them from sinking to the bottom of the pan while cooking. Gently fold cranberries and ginger into the batter. Pour into prepared loaf pan and bake 1 hour 15 minutes. Make sure to watch it near the end as it may need more or less time depending on your oven.

Steps:

• Preheat oven to 350°F.
• In bowl combine the eggs, pumpkin puree, and oil; mix well.
• Add the dry ingredients and mix well.
• Divide the dough into 2 greased 8x4 inch loaf pans.
• Bake 50 minutes.

Steps:

• Preheat oven to 350F. Place pistachios on a baking sheet and toast until fragrant, about 15 minutes. Cool completely, coarsely chop. Increase oven heat to 375F. Lightly grease or butter a baking sheet and dust with flour, tapping out excess, or spray with nonstick cooking spray.
• In a large bowl, sift together flour, baking soda and salt. Add sugar, chopped nuts, cranberries and crystallized ginger, if using. Stir to combine. In a small bowl, beat together egg yolk and eggs with an electric mixer. Stir in vanilla and orange zest. Pour egg mixture into flour mixture and mix with electric mixer on low speed until just combined. The dough will be stiff.
• Turn dough out onto a lightly floured work surface and divide into thirds. Shape dough into three 18-inch long, 1/2-inch thick logs. Arrange logs on prepared baking sheet several inches apart and brush lightly with lightly beaten reserved egg white. Bake for 20 minutes.
• Remove from oven and let cool slightly on baking sheet. Reduce oven heat to 225F. While still warm, cut logs into diagonal slices about a half inch wide. Lay slices cut-side down on baking sheet and return to oven. Bake until crisp and brown, 20-30 minutes.

Steps:

• Preheat oven to 350 degrees.
• Butter and flour a 9-by-5-inch (8-cup) loaf pan and reserve.
• Sift together flour, soda, baking powder, salt, nutmeg and cinnamon; reserve.
• In a mixer with paddle attachment, cream the butter and sugars together with the ginger.
• Then add eggs and pumpkin and mix.
• Add dry ingredients in 3 batches, alternating with the milk, beating in just long enough to combine.
• Take care not to overmix at this point.
• Fold in chopped cranberries.
• Scrape batter into prepared pan.
• Tap on the counter to remove any air bubbles and bake in preheated oven for about 1½ hours, or until a toothpick comes out clean when poked in the center.
• After 45 minutes, rotate pan and place a sheet of aluminum foil loosely over loaf to prevent overbrowning.
• (Ovens bake differently so use your best judgment and a doneness test when gauging cooking time.) Cool in pan for 10 minutes, then remove to a rack and turn right-side-up to cool.

Steps:

• Make the gingerbread: Preheat the oven to 350 degrees F. Grease an 8-by-8-inch cake pan with a little softened butter and line with parchment paper, letting any excess hang over the edges of the pan.
• Place the orange juice and raisins in a measuring cup and set aside to soak. In a mixing bowl add the melted butter, molasses and sour cream, whisking until well combined. Add 1 2/3 cups of flour, the ginger, baking soday, cinnamon, cloves and salt and whisk together until combined. Drain the raisins, then add them to the batter along with the remaining 1 cup of flour and the crystallized ginger. Combine with a silicone spatula, then pour into the prepared pan and bake until a cake tester inserted into the center comes out clean, about 45 minutes. Remove the cake from the oven and set aside to cool completely before cutting the cake into 1-inch cubes.
• While the cake bakes, make the cranberry curd: Into a saucepan set over medium heat, add the sugar, cranberry juice and salt and whisk until smooth. Once the sugar is dissolved, whisk in the egg yolks, then add the butter. Reduce the heat to low and cook, stirring constantly, until the cranberry curd thickens and reaches 170 degrees F on an instant-read thermometer. Remove from the heat and transfer the curd to a bowl to cool.
• To assemble: Place a few pieces of the gingerbread cubes in a small jar, add 2 tablespoons of the cranberry curd on top of the gingerbread and top with whipped cream.

Steps:

• Preheat oven to 375 degrees. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans (see note, below); set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined.
• Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely. Glaze, if desired.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan and lightly dust the bottom with flour.
• Zest the entire orange, avoiding the white (pith). Peel and section the orange and remove all seeds. Chop orange pulp in the bowl of a food processor or blender until fine. Reserve with the zest.
• Cream sugar and butter together in a large bowl with an electric mixer until very well combined. Beat in eggs, one at a time, until thoroughly incorporated. Stir in pumpkin, reserved chopped orange and zest, orange juice, and grated ginger.
• Whisk flour, ginger, baking soda, cinnamon, baking powder, and salt together in a separate bowl. Stir into the wet batter until almost all is moistened, but do not overwork. Fold in dried cranberries and pecans. Turn into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan, on a wire rack, for 15 minutes. Remove from the pan and let cool completely on the wire rack before wrapping.

Steps:

• Heat oven to 350 degrees. Grease and flour a 13x9 pan or two 9 inch round cake pans.
• Beat all ingredients in a large bowl on low speed for 30 seconds, scraping bowl constantly. Increase speed to medium and beat 3 minutes, scraping bowl occasionally.
• Pour into prepared pans. Bake 50-70 minutes until toothpick inserted in the middle comes out clean. Cool 10 minutes and then remove from pans.
• Cool completely before frosting.

Steps:

• Preheat oven to 350 degrees.
• Grease two loaf pans. The original recipe didn't specify size; I use 9 inch pans.
• In large bowl, mix all dry ingredients thoroughly.
• In second large bowl combine all wet ingredients; mix thoroughly.
• Pour wet ingredients into bowl of dry ingredients. Mix just until thoroughly combined. Do not overmix as this will cause tough bread.
• Bake at 350 for approximately 60 minutes or until sharp knife inserted in center comes out clean. If neccessary, cover lightly with foil during the last 20 minutes to prevent the edges from burning.
• Let cool in pans for ten minutes then turn out onto racks to finish cooling.
• Glaze: Mix one cup powdered sugar, 1/4 cup orange juice concentrate, and 1/8 tsp allspice. Drizzle over cooled breads.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease four 8x4-inch loaf pans lightly with cooking spray.
• Combine white sugar, brown sugar, applesauce, and egg whites in a large bowl; beat with an electric mixer until smooth. Add pumpkin puree, water, crystallized ginger, and fresh ginger; beat until well blended.
• Mix whole wheat flour, baking soda, salt, ground ginger, cinnamon, allspice, cloves, and baking powder together in a bowl. Add to pumpkin mixture and beat until well blended. Divide batter among loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes.

Steps:

• Heat oven to 350 degrees and line a 9-inch square or round baking pan with parchment.
• In a small, heavy-bottomed saucepan, stir together cranberries, granulated sugar and 1 tablespoon water. Stir the cranberries over medium heat until the sugar is completely dissolved and cranberries form a sauce that is syrupy and bubbling thickly, about 10 minutes. Aim to have about half the cranberries broken down, with the remainder more or less whole.
• In a separate saucepan, stir together the butter, brown sugar, milk, maple syrup and molasses over medium heat. Bring it to just barely a simmer and then remove it from the heat. Do not let it come to a boil, or the mixture may curdle.
• In a large bowl, sift together the flour, ginger, cinnamon, baking powder, salt, baking soda and black pepper. Beat in the butter-maple syrup mixture and then beat in the eggs. Stir in the ginger.
• Scrape the batter into the pan. Drop fat dollops of cranberry sauce onto the surface of the cake batter. Drag a long, slender knife through the batter in a swirly design, as if you are marbling a cake. Transfer the cake to the oven and bake it until the top is firm and a toothpick inserted in the center comes out clean, about 50 minutes. Transfer the pan to a wire baking rack and let the cake cool completely before eating it.

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin, molasses and orange zest (mixture will appear curdled)., In a small bowl, combine flour, baking soda, ginger, cinnamon, salt and chili pepper. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in pumpkin seeds., Pour batter into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool completely on a wire rack. Serve with toppings as desired.

Steps:

• In a large bowl, combine 1/2 cup flour, brown sugar, baking powder, cinnamon, ginger and baking soda. Add the pumpkin, molasses, egg, butter and milk. Beat on low speed for 30 seconds, then on high for 2 minutes. , Add the remaining flour; beat on high for 2 minutes. Pour into two greased 4-1/2x2-1/2x1-1/2-in. loaf pans. (There will be a small amount of dough in each pan.) Combine topping ingredients; sprinkle over batter. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Steps:

• Preheat oven to 350°. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat. Transfer to a large bowl; cool slightly. Add sugar, pumpkin and eggs; beat until well blended., In another bowl, whisk flour, cinnamon, nutmeg, baking soda, baking powder and salt; gradually beat into pumpkin mixture. Fold in walnuts and ginger., Transfer to five greased 5-3/4x3x2-in. loaf pans. Place cookies, brown sugar, flour, cinnamon and nutmeg in a food processor; pulse until cookies are finely ground. Add butter; pulse until crumbly. Sprinkle cookie mixture and, if desired, walnuts over batter., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.