PUMPKIN GINGERBREAD CAKE
I have been making this delicious gingerbread cake for years and it's won several blue ribbons. Serve it with whipped cream and caramel sauce, or dust it with confectioners' sugar after it cools. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 209 calories, Fat 8g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 242mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
GINGER PUMPKIN BREAD
Make this moist quick bread all autumn long. The ginger and pumpkin flavors blend together nicely in this sweet dessert bread.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h40m
Number Of Ingredients 10
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.
PUMPKIN-GINGER BREAD PUDDING
Steps:
- Preheat the oven to 375 degrees F. Cut the pumpkin or squash into quarters and remove the seeds. Brush the insides with a little olive oil and arrange on a baking sheet, skin-side up. Roast in the oven until the pumpkin or squash is soft all the way through, about 1 hour. Remove from the oven and let cool. Discard the skin and puree the flesh in a food processor. (The puree can be prepared 1 or 2 days ahead.)
- Preheat the oven to 350 degrees F. In a large bowl, combine 2 1/2 cups of the pumpkin or squash puree, the eggs, brown sugar and spices. Whisk in the cream and vanilla.
- Combine the bread, raisins and ginger in a 7-by-11-inch baking dish. Pour the pudding mixture over the bread to cover and let sit 15 minutes. (You might not use all of the pudding mixture at first; add more if there's room in the dish once the bread has soaked.) Bake in the preheated oven until the custard is set, about 40 minutes. Spoon into bowls and sprinkle a dusting of confectioners' sugar on top, if desired. It's fall in a dessert.
PUMPKIN GINGERBREAD
Pumpkin and ginger are so compatible that to use them in one recipe makes this quick bread doubly delicious. This is my favorite bread during the holiday season because these old-fashioned flavors evoke warm memories of times past.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 mini loaves.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 194 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 142mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN & GINGER TEABREAD
A moist cake bread to serve thickly sliced and buttered- it's good for lunchboxes and with a cup of tea
Provided by Mary Cadogan
Categories Dessert, Snack
Time 1h30m
Yield Cuts into 10 slices
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base and two long sides of a 1.5kg loaf tin with a strip of baking paper.
- Mix the butter, honey and egg and stir in the pumpkin or squash. Then mix in the sugar, flour and ginger.
- Pour into the prepared tin and sprinkle the top with the demerara sugar. Bake for 50-60 minutes, until risen and golden brown. Leave in the tin for 5 minutes, then turn out and cool on a wire rack. Serve thickly sliced and buttered.
Nutrition Facts : Calories 351 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.69 milligram of sodium
More about "pumpkin 3 ginger bread recipes"
PUMPKIN GINGERBREAD WITH ORANGE GLAZE RECIPE - KING …
From kingarthurbaking.com
4.7/5 (56)Calories 210 per servingTotal Time 33 mins
- Preheat your oven to 350°F. Grease two 8 1/2" x 4 1/2" loaf pans for loaves; if you're making muffins, grease 24 muffin cups, or line them with muffin papers., In a large bowl mix together the butter (or shortening) and brown sugar until well blended., Add the flour, baking powder, baking soda, salt, spices, ginger, and nuts or chips, if you're using them.
- Mix well — the batter will look crumbly., Add the eggs one at a time, scraping the bottom and sides of the bowl after each addition., Stir in the molasses and pumpkin, combining well., Scoop the batter into the greased loaf pans or the muffin cups, filling the cups about 2/3 full., Bake the muffins for 18 to 20 minutes, or until they're lightly browned on the edges and the middle springs back when touched.
- Bake the loaves for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean., Remove the bread from the oven and let it cool for 15 minutes before taking it out of the pan(s).
- Let it cool a bit, then glaze., To make the glaze, whisk together all the ingredients, adding extra liquid until the glaze is smooth and the consistency of molasses., For a shiny finish, brush the glaze over the bread or muffins while they're still warm; for a thick white finish, cool the bread completely before glazing., Store well wrapped on the counter for 3 to 4 days; or freeze for up to 3 months.
PUMPKIN GINGERBREAD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (23)Calories 263 per servingTotal Time 1 hr 15 mins
PUMPKIN GINGERBREAD RECIPE - THE LIVE-IN KITCHEN
From theliveinkitchen.com
BEST PUMPKIN MOLASSES BREAD RECIPE - HOW TO MAKE …
From food52.com
PUMPKIN GINGERBREAD LOAF - ONCE UPON A PUMPKIN
From onceuponapumpkinrd.com
PUMPKIN GINGERBREAD BAR COOKIES RECIPE - FOOD NETWORK
From foodnetwork.com
Author Young Sun Huh for Food Network KitchenSteps 6Difficulty Easy
HEALTHY PUMPKIN GINGER BREAD. - HALF BAKED HARVEST
From halfbakedharvest.com
3.8/5 (340)Total Time 1 hr 15 minsEstimated Reading Time 6 minsCalories 490 per serving
GINGERBREAD COOKIE CUPS WITH PUMPKIN CHEESECAKE FILLING
From thebusybaker.ca
SPICED PUMPKIN GINGERBREAD | VERY BEST BAKING - LIBBY'S®
From verybestbaking.com
PUMPKIN GINGERBREAD - BURRATA AND BUBBLES
From burrataandbubbles.com
PUMPKIN GINGERBREAD | MCCORMICK
From mccormick.com
SPICED PUMPKIN GINGERBREAD – IF YOU GIVE A BLONDE A KITCHEN
From ifyougiveablondeakitchen.com
DELICIOUSLY SOFT PUMPKIN SPICE GINGERBREAD RECIPE
From thewonderforest.com
PUMPKIN GINGERBREAD - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
PUMPKIN GINGERBREAD WITH SPICED BUTTERCREAM – OH SHE GLOWS
From ohsheglows.com
CANDIED GINGER & CHOCOLATE CHIP PUMPKIN BREAD - FULL OF PLANTS
From pinterest.com
2 INGREDIENT PUMPKIN GINGERBREAD - THE SEASONED MOM
From theseasonedmom.com
GLUTEN-FREE PUMPKIN BARS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
GINGERBREAD PUMPKIN BARS RECIPE | LAND O’LAKES
From landolakes.com
You'll also love