PUMPKIN GINGERBREAD
Wonderfully flavorful and fragrant bread for the holidays.
Provided by frosty
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 262.6 calories, Carbohydrate 40.7 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 313.1 mg, Sugar 25.7 g
PUMPKIN AND GINGER JAM
Found this recipe online and decided to post it here for safe keeping. Make sure you cook the pumpkin well before adding the sugar or the pieces will remain hard. I grated the pumpkin.
Provided by Wild Thyme Flour
Categories Jellies
Time 30m
Yield 3 jars
Number Of Ingredients 5
Steps:
- Wash the lemon, pat dry and grate the zest. Remove the white pith and discard. Cut the lemon flesh into smaller pieces.
- Place pumpkin, water, lemon flesh and grated ginger into a heavy-bottomed saucepan and cook on a low heat, covered, until the pumpkin flesh is softened. Remove the lid for the last 5 to 10 minutes, so the extra moisture could evaporate.
- Smash the pumpkin flesh with a wooden spoon until broken (or press through a fine sieve, if you want a very smooth jam).
- Add the jam sugar and grated lemon zest, and cook for another 10 minutes.
- Spoon the hot jam into sterilised jars and close immediately.
Nutrition Facts : Calories 752.2, Fat 0.6, SaturatedFat 0.2, Sodium 7.9, Carbohydrate 195.1, Fiber 3.7, Sugar 171.3, Protein 4.1
PUMPKIN GINGER JAM
I always loved pumpkin preserves, but this recipe is my favorite. You may decide to omit ginger and only add lemon, but in my opinion ginger makes it very special.
Provided by tatjanasok
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 21h25m
Yield 16
Number Of Ingredients 4
Steps:
- Stir pumpkin and sugar together in a saucepan. Cover and let stand, 8 hours to overnight.
- Place unpeeled lemon wedges in a food processor; puree until smooth.
- Place pumpkin and sugar mixture in the saucepan over high heat. Stir in lemon and ginger. Bring to a rolling boil; cook, stirring frequently, until pumpkin is translucent but still holds its shape, about 30 minutes. Mash to desired consistency.
- Bring a large pot of water to a boil. Add jars and lids and boil for 5 minutes. Pack pumpkin mixture into hot jars and cover with lids. Let cool, then refrigerate and use within a month.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 70.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.7 g, Sodium 0.9 mg, Sugar 66.3 g
PUMPKIN-GINGER SMOOTHIE
This fiber-packed smoothie gets its tang from a healthy dose of low-fat yogurt and a splash of apple cider vinegar. It's a welcome change from the rich pumpkin desserts that tempt us during the fall months.
Provided by Food Network Kitchen
Time 5m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Pinch ground cinnamon, plus more for garnish
- Put the pumpkin puree, yogurt, ice cubes, maple syrup, vinegar, ginger and cinnamon into a blender. Blend until very smooth. Add 1 to 2 tablespoons of water if needed to adjust consistency. Pour into a glass and dust with cinnamon.
Nutrition Facts : Calories 220 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 10 milligrams, Sodium 80 milligrams, Carbohydrate 46 grams, Fiber 5 grams, Protein 7 grams, Sugar 33 grams
PUMPKIN AND GINGER SOUP
Make and share this Pumpkin and Ginger Soup recipe from Food.com.
Provided by Norahs Girl
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Heat butter and oil until foaming in a large, heavy-based saucepan.
- Add ginger, vegetables, curry powder and spices.
- Stir-fry for 2-5 minutes .
- Then cover and cook very gently over low heat until vegetables have softened, 15-30 minutes , depending on size of chunks.
- Stir with a wooden spoon from time to time.
- Sprinkle with cornflour and stir in.
- Gradually add chicken stock, then milk, stirring constantly.
- Continue cooking, stirring, until soup thickens slightly and comes to the boil.
- Remove from stove and cool for 10-15 minutes .
- Process, blend or purée until smooth.
- Return to saucepan and reheat over low heat.
- Season to taste.
- Stir in cream and serve in piping hot soup bowls.
- I serve this with nice crusty rolls.
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