Healthy Pumpkin Ginger Bread Food

PUMPKIN GINGERBREAD

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.

PUMPKIN GINGERBREAD

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.

PUMPKIN GINGERBREAD

Steps:

• Preheat oven and prepare pan: Preheat oven to 350°F (180°C). Prepare a 9x5x3-inch loaf pan with non-stick spray or butter to keep the pumpkin gingerbread from sticking to the pan.
• Mix dry ingredients: In a medium bowl, vigorously whisk together the flour, salt, baking soda, ginger, cinnamon, and nutmeg.
• Mix wet ingredients: In another bowl, use a wooden spoon to mix together the pumpkin purée, melted butter, sugar, molasses, fresh or candied ginger, eggs, and water.
• Combine the wet and dry: ingredients. Add the raisins if using. Stir only until incorporated.
• Bake: Place the batter into the prepared loaf pan and bake at 350°F for 50-60 minutes, until a bamboo skewer inserted into the center of the loaf comes out clean.

PUMPKIN - GINGERBREAD LOAF

Steps:

• Cream together margarine, sugar, and eggs.
• Combine all dry ingredients and add to creamed mixture alternately with water and pumpkin.
• Beat well.
• Pour into 3 well greased loaf pans.
• Bake at 350 degrees for 55-60 minute or until toothpick comes out clean.

SPICY PUMPKIN GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• In medium bowl, combine flour, baking soda, baking powder and salt; set aside.
• In a large mixing bowl, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, cinnamon, allspice, nutmeg and cloves.
• Add flour mixture to pumpkin mixture, stir until blended. Pour into prepared pans.
• Bake in preheated oven for about 1 hour, or until a toothpick comes out clean.

PUMPKIN GINGERBREAD

Steps:

• Preheat oven to 350°.
• Lightly grease two 9 x 5" loaf pans.
• In a large mixing bowl, combine sugar, oil and eggs; beat until smooth.
• Add water and beat until well blended.
• Stir in pumpkin, ginger, allspice, cinnamon and cloves.
• 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.

PUMPKIN BANANA GINGERBREAD

Steps:

• Preheat oven to 350F Lightly coat a 9 x 5 inch loaf pan with canola oil cooking spray.
• In a medium bowl, whisk together the flour, baking soda, salt, and spices.
• In a large bowl, whisk together the pumpkin puree, egg, vanilla, and molasses. Whisk in the mashed bananas.
• In a small bowl, whisk together the buttermilk and yogurt.
• Add half of the dry ingredients into the wet and stir until almost fully moistened. Stir in half of the buttermilk and yogurt mixture. Stir in the remaining dry ingredients, followed by the remaining buttermilk and yogurt. Stir until just fully moistened. Fold in the chocolate chips, if desired.
• Spoon batter into the prepared loaf pan, smoothing the top to create an even surface. Bake about 50 minutes - until a toothpick inserted into the center of the loaf comes out clean.

PUMPKIN & GINGER TEABREAD

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.

GINGER PUMPKIN BREAD

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.