Ina Garten Pumpkin Bread Food

THE BEST PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
• Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
• Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
• Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.

PUMPKIN BANANA MOUSSE TART

Steps:

• Preheat the oven to 350 degrees F.
• Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl and mix well. Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and then the bottom. Bake for 10 minutes and then cool to room temperature.
• For the filling, heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don't want the eggs to scramble. Remove from the heat.
• Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.
• Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell. Chill for 2 hours or overnight.
• For the decoration, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the tart and sprinkle, if desired, with orange zest. Serve chilled.

CHOCOLATE CHIP PUMPKIN BREAD

Steps:

• Preheat the oven to 350 degrees F. Line one 9-inch loaf pan with parchment paper.
• Whisk together the flour, sugar, chocolate chips, cinnamon, baking soda, baking powder and salt in a large bowl.
• Whisk together the pumpkin, melted butter, eggs, milk and vanilla in another large bowl. Gradually add the pumpkin mixture into the dry mixture and gently combine with a rubber spatula.
• Pour the batter into the prepared pan. Tap out any air bubbles and even out the batter in the pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
• Cool in the pan on a wire rack for 20 minutes. Remove the bread from the pan, remove the parchment and slice. Serve with salted butter.

PUMPKIN ROULADE WITH GINGER BUTTERCREAM

Steps:

• Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.
• In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.
• While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don't press!) starting at the short end of the cake. Allow to cool completely on a wire rack.
• Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners' sugar, and cream together for about a minute, until light and fluffy. Stir in the crystallized ginger, and salt.
• To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the filling. Reroll the cake in a spiral using the towel as a guide. Remove the towel and trim the ends to make a neat edge. Dust with confectioners' sugar and serve sliced.

PUMPKIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• Butter a small lasagna style serving dish. In a large bowl, beat the whole eggs with yolks and brown sugar until smooth. Add spices and pumpkin puree and blend until smooth. Add cream, milk and extract.
• Place one layer of bread in prepared pan. Pour half of the batter over them, making sure to cover the slices thoroughly. Sprinkle almonds and raisins over the first layer and then add another layer of bread on top. Gently pour the remaining batter over the top of the bread being sure to submerge the bread, pushing them down by hand if necessary. Allow pudding to rest at room temperature up to an hour.
• Fill a deep cookie sheet with 1/2 inch of water to create a water bath for cooking. Place filled lasagna pan in water. Bake for 35 to 50 minutes or until the top is golden and firm.
• Serve with your favorite whipped cream or ice cream.

BAREFOOT CONTESSA PUMPKIN MOUSSE - INA GARTEN

Steps:

• Heat the half-and-half, pumpkin puree, brown sugar, salt, cinnamon and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes.
• Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them. Pour the egg-pumpkin mixture slowly back into the double boiler and stir well.
• Heat the mixture again over the simmering water for another 4-5 minutes, until it begins to thicken (about 140 degrees), stirring CONSTANTLY. You don't want the eggs to scramble. Remove from heat.
• Dissolve the gelatin in 1/2 cup cold water. Add the dissolved gelatin, bananas and orange zest to the pumpkin mixture and mix well. Set aside to cool.
• Whip the heavy cream (chilled very cold) in the bowl of an electric mixer with a whisk attachment until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the cooled pumpkin mixture and pout it into a 7 inch x 2-3/4 inch round souffle dish.
• Chill for 2 hours or overnight.
• For the decoration: Whip last 1 cup of cold heavy cream until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the mousse and sprinkle, if desired, with remaining orange zest.
• Serve chilled.
• [As always with zest, be sure to just get the orange skin and not any of the white pith, which is bitter -- the orange in this enhances the flavors so that it is very refreshing - I could NOT believe how good this was - and how satisfying a small portion was!].