CHAI-SPICED PUMPKIN LOAF
Provided by Kardea Brown
Time 2h30m
Yield 1 loaf
Number Of Ingredients 20
Steps:
- For the loaf: Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray. Line with a piece of parchment paper, allowing the sides to hang over the edges of the pan.
- Whisk together the flour, baking powder, cinnamon, baking soda, cardamom, ginger, salt, cloves and nutmeg in a medium bowl until well combined.
- Whisk together the pumpkin, butter, brown sugar, granulated sugar, eggs and vanilla in a large bowl until well combined. Add the dry ingredients to the bowl and stir until completely incorporated.
- Pour into the prepared loaf pan and bake until a toothpick inserted in the center comes out mostly clean with a few moist crumbs sticking to it and the cake springs back when gently pressed, 50 minutes to 1 hour. Let cool for 30 minutes before unmolding and cooling completely on a wire rack.
- For the glaze: In the meantime, whisk together the confectioners' sugar, chai tea, cream and cinnamon in a small bowl. Drizzle over the top of the cooled loaf and let the glaze set before slicing and serving.
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.
CITRUS-GLAZED PUMPKIN-CARROT CAKE
This dessert combines the texture of grated carrots and the moistness of pumpkin puree into a great cake. Feel free to substitute your favorite cream cheese frosting for the citrus glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h45m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Butter and flour a 14-cup angel-food cake pan. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger. In another large bowl, using an electric mixer, beat butter and brown sugar on medium-high until light and fluffy, 4 minutes. Beat in eggs, one at a time, scraping down bowl as needed. In a medium bowl, whisk together buttermilk and pumpkin puree. With mixer on low, add flour mixture to butter mixture in three additions, alternating with 2 additions pumpkin mixture. Scrape down bowl as needed. Fold in carrots and walnuts.
- Spread batter into pan, using a small spatula to fill any air pockets. Smooth top and firmly tap pan on a flat surface several times to remove air bubbles.
- Bake until a wooden skewer inserted in center of cake comes out clean, 70 to 75 minutes. Let cool completely in pan on a wire rack. Remove cake from pan. To serve, spoon glaze over top.
Nutrition Facts : Calories 451 g, Fat 19 g, Fiber 3 g, Protein 8 g
HEALTHY PUMPKIN GINGER BREAD
Super moist and delicious pumpkin ginger bread. Made with healthy additions like applesauce, maple syrup, whole wheat flour, and pomegranate seeds. All thanks to Joy Bauer and her latest book, Joy's Simple Food Remedies
Provided by Tieghan Gerard
Time 1h15m
Number Of Ingredients 16
Steps:
- 1. Preheat the oven to 325 degrees F. Mist a 9x5 inch loaf pan with oil.2. Add the eggs, milk, pumpkin, oil, applesauce, maple syrup, and vanilla to a medium bowl and whisk until combined. 3. Add the flours, ginger, cinnamon, nutmeg, salt, baking soda, and baking powder to a large bowl and mix well. Pour the wet ingredients into the dry and stir until just combined. Gently fold in the pomegranate seeds (do not overmix). 4. Pour the batter into the prepared loaf pan and tap the bottom a few times on the counter to even everything out. Bake on a middle rack for 60-70 minutes, or until a toothpick inserted into the center comes out clean (60 minutes will result in a super moist, cake like consistency; 65-plus minutes will still create a moist but firmer consistency. Both textures are delicious). Let the bread cool for at least 10 minutes. Slice and serve with pomegranate seeds.
Nutrition Facts : Calories 180 kcal, Carbohydrate 34 g, Protein 5 g, Fat 3 g, Cholesterol 35 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving
PUMPKIN AND CARROT LOAF WITH LEMON GINGER GLAZE
A taste sensation with the tang of fresh ginger and the fiber rich pumpkin and carrot to make it a very healthy loaf to have for a dessert or just a snack.
Provided by Slocan cook
Categories Dessert
Time 26m
Yield 1 Loaf, 15 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 ( 175 C) degrees fahrenheit
- Lightly grease a 9" by 5" by 3" loaf pan and set aside
- In a medium size mixing bowl stir together flour, B. Powder, B. Soda, spice and salt until well mixed and smooth.
- Pour Canola oil into a large mixing bowl and add sugar stirring until oil has completely dissolved into the sugar and no lumps remain.
- Add eggs one at a time and beat with an electric mixer on medium speed until smooth and glossy.
- Slowly add flour to the mixture and beat until flour is totally incorporated
- Fold in the carrots, pumpkin and ginger and mix well
- Pour batter into loaf pan and set in preheated oven for 1 hour or until cake tester inserted in the center comes out clean
- Remove from oven and put on rack to cool for 10 minutes
- Gently slide a butter knife around the edges to loosen it from the loaf pan and then tap it on its side and place on wire rack to cool completely
- When cooled put glaze on with a spoon over the top of loaf.
Nutrition Facts : Calories 280.6, Fat 15.5, SaturatedFat 1.3, Cholesterol 24.8, Sodium 184, Carbohydrate 34.2, Fiber 1.6, Sugar 20.7, Protein 3
LEMON-GINGER POUND CAKE
Categories Cake Food Processor Mixer Citrus Ginger Dessert Bake Lemon Spring Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- Make cake:
- Preheat oven to 325°F. Generously butter pan, then flour it, knocking out excess. Chill 10 minutes.
- Finely grind together fresh ginger and 1/4 cup sugar in a food processor (mixture will be wet).
- Whisk together flour, baking powder, ground ginger, and salt.
- Stir together milk and vanilla in a small bowl.
- Beat together butter, remaining 1/2 cup plus 2 tablespoons sugar, and zest in a large bowl with an electric mixer until fluffy. Add eggs 1 at a time, beating well after each addition.
- Alternately add flour and milk mixtures to butter and eggs in 4 batches, beginning with flour and mixing at low speed until each batch is just incorporated. Mix in ginger sugar until just combined, then lemon juice.
- Spoon batter into pan, smoothing top, and bake in middle of oven until golden brown on top and a tester inserted into center comes out clean, about 40 minutes (about 1 hour for loaf pan). Carefully loosen edges with a knife and immediately invert cake onto a rack to cool completely.
- Make glaze:
- Gradually add confectioners sugar to 1 tablespoon lemon juice, whisking until smooth and adding more juice, 1 drop at a time, if glaze is too thick. Drizzle decoratively over top of cake.
CARROT LOAF CAKE WITH TANGY LEMON GLAZE
This easy, breezy one-bowl loaf cake makes the perfect afternoon snack - and a perfect breakfast the next day, too. It's lightly spiced and nut- and fruit-free, but feel free to add about 1/2 cup of chopped nuts or dried fruit, if that's how you like your carrot cake. There is an optional bit of grated carrot in the lemony glaze, which doesn't lend that much flavor, but provides a lovely light orange hue. If grating carrot for the glaze seems fussy, you can certainly skip it.
Provided by Yossy Arefi
Categories breakfast, brunch, lunch, snack, cakes
Time 1h30m
Yield 1 (9-by-5-inch) loaf
Number Of Ingredients 13
Steps:
- Make the cake: Heat the oven to 350 degrees and set a rack in the center. Oil a 9-by-5-inch loaf pan and line it with a strip of parchment paper that hangs over the two long sides. Oil the paper, too.
- Add the light brown sugar and eggs to a large bowl and whisk vigorously until pale in color, about 2 minutes. Add the oil, cinnamon, cardamom and salt. Whisk until well combined and smooth.
- Add the flour, baking powder and baking soda, and whisk, starting slowly to incorporate the flour without spilling it, until well combined and smooth, switching to a rubber spatula if necessary. Fold in the grated carrots. The batter will be very thick.
- Scrape the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to remove any big air bubbles.
- Bake the cake until golden and puffed and a tester inserted into the center comes out clean, 50 to 60 minutes. Set the pan on a rack to cool for 10 minutes. After 10 minutes, use the parchment paper to lift the cake out of the pan and set on the rack over a baking sheet to cool completely.
- When the cake is cool, make the glaze: Finely zest the lemon into a medium bowl. Juice the lemon, and set aside lemon juice. Add the confectioners' sugar and finely grated carrot (if using) to the bowl with the zest, along with 4 teaspoons of the lemon juice. Whisk vigorously until smooth. Add more lemon juice as needed to make a thick but pourable glaze. Pour the glaze over the cooled cake and let it set for a few minutes before slicing. Store the cake well wrapped at room temperature for 3 to 4 days.
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