Pumpkin Apple Gingerbread Food

PUMPKIN APPLE GINGERBREAD

Steps:

• Preheat oven to 350°.
• Combine flour, baking powder, ginger, baking soda, salt and pumpkin spice in a large bowl.
• In another bowl, beat butter, sugar and brown sugar for about 3-4 minutes. Add eggs and beat well. Add pumpkin, apple and molasses and mix until well combined. Add in the flour mixture and mix until combined.
• Spoon batter into a greased and floured Bundt pan and bake for about 60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for about 15-20 minutes and then remove from pan. Dust with powdered sugar. Great with ice cream!

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Steps:

• Preheat oven to 350° F. Grease and flour 12-cup Bundt pan.
• Combine flour, baking powder, ginger, baking soda, pumpkin pie spice and salt in medium bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in eggs two at a time, beating well after each addition. Beat in pumpkin, apple and molasses. Gradually beat in flour mixture.
• Spoon batter into prepared Bundt pan. Bake for 55 to 60 minutes or until wooden pick inserted in bread comes out clean. Cool in pan on wire rack for 15 minutes; invert onto serving platter. Dust with powdered sugar before serving. Serve warm with whipped cream or ice cream.

PUMPKIN APPLE GINGERBREAD

Steps:

• Preheat oven to 350°F.; grease a 12 cup bundt pan.
• In a mixing bowl, combine the flour, baking powder, ground ginger, baking soda, salt and pumpkin pie spice.
• In a separate bowl cream together butter, brown sugar and granulated sugar.
• Add eggs, singly, beating after each addition.
• Add pumpkin pie filling, molasses and grated apple and beat well.
• Add this mixture to the flour mixture, combining well.
• Pour into the greased bundt pan and bake in the preheated 350°F oven for 60 minutes.
• Remove from oven; cool in the bundt pan for at least 15 minute.
• Then remove from the pan and finish cooling on a cookie/cake rack.
• Dust with confectioner's sugar and serve.

SPICED PUMPKIN GINGERBREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease a standard-size loaf pan (mine is 10 1/2" x 5 1/2", but if yours varies by an inch or so either way, you should still be fine). Set aside.
• To a large mixing bowl, add the oil, sugar, and molasses. Stir to combine. Add the eggs and pumpkin. Stir well until combined.
• Set a fine-mesh sieve over the bowl and add the flour, baking powder, salt, ginger, cinnamon, cloves, and allspice to the sieve. Sift dry ingredients over the wet ingredients. (If you do not have a sieve, mix the dry ingredients in a separate bowl then add to the wet ingredients). Mix with a spatula or wooden spoon just until combined.
• Pour batter into prepared loaf pan and spread the top with an offset spatula or butter knife to level. Bake until the bread starts to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, about 40 minutes.
• Let cool in the pan for about 10 minutes, then carefully transfer to a wire rack to cool completely.
• While the loaf cools, chop the candied ginger (if using) and make the icing. To make the icing, sift the powdered sugar into a small bowl. Add 3 tablespoons pure maple syrup, 1 teaspoon milk, and vanilla extract. Stir with a fork or a flat whisk until a very thick paste begins to form. If a paste does not form, add an additional tablespoon of maple syrup and/or an additional teaspoon of almond milk. You do want the icing to be very thick so that it will stay on the top of the loaf, and it can take a minute or two of working and stirring the mixture for the paste to form, so keep that in mind.
• When the loaf has cooled completely, pour the icing on top of the loaf. Working quickly (it dries out fast), spread the icing on over the top of the loaf. Immediately sprinkle with Demerara sugar and candied ginger if desired, gently pressing the toppings down with your hands to help cement it into the icing.
• Let sit for several more minutes until the icing has set.
• Slice and enjoy!
• To store, wrap loaf in plastic wrap and keep at room temperature. It should last for several days.

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.