PUMPKIN GINGERBREAD CAKE
I have been making this delicious gingerbread cake for years and it's won several blue ribbons. Serve it with whipped cream and caramel sauce, or dust it with confectioners' sugar after it cools. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin, molasses and orange zest (mixture will appear curdled)., In a small bowl, combine flour, baking soda, ginger, cinnamon, salt and chili pepper. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in pumpkin seeds., Pour batter into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool completely on a wire rack. Serve with toppings as desired.
Nutrition Facts : Calories 209 calories, Fat 8g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 242mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN GINGERBREAD
Make this moist gingerbread Bundt cake for holiday tea, dessert or snack time.
Provided by McCormick
Categories Cake and Cupcakes,
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Mix flour, baking powder, baking soda, ginger, cinnamon and pumpkin pie spice in large bowl. Set aside.
- Beat pumpkin, brown sugar, molasses and butter in large bowl with electric mixer on medium speed until well blended. Add eggs; mix well. Add flour mixture alternately with water, beating on low speed after each addition just until blended. Pour into greased 12-cup Bundt pan.
- Bake 45 to 50 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack 10 minutes. Invert cake onto wire rack to cool completely. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 286 Calories
PUMPKIN PIE COFFEE BUNDT CAKE
This is just as it sounds. It's a beautiful bundt that tastes like delicious pumpkin pie with cinnamon graham cracker streusel ro add a little crunch and depth of texture and flavor. Enjoy this unique crowd pleaser.
Provided by Maanita S.
Categories Dessert
Time 1h50m
Yield 1 Bundt, 20 serving(s)
Number Of Ingredients 19
Steps:
- You will need a bundt pan that holds at least 10 cups. My leaf design pan holds only 9 cups, so I made two single serving cakes for myself. "Quality control". :).
- Preheat your oven to 350°F. Also, it is best to start with room temperature ingredients whenever possible.
- Spray your bundt pan with a good baking spray and use a pastry brush to ensure it is thoroughly coated.
- Whisk together the dry ingredient for the batter in a large bowl.
- In a medium bowl, whisk together the wet ingredients.
- In another medium bowl or food processor, mix the dry ingredients for the streusel. Then, cut the cold butter through the mix with a pastry blender or process it with the food processor until it is crumbly. The remaining butter chunks should be no larger than pea size.
- Add the wet batter ingredients to the dry batter ingredients and mix until combined.
- Start by adding either streusel or batter into your pan. Alternate the two making sure that each layer of streusel is completely covered by at least an inch of batter. Use a spatula to spread it all the way to the edges of the pan. Then, tap your pan on your countertop padded with a folded kitchen towel several times to remove air bubbles.
- I like to make a few layers, but you are welcome to make only a couple. It is best to save a layer of streusel for the last layer, as this will make a lovely, crunchy layer of deliciousness on the bottom of your cake once it's inverted.
- Bake your bundt for at least 80 minutes or until it passes the "toothpick test". Invert and cool on a wire rack. Keep in mind that it will not fully set until it is thoroughly cooled. I started with the streusel sp I turned out the cake immediately to avoid the sugar sticking to my pan and ruining the design of the cake. You can wait, but no longer than maybe 10 minutes so it comes out clean and doesn't get soggy.
Nutrition Facts : Calories 340.4, Fat 15.5, SaturatedFat 9.2, Cholesterol 74.2, Sodium 325.1, Carbohydrate 47.3, Fiber 1, Sugar 28.5, Protein 4.2
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.
PUMPKIN GINGERBREAD
Pumpkin and ginger are so compatible that to use them in one recipe makes this quick bread doubly delicious. This is my favorite bread during the holiday season because these old-fashioned flavors evoke warm memories of times past.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 mini loaves.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 194 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 142mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
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