PUMPKIN GINGERBREAD
Wonderfully flavorful and fragrant bread for the holidays.
Provided by frosty
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 262.6 calories, Carbohydrate 40.7 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 313.1 mg, Sugar 25.7 g
PUMPKIN GINGERBREAD
Perfect for the holidays, richly flavored pumpkin gingerbread made with pumpkin purée, flour, butter, ginger, molasses, brown sugar, and lots of spices.
Provided by Elise Bauer
Categories Baking Ginger Gingerbread Holiday Molasses Pumpkin Quick Bread
Time 1h15m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 263 kcal, Carbohydrate 40 g, Cholesterol 61 mg, Fiber 2 g, Protein 4 g, SaturatedFat 6 g, Sodium 329 mg, Sugar 23 g, Fat 10 g, ServingSize Makes one loaf, UnsaturatedFat 0 g
PUMPKIN GINGERBREAD
I found this recipe on Allrecipes & tried it last night. It is wonderful!!! This has become my new pumpkin recipe for fall!! I put the batter into mini loaf pans to sell at a bake sale. Someone else suggested putting it in a bundt pan with a glaze drizzled over the top. Whatever you choose to do, it is yummy!
Provided by Doglover61aka Earnh
Categories Dessert
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 13
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.
SPICY PUMPKIN GINGERBREAD
This is my favorite pumpkin recipe of the season... Adapted from a pumpkin bread recipe i found on Allrecipes.com, my version is more like spicy gingerbread with the added richness of pumpkin!! It is wonderful with a cup of tea and keeps well in the fridge for up to two weeks. Also makes a nice gift! For muffins, reduce cooking time by 30 minutes (i like to add pecans and raisins to the batter for chewy-crunchy muffins, yum!)--. Enjoy!
Provided by Hybrid Cookin
Categories Quick Breads
Time 1h5m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 401.7, Fat 15.4, SaturatedFat 1.5, Cholesterol 52.9, Sodium 414.4, Carbohydrate 62.8, Fiber 1.4, Sugar 39.2, Protein 4.8
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 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.
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.
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.
LAYERED PUMPKIN-GINGERSNAP DESSERT
Sweeten up your day with this Layered Pumpkin-Gingersnap Dessert. This Layered Pumpkin-Gingersnap Dessert includes vanilla pudding, pumpkin and COOL WHIP.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Combine gingersnap crumbs and butter; press onto bottom of 13x9-inch dish. Freeze 10 min.
- Beat cream cheese, sugar and 2 Tbsp. milk in large bowl with mixer until blended. Add 1-1/4 cups COOL WHIP; mix well. Spread onto crust.
- Whisk pumpkin, dry pudding mixes, spice and remaining milk 2 min. (Mixture will be thick.) Spread over cream cheese layer.
- Refrigerate 4 hours or until firm. Top with remaining COOL WHIP before serving.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0.7937 g, Sugar 0 g, Protein 2 g
PUMPKIN 3-GINGER BREAD
This was inspired by Pumpkin Gingerbread to give credit where it's due. In an effort to make this a healthier snack, I use applesauce, egg whites, and whole wheat flour instead of oil, eggs, and regular flour. It's moist and delicious and hard to eat just one slice!
Provided by gonefishn
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h25m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease four 8x4-inch loaf pans lightly with cooking spray.
- Combine white sugar, brown sugar, applesauce, and egg whites in a large bowl; beat with an electric mixer until smooth. Add pumpkin puree, water, crystallized ginger, and fresh ginger; beat until well blended.
- Mix whole wheat flour, baking soda, salt, ground ginger, cinnamon, allspice, cloves, and baking powder together in a bowl. Add to pumpkin mixture and beat until well blended. Divide batter among loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes.
Nutrition Facts : Calories 179.7 calories, Carbohydrate 42.5 g, Fat 0.4 g, Fiber 2.9 g, Protein 3.8 g, SaturatedFat 0.1 g, Sodium 326 mg, Sugar 27.9 g
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