PUMPKIN GINGERBREAD RECIPE RECIPES
PUMPKIN GINGERBREAD RECIPE: HOW TO MAKE IT
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
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
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, FatContent 7g fat (3g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 142mg sodium, CarbohydrateContent 29g carbohydrate (15g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
SPICY PUMPKIN GINGERBREAD RECIPE - FOOD.COM
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!
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
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, FatContent 15.4, SaturatedFatContent 1.5, CholesterolContent 52.9, SodiumContent 414.4, CarbohydrateContent 62.8, FiberContent 1.4, SugarContent 39.2, ProteinContent 4.8
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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
From tasteofhome.com
Total Time 55 minutes
Category Desserts
Calories 209 calories per serving
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Total Time 55 minutes
Category Desserts
Calories 209 calories per serving
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Total Time 0 minutes
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Calories 120 calories per serving
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