Pumpkin Apple Gingerbread Recipes

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.

APPLE PUMPKIN MUFFINS

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until muffins test done. Cool for 10 minutes before removing from pan.

ROASTED PUMPKIN SOUP WITH APPLE AND GINGER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Brush pumpkin flesh with olive oil. Place pumpkins face down on the prepared baking sheet.
• Bake in the preheated oven until pumpkins are easily pierced with a fork, 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and peel away skin. Set pumpkins aside.
• Melt butter in a large pot over low heat. Add onion and ginger and cook until soft and translucent, about 10 minutes. Add apple and cook for 3 to 5 minutes. Pour in chicken broth and mix in pumpkins. Bring to a boil, reduce heat, and simmer until apple is soft, 10 to 15 minutes.
• Puree soup using an immersion blender. Season with maple syrup, white pepper, and salt.
• Add water and cream and heat until soup is hot, but not boiling. Taste and adjust seasoning.

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.

EXCELLENT APPLE GINGERBREAD

Steps:

• Melt 1/4 cup of butter in a large skillet over medium heat. Add the apples; cook and stir until tender. Set aside and allow to cool.
• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
• In a large bowl, mix 3/4 cup of butter, honey, brown sugar and white sugar until light and fluffy using an electric mixer. Beat in the eggs one at a time, mixing each one until blended. Combine the flour, baking soda, cinnamon, pumpkin pie spice, cloves, ginger and salt; stir into the batter, alternating with the milk. Stir in the walnuts and cooked apples just until evenly distributed. Divide evenly between the prepared pans and spread evenly.
• Bake the cake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool the cakes on a wire rack. Keep the oven on for the walnuts.
• To make the candied walnuts for the top of the cake, whip the egg whites in a clean bowl until foamy. Stir in the brown sugar, cinnamon and walnuts. Spread the nuts out on a baking sheet.
• Bake in the preheated oven until toasted and fragrant, about 10 minutes. Cool completely before using.
• To make the frosting, mix together the butter, confectioners' sugar and cream cheese until smooth. Place one layer of cake on a serving plate and spread with a thin layer of the cream cheese icing. Top with most of the apple filling and spread evenly. Place the other layer of cake on top with the bottom facing up. Spread remaining cream cheese icing over the top and sides. Decorate the top with remaining apple filling and sprinkle with candied walnuts.

APPLE AND GINGERBREAD TRIFLE

Steps:

• Mix Flour, Baking Powder, Baking Soda, Ginger, and Allspice in bowl.
• In separate bowl, beat butter and 4 Tablspoons Sugar until smooth.
• In third bowl, Mix milk and Molasses together.
• Mix third bowl into the Butter Mixture and then FOLD combined mixture into the Flour Mixture.
• Pour into a pan (I use an 8" x 8" x 2") that is lined with Wax Paper.
• Bake in oven at 350 F for about 35- 40 minutes.
• Let stand for 5 minutes and remove the Gingerbread to a rack to cool.
• Peel, core and dice apples in small pieces.
• Put them into a pot with 4 Tablespoons of Sugar and 1/2 cup Water.
• COVER and cook for about 5 minutes.
• Remove lid and continue to stir continuously until mixture STARTS to thicken.
• WHIP Cream and 4 Tablespoons of Sugar until it forms Peaks.
• PLACE slices of Gingerbread, Applesauce on top and Whipped Cream on top of that in bowl and repeat in layers until bowl is full.
• NOTE: ROUNDED Glass Bowl makes lovely presentation!
• TOP with toasted nuts and CHILL for about an hour!
• ENJOY!

UPSIDE-DOWN APPLE GINGERBREAD

Steps:

• Pour butter into a 9-in. square baking pan; sprinkle with brown sugar. Arrange apples over sugar; set aside. , For gingerbread, in a large bowl, cream butter and sugars until light and fluffy. Beat in egg, then molasses. Combine dry ingredients; add to sugar mixture alternately with tea, beating well after each addition. , Pour over apples. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

PUMPKIN GINGERBREAD

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.

HOME

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:

• In medium bowl combine flour, baking powder, ginger, baking soda, salt and pumpkin pie spice.
• Cream butter, granulated sugar and brown sugar in large mixer bowl until light and fluffy. Add eggs, two at a time, beating well after each addition. Add pumpkin, molasses and apple; beat well. Add flour mixture; mix until well blended.
• Spoon batter into well-greased and floured 12-cup bundt pan.
• Bake in preheated 350°F oven for 1 hour or until wooden pick comes out clean. Cool on wire rack for 15 minutes; remove from pan. Dust with powdered sugar before serving warm with Hard Sauce.
• FOR HARD SAUCE: Beat 1 cup softened butter, 4 cups sifted powdered sugar and 2 teaspoons vanilla extract in small mixer bowl until smooth.
• *Note: Recipe may also be made in two 8- or 9-inch round cake pans or one 13x9x2-inch pan. Bake in preheated 350°F oven for 40 to 45 minutes.