Pumpkin Gingerbread Streusel Cake Recipes

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GINGER-STREUSEL PUMPKIN PIE



Ginger-Streusel Pumpkin Pie image

I love to bake and have spent a lot of time making goodies for my family and friends. The streusel topping gives this pie a special touch your family will love. -Sonia Parvu, Sherrill, New York

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 17

1 sheet refrigerated pie crust
3 large eggs
1 can (15 ounces) solid-pack pumpkin
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
STREUSEL:
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter, cubed
1/2 cup chopped walnuts
1/3 cup finely chopped crystallized ginger

Steps:

  • Preheat oven to 350°. On a lightly floured surface, unroll crust. Transfer to a 9-in. pie plate and trim to 1/2 in. beyond edge of plate; flute edge., In a large bowl, whisk eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into crust. Bake 40 minutes., In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in walnuts and ginger. Gently sprinkle over filling. , Bake 15-25 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 684 calories, Fat 42g fat (21g saturated fat), Cholesterol 176mg cholesterol, Sodium 388mg sodium, Carbohydrate 73g carbohydrate (39g sugars, Fiber 3g fiber), Protein 9g protein.

PUMPKIN GINGERBREAD



Pumpkin Gingerbread image

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

3 cups sugar
1 cup vegetable oil
4 eggs
⅔ cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
½ teaspoon baking powder

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 STREUSEL BUNDT CAKE RECIPE



Pumpkin Streusel Bundt Cake Recipe image

Pumpkin Streusel Bundt Cake is a fall dessert that celebrates the flavors of of the season. This pumpkin coffee cake features a deliciously easy streusel topping and makes for a tasty breakfast or dessert. Pair it with a hot cup of coffee for a truly tasty experience.

Provided by Amy Desrosiers

Categories     Dessert

Time 56m

Number Of Ingredients 15

2 ½ cups all-purpose flour
1 ½ cups sugar
2 teaspoons baking powder
¼ teaspoon salt
15 ounces canned pumpkin
½ cup unsalted butter (softened )
3 large eggs
1 teaspoon cinnamon
1 teaspoon pumpkin spice
½ cup all-purpose flour
½ cup sugar
½ cup light brown sugar
1 teaspoon cinnamon
4 tablespoons melted butter
½ cup pecans (crushed )

Steps:

  • Preheat Oven to 350° F.
  • Grease and lightly flour a bundt cake pan.
  • In a large mixing bowl add the cake flour, sugar, baking powder, and salt-whisk until combined.
  • Add in eggs, pumpkin, butter, and spices- beat on medium with a handmixer until well-combined. This batter is on the thicker side.
  • Once combined, pour batter into your greased bundt pan and set aside.

Nutrition Facts : ServingSize 1 slice, Calories 463 kcal, Carbohydrate 76 g, Protein 6 g, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 77 mg, Sodium 107 mg, Fiber 2 g, Sugar 50 g, UnsaturatedFat 7 g

CINNAMON-PUMPKIN STREUSEL BUNDT® CAKE



Cinnamon-Pumpkin Streusel Bundt® Cake image

The streusel lines the Bundt® cake pan which in turn bakes into the cake, yielding a slightly crunchy texture, but tender, crumbed cake. The supreme Saigon cinnamon is more robust than brands sold in stores. I highly recommend it!

Provided by thedailygourmet

Time 1h35m

Yield 12

Number Of Ingredients 18

nonstick cooking spray
3 cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons cinnamon (such as Supreme Saigon®)
½ teaspoon ground nutmeg
½ teaspoon pumpkin pie spice
½ teaspoon salt
2 cups white sugar
1 cup canola oil
1 teaspoon vanilla bean paste
3 large eggs
1 (15 ounce) can pumpkin puree
½ cup all-purpose flour
¼ cup brown sugar
2 tablespoons brown sugar
2 tablespoons unsalted butter, melted
¾ teaspoon cinnamon (such as Supreme Saigon®)
1 pinch salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick cooking spray, paying attention to crevices.
  • Whisk flour, baking soda, cinnamon, nutmeg, pumpkin pie spice, and salt for cake together in a medium bowl.
  • Beat sugar, oil, and vanilla bean paste together in a separate mixing bowl for 2 minutes. Add eggs, one at a time, beating well after each addition. Alternate adding pumpkin and flour mixture to the sugar mixture. Set cake batter aside.
  • Combine flour, all of the brown sugar, melted butter, cinnamon, and salt for streusel in a bowl. Sprinkle half of the streusel on the interior of the prepared Bundt® pan, lightly pressing streusel against the sides of the pan. Pour 1/3 of the cake batter into the pan and sprinkle some streusel onto the batter; repeat two more times.
  • Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.

Nutrition Facts : Calories 503.3 calories, Carbohydrate 71.6 g, Cholesterol 51.6 mg, Fat 22.3 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 3.1 g, Sodium 425.6 mg, Sugar 41.4 g

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