Spicypumpkingingerbread Recipes

SPICY PUMPKIN GINGERBREAD

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.

RICH, MOIST SECRET INGREDIENT PUMPKIN BREAD

Steps:

• Sift together first 8 ingredients (flour, baking soda, salt, cinnamon, nutmeg, ginger, dry pudding mixes).
• Beat eggs well in another bowl.
• Add oil, sugar, pumpkin, and vanilla to the eggs and mix well.
• Combine wet mixture with flour mixture gently by hand,pressing out any large lumps with your spoon, just until ingredients are moistened- do not overmix.
• Pour into 2 loaf pans (greased& floured) and bake in a preheated oven at 350F for 1 hour to 1 hr 15 minutes (or when tests done with a toothpick).
• Cool in pan 10 minutes then let cool completely on wire racks- don't skip of your loaves will fall apart.

SPICED PUMPKIN GINGERBREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease a standard-size loaf pan (mine is 10 1/2" x 5 1/2", but if yours varies by an inch or so either way, you should still be fine). Set aside.
• To a large mixing bowl, add the oil, sugar, and molasses. Stir to combine. Add the eggs and pumpkin. Stir well until combined.
• Set a fine-mesh sieve over the bowl and add the flour, baking powder, salt, ginger, cinnamon, cloves, and allspice to the sieve. Sift dry ingredients over the wet ingredients. (If you do not have a sieve, mix the dry ingredients in a separate bowl then add to the wet ingredients). Mix with a spatula or wooden spoon just until combined.
• Pour batter into prepared loaf pan and spread the top with an offset spatula or butter knife to level. Bake until the bread starts to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, about 40 minutes.
• Let cool in the pan for about 10 minutes, then carefully transfer to a wire rack to cool completely.
• While the loaf cools, chop the candied ginger (if using) and make the icing. To make the icing, sift the powdered sugar into a small bowl. Add 3 tablespoons pure maple syrup, 1 teaspoon milk, and vanilla extract. Stir with a fork or a flat whisk until a very thick paste begins to form. If a paste does not form, add an additional tablespoon of maple syrup and/or an additional teaspoon of almond milk. You do want the icing to be very thick so that it will stay on the top of the loaf, and it can take a minute or two of working and stirring the mixture for the paste to form, so keep that in mind.
• When the loaf has cooled completely, pour the icing on top of the loaf. Working quickly (it dries out fast), spread the icing on over the top of the loaf. Immediately sprinkle with Demerara sugar and candied ginger if desired, gently pressing the toppings down with your hands to help cement it into the icing.
• Let sit for several more minutes until the icing has set.
• Slice and enjoy!
• To store, wrap loaf in plastic wrap and keep at room temperature. It should last for several days.

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.

SPICY PUMPKIN BREAD

Steps:

• Preheat oven to 350º.
• Lightly spoon flour into dry measuring cups; level with a knife.
• Combine flour and spices (flour through cloves) in a large bowl.
• Add sugar and the next 6 ingredients (sugar through pumpkin) in a different bowl, and stir well with a whisk or mixer until smooth.
• Add to flour mixture, stirring just until moist.
• Spoon batter into 2 (8 × 4-inch) loaf pans coated with cooking spray.
• Bake at 350º for 1 hour or until a wooden pick inserted in center comes out clean.
• Cool loaves in pans 10 minutes on a wire rack; remove from pans.
• Cool loaves completely; cut each loaf into 12 slices.
• You may also cook in small loaf pans or muffin tins, reduce cooking time to 30-35 min.
• Check for doneness.
• NOTES: If you're tempted to fiddle with the spices (maybe substitute pumpkin-pie spice for the allspice, cinnamon, nutmeg, and cloves), please don't.
• I tried it both ways and it wasn't as good.

PUMPKIN GINGERBREAD

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.

PUMPKIN GINGERBREAD WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350F.
• Mix together flour and sugar.
• Use a pastry blender to mix in butter until mixture resembles fine crumbs.
• In a 9-inch square baking pan, place 1 3/4 cups of the mixture and press evenly along the bottom to form a crust.
• Add pecans, baking soda, ginger, cinnamon, salt, and cloves to crumb mixture and stir well.
• Mix in buttermilk, molasses, pumpkin and egg.
• Pour batter on top of crust in the baking pan.
• Bake at 350F for 40-50 minutes or until you can insert a toothpick in the center and it is clean when you remove it.
• To prepare sauce, melt the butter in a saucepan and stir in the brown sugar and corn syrup.
• Stirring constantly, bring mixture to a boil, and cook for 1 minute or until sugar dissolves.
• Gradually add whipping cream and return to a boil.
• Remove from heat.
• To serve, spoon warm sauce over warm gingerbread.
• If desired, place ice cream on top of gingerbread, spoon sauce over ice cream, and sprinkle with nuts.