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
WHOLE WHEAT PUMPKIN GINGERBREAD
I am adapting this from Pumpkin Gingerbread on Allrecipies, so I can have the nutritional evaluation with whole wheat instead of white flour and brown sugar.
Provided by Amethyst42
Categories Lunch/Snacks
Time 1h10m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 14
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.
WHOLE WHEAT PUMPKIN BREAD
I created this recipe after tasting a similar bread. The pumpkin and pudding mix add moistness while the whole wheat flour adds nutrition. It's a perfect quick bread for this time of year, for breakfast or any meal.
Provided by Taste of Home
Time 1h25m
Yield 2 loaves (8 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, sugar, pudding mixes, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and pumpkin. Stir into dry ingredients just until moistened. Pour into two greased 8x4-in. loaf pans., Bake at 325° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts :
WHOLE WHEAT PUMPKIN BREAD
Nicely spiced with cloves, cinnamon, nutmeg, and pumpkin, this bread is moist and delicious! Makes 1 loaf or 18 muffins.
Provided by Donna Scheletsky
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h20m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place raisins in a bowl and pour in boiling water to cover by 1 inch. Allow to sit until raisins are plump and rehydrated, 3 to 4 minutes. Drain raisins, and reserve 1/3 cup of the soaking water in a separate bowl.
- Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, cloves, and nutmeg in a large bowl. Combine pumpkin puree, sugar, eggs, reserved soaking water, and oil in another bowl; mix with a spoon or whisk until well combined. Stir pumpkin mixture into flour mixture until just moistened. Fold in walnuts and raisins. Pour batter into a 9x5-inch loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Allow to cool in the pan for 15 minutes then transfer to a wire rack.
Nutrition Facts : Calories 178.8 calories, Carbohydrate 25.4 g, Cholesterol 18.2 mg, Fat 8.1 g, Fiber 2 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 188.9 mg, Sugar 14.5 g
WHOLE WHEAT GINGERBREAD
Gingerbread is an old favorite because it's simple to make. I learned that pioneers served gingerbread with meals, but now it's considered a dessert! Serve hot or cold, with a dollop of whipped or ice cream.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-15 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat molasses, honey, oil and eggs until well-mixed. Combine dry ingredients and add alternately with the milk to the egg mixture. Pour batter into a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature with chilled whipped cream.
Nutrition Facts : Calories 324 calories, Fat 13g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 276mg sodium, Carbohydrate 48g carbohydrate (28g sugars, Fiber 3g fiber), Protein 6g protein.
PUMPKIN GINGERBREAD MUFFINS
These easy pumpkin gingerbread muffins are the best of both worlds! Fantastically moist and perfectly spiced, they are a fresh delight.
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 45m
Number Of Ingredients 14
Steps:
- Place a rack in the center of your oven and preheat the oven to 375 degrees F. Lightly coat a standard 12-cup muffin pan with nonstick spray.
- In a medium mixing bowl, whisk together the all-purpose flour, white whole wheat flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. In a separate, larger mixing bowl, stir together the pumpkin puree, maple syrup, molasses, melted butter, and eggs until well blended.
- Add the dry ingredients to the wet ingredients, then by hand with a rubber spatula or wooden spoon, stir very gently to combine; stop as soon as the flour disappears. The batter will seem loose and a little lumpy.
- Divide the batter among the muffin cups, filling them no more than 3/4 of the way to the top. Sprinkle the tops of each muffin with 1/2 teaspoon sparkling sugar.
- Bake the muffins for 20 to 22 minutes, until the tops spring back lightly when touched and a tester inserted in the center of a muffin comes out clean. Place the muffin pan on a wire rack and let the muffins cool in the pan for 5 minutes. Carefully remove the muffins from the pan and transfer to the rack to cool completely. These taste even better as they rest. Enjoy!
Nutrition Facts : ServingSize 1 (of 12), Calories 191 kcal, Carbohydrate 35 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 37 mg, Fiber 2 g, Sugar 21 g
PUMPKIN-GINGER BARS
Mmm! Enjoy classic frosted pumpkin bars made with the goodness of whole wheat flour.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 48
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Grease 15x10x1-inch pan with shortening or cooking spray; lightly flour. In large bowl, beat bar ingredients with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Spread in pan.
- Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In small bowl, beat cream cheese and butter on low speed until blended. Beat in 1/2 teaspoon vanilla. Gradually beat in powdered sugar, 1 cup at a time, and 1 to 2 tablespoons milk until frosting is smooth and spreadable. Frost cooled bars. Sprinkle with nutmeg. Refrigerate about 30 minutes or until set. For bars, cut into 8 rows by 6 rows. Store in refrigerator.
Nutrition Facts : Calories 120, Carbohydrate 19 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Bar, Sodium 75 mg, Sugar 14 g, TransFat 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.
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