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.
Time 1h15m Number Of Ingredients 14 Steps:
Preheat oven and prepare pan: Preheat oven to 350°F (180°C). Prepare a 9x5x3-inch loaf pan with non-stick spray or butter to keep the pumpkin gingerbread from sticking to the pan. Mix dry ingredients: In a medium bowl, vigorously whisk together the flour, salt, baking soda, ginger, cinnamon, and nutmeg. Mix wet ingredients: In another bowl, use a wooden spoon to mix together the pumpkin purée, melted butter, sugar, molasses, fresh or candied ginger, eggs, and water. Combine the wet and dry: ingredients. Add the raisins if using. Stir only until incorporated. Bake: Place the batter into the prepared loaf pan and bake at 350°F for 50-60 minutes, until a bamboo skewer inserted into the center of the loaf comes out clean.
Time 50m 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.
Time 35m Number Of Ingredients 20 Steps:
In a large bowl combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in the 3/4 cup pecans. Press 1-1/4 cups of the crumb mixture into bottom of an ungreased 2-quart square baking dish. To remaining crumb mixture, add buttermilk, molasses, pumpkin, egg, ginger, soda, cinnamon, cloves, and salt; mix well. Pour over crumb mixture in baking dish. Bake in a 350 degree F oven about 50 minutes or until center tests done. Cool 30 minutes. Serve warm with Caramel Sauce, if desired. Top with ice cream and additional pecans, if desired. Makes 9 servings. Caramel Sauce In a saucepan, melt butter; stir in brown sugar and corn syrup. Cook and stir until boiling. Stir in whipping cream; return to boiling. Serve warm.
Yield 16 Number Of Ingredients 13 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.
Time 55m Yield 16 servings. Number Of Ingredients 15 Steps:
Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin, molasses and orange zest (mixture will appear curdled)., In a small bowl, combine flour, baking soda, ginger, cinnamon, salt and chili pepper. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in pumpkin seeds., Pour batter into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool completely on a wire rack. Serve with toppings as desired.
Time 1h25m Yield 24 Number Of Ingredients 17 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease four 8x4-inch loaf pans lightly with cooking spray. Combine white sugar, brown sugar, applesauce, and egg whites in a large bowl; beat with an electric mixer until smooth. Add pumpkin puree, water, crystallized ginger, and fresh ginger; beat until well blended. Mix whole wheat flour, baking soda, salt, ground ginger, cinnamon, allspice, cloves, and baking powder together in a bowl. Add to pumpkin mixture and beat until well blended. Divide batter among loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes.
Time 2h40m Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans (see note, below); set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined. Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely. Glaze, if desired.
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.
Yield Makes 12 servings Number Of Ingredients 29 Steps:
Make gingerbread: Preheat oven to 350°F with rack in middle. Butter a 13- by 9-inch baking pan. Line pan with foil, leaving an overhang at both ends, then butter foil. Whisk together flour, baking soda, spices, and salt. Beat butter and brown sugar with an electric mixer at medium speed until pale and fluffy, 3 to 5 minutes. Beat in egg until blended, then beat in molasses and buttermilk. At low speed, mix in flour mixture until smooth, then add hot water and beat 1 minute (batter may look curdled). Spread batter evenly in pan and bake until a wooden pick inserted into center comes out clean, 35 to 40 minutes. Cool in pan. Using foil as an aid, transfer gingerbread to a cutting board and cut into 1-inch cubes with a serrated knife. Make pumpkin mousse: Sprinkle gelatin over cold water in a small saucepan and let soften 1 minute. Bring to a simmer, stirring until gelatin has dissolved. Whisk together gelatin mixture, pumpkin, brown sugar, spices, and salt in a large bowl until combined well. Beat cream with vanilla using cleaned beaters until it holds soft peaks, then fold into pumpkin mixture gently but thoroughly. Make whipped cream: Beat cream with sugar and vanilla using mixer until it holds soft peaks. Assemble trifle: Put half of gingerbread cubes in trifle bowl. Top with half of pumpkin mousse, then half of whipped cream. Repeat layering once more with all of remaining gingerbread, mousse, and cream. Chill at least 2 hours before serving.
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Time 1h5m 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.
