How To make Pumpkin Gingerbread

Beth's Ultimate Pumpkin Bread Recipe | ENTERTAINING WITH BETH

SUBSCRIBE for more great recipes!
SUBSCRIBE to my gardening channel!
VISIT MY WEBSITE FOR PRINTABLE RECIPES:

PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
KitchenAid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron

Learn how to make my ultimate Pumpkin Bread Recipe, one of my favorite fall recipes! So moist and delicious!


LIKE ME ON FACEBOOK
FOLLOW ME ON INSTAGRAM
FOLLOW ME ON TWITTER
FOLLOW ME ON PINTEREST

MORE GREAT HOLIDAY RECIPES!
Baked Brie
S'More Pie
Goat Cheese Tartelette Appetizers
Pumpkin Bread
Baked Scallops Au Gratin
Fancy Ham & Cheese Pinwheels Scones
Roasted Potatoes
French Apple Tart
Apple Turnovers
Elegant French Toast
Profiteroles
Coffee Cake
Easy White Chocolate Mousse
Dad's Chewy Chocolottas
Lobster Thermidor
Beth's Easy Appetizers
Banana's Foster
Easy Almond Croissants


BETH'S EASY PUMPKIN BREAD RECIPE
Makes 2 9x5 loaves
PRINT RECIPE HERE:

Ingredients:
3 ½ cups (420 g) of flour
1 ½ cups (300 g) of sugar
1 ½ tsp (7.5 ml) salt
2 teaspoons (10 ml) baking soda
3 tsp (45 g) of pumpkin pie spice (or 2 tsp cinnamon, 3/4 tsp nutmeg, 1/8 tsp cloves, 1/8 tsp ground ginger))
1 15-oz can (424 g) of pure pumpkin puree (about 1 3/4 cup)
5 eggs
1 cup (240 ml) of canola oil
1/2 cup (120 ml) of water

Optional
1 cup (240 ml) of raisins
1 cup (240 ml) of walnuts
1 cup (240 ml) of Pepitas (Toasted Pumpkin Seeds)

Method:
Preheat oven to 350F (176C) degrees.

Grease two 9 x 5 (23 cm x 13 cm) loaf pans.

Mix dry ingredients. Mix wet ingredients. Combine the dry into the wet, 1/3 at a time, being careful not to over mix! (Or you will have tough bread!)

Add raisins.

Pour batter into two loaf pans. Top one with walnuts and top the other with Pepitas.

Bake until a toothpick comes out clean, about 40-50 mins.

ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!

Easy Pumpkin Bread Recipe

15 oz pumpkin puree
4 eggs
1 cup vegetable oil
3/4 cup water
2 tsp vanilla
2 1/2 cups sugar
3 1/2 cups all purpose flour
2 tsp baking soda
1 1/2 teaspoons salt
2 tablespoons pumpkin pie spice
spray your baking pans with nonstick spray
350ﾟ oven 45 to 60 minutes
until a toothpick inserted in the middle comes out clean.
measurements for loaf pans:
8 IN. X 3 3/4 IN. X 2 1/2 IN. (203mm x 95mm x 63mm) (this recipe made 3 loaves.) loaf pans were purchased at Walmart
#Christmas Baking

How to Make Pumpkin Gingerbread | Pumpkin Recipes | Allrecipes.com

Get the top-rated recipe for Pumpkin Gingerbread at

Watch how to make spicy pumpkin gingerbread. Spiced with ground ginger and seasonal spices, this 5-star quick bread is always a holiday favorite. Pop it in the oven, and the whole house will smell like the holidays. Try it topped with cream cheese frosting and candied ginger if you like.

Subscribe to allrecipes @

Allrecipes Magazine is now available!
U.S. subscribers, subscribe here:
Canadian subscribers, subscribe here:

Facebook



Twitter

@Allrecipes

Pinterest



Instagram

???????? PUMPKIN GINGERBREAD ????????

PUMPKIN GINGERBREAD RECIPE

INGREDIENTS:
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

COOKING DIRECTIONS:
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, baking powder and sift together. 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.

How to Make No Bake Pumpkin Gingerbread Icebox Cake

????‍???? GET THE FULL RECIPE HERE:


???? PIN THIS RECIPE ON PINTEREST:


???? THANKS FOR WATCHING!
Visit my blog at for more healthy and delicious recipes!

???? FOLLOW ME ON SOCIAL MEDIA!





???? CHECK OUT OUR E-COOKBOOKS:

✉️ Sign-up for our FREE No-Fail Guide to the Perfect Easy Holiday Meal e-course:


GINGERBREAD PUMPKIN ICEBOX CAKE

Ingredients
• 4 cups heavy whipping cream cold from the fridge (1 liter)
• 1 can sweetened condensed milk (397 grams or 14 oz.)
• 1 teaspoon pumpkin pie spice (OR use 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon cloves instead)
• 1 can pumpkin NOT pumpkin pie filling (425 grams or 15 oz.)
• 30 to 40 gingersnap cookies (plus more for crumbling on top)

Instructions
• In the bowl of your stand mixer, whip the whipping cream on high speed until soft peaks form. Use a powdered stabilizer, if desired (I like the one from Dr. Oetker called 'Whip It').
• When the whipping cream has reached the soft peaks stage, drizzle in the sweetened condensed milk slowly as the cream continues to whip. Continue adding in a slow, steady stream until it's all been added.
• Add the pumpkin pie spice and also the pumpkin by the small spoonful as well, after the sweetened condensed milk. Be sure not to over-whip the cream so it separates, so act quickly (have all the ingredients ready to go before you start).
• Line the bottom of a 9-inch by 13-inch baking dish (I use glass or pyrex) with one layer of gingersnap cookies.
• Top the cookies with one third of the pumpkin cream mixture, smoothing out the top. Add another layer of gingersnap cookies, the 2nd third of the pumpkin cream mixture, and repeat with one more later of cookies, and the remainder of the cream mixture.
• Top with more crushed gingersnap cookies.
• Refrigerate uncovered (to prevent condensation) for about 12 hours or overnight, before slicing and serving.

???? KITCHEN TOOLS USED IN THIS RECIPE:
Blue Baking Dish:
Cake Icing Spatula:
White Spatula:


????ALL-TIME FAVOURITES:
Instant Pot Duo 6QT:
KItchen Aid Hand Mixer:
Le Creuset Dutch Oven Pot:
Cast Iron Skillet:
Baking Sheet Pan:
Springform Cake Tin:
Cutting Board Set:
Mixing Bowl Set:
Balloon Whisk:
Spatula Set:
Garlic Press:
Instant Read Thermometer:

OUR FAVOURITE KITCHEN ITEMS & PROPS:
♥️ Kitchen towels:



♥️ Backdrops:

♥️ Dishes & Ceramics:


♥️ Cookware and props:





♥️ Shop my Amazon Store (with ALL my favourite kitchen products!)


???? OUR PHOTOGRAPHY/VIDEOGRAPHY GEAR:
Canon 90D:
Canon 6D Mark II:
50mm Lens:
Photography lens:
Video/Photography lens:
Tripod:
Light stand:
Video/photography light:
Softbox:

**The Busy Baker is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.**

CINNAMON GINGER PUMPKIN CAKE /BREAD

#pumpkincake #pumpkinbread