Ginger Walnut Pumpkin Bread Recipe - Paula Deen at the Southern Table
Fall is the time of year for pumpkin everything and this twist on pumpkin bread is a new Paula Deen recipe.
Ingredients
3 1/2 cups All Purpose Flour
3 Cups Granulated Sugar
2 TSP Baking Soda
1 TSP Baking Powder
1/2 TSP Salt
1/2 TSP Ground Cinnamon
1/4 TSP Ground Nutmeg
1/4 TSP Ground Cloves
1/2 Cup Crystallized Ginger
1 Cup Chopped Walnuts
2TBSP Flour Mixture
4 Large eggs
1/2 Cup Vegetable Oil
2 TBSP Whole Milk
2 1/2 Cups Canned Pumpkin
For topping:
2/3 cup of All Purpose Flour
3 TBSP light brown sugar
3 TBSP Old Fashioned Oats
1/2 TSP Ground Cinnamon
5 TBSP Unsalted Butter - melted
Preparation
1. Pre heat oven to bake at 350 degrees.
2. Mix together flour, sugar, baking soda, , baking powder, cinnamon, nutmeg and cloves
3. In a separate bowl, mix together ginger, walnuts and flour mixture.
4. For wet ingredients, mix together eggs, oil, milk and canned pumpkin
5. To create the topping, mix together flour, light brown sugar, oats, cinnamon, and butter.
6. Combine wet ingredients with dry ingredients and then add in ginger and walnut mixture.
7. Pour finished mixture into two bread pans and sprinkle topping across the top.
8. Bake at 350 degrees for 60-70 minutes.
How To: Baking Holiday Pumpkin Gingerbread
Perfect bread for Holiday get-togethers and gift giving!
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 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 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large mixing, combine sugar, oil, water, and eggs; beat until smooth. Stir in pumpkin.
In medium bowl, combine flour, ginger, allspice cinnamon, nutmeg, and clove. 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 Gingersnap Icebox Cake
While ice cream-related desserts may initially seem as though they’re best suited for summer, this dessert proves that’s simply not the case, and that they can be amazing year-round; it just depends how you make them! When the air feels a little crisper and the days start getting a little shorter, you can bet we’ll be baking up a storm...but what about the days when it’s still fairly warm out? Or for when you’re so full of warm soup that you desperately need something to cool you down? We’ve got just the thing.
Pumpkin gingerbread icebox cake. Trust us, it tastes just as amazing as it sounds, plus, it’s super easy to make, so roll up your sleeves and get ready to make a delicious, easy, autumnal dessert that’ll have people lining up for seconds. We filled ours with a cream cheese pumpkin mixture, then busted out a bag of gingersnaps to separate the layers. That’s it! Just be warned: this stuff is addictive, so prepare to eat a lot!
Written recipe here:
Pumpkin Gingerbread Cake
Pumpkin Gingerbread Cake
-
PREP TIME
20 MINUTES
COOKING TIME
50 MINUTES
SKILL LEVEL
EASY
MAKES
0
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INGREDIENTS
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon each ground cinnamon, ground ginger and ground cloves
1/4 teaspoon salt
1 cup Apple 100% Juice
2/3 cup unsulphured molasses
3/4 cup granulated sugar
1/2 cup vegetable shortening
1 cup 100% Pure Pumpkin
1 large egg
Frozen whipped topping, thawed (optional)
INSTRUCTIONS
PREHEAT oven to 350° F. Grease 9-inch-round cake pan.
COMBINE flour, baking soda, cinnamon, ginger, cloves and salt in medium bowl; stir well. Combine Juicy Juice and molasses in separate medium bowl; stir well.
BEAT sugar and shortening in large mixer bowl until creamy. Beat in pumpkin and egg. Alternately beat in flour mixture and juice mixture at low speed, beginning and ending with flour mixture. Pour batter into prepared pan.
BAKE for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 30 minutes. Remove from pan; cool completely on wire rack. Cut into wedges. Serve with dollop of whipped topping.
NOTE: A 9 x 5-inch loaf pan may be used in place of 9-inch-round cake pan. Increase bake time to 70 to 75 minutes.
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Pumpkin Gingerbread Cake
Pumpkin Gingerbread Cookies
A flavorful twist on traditional gingerbread cookies.
Beth's Ultimate Pumpkin Bread Recipe | ENTERTAINING WITH BETH
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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.
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