Best 6 Pumpkin Ginger Bread Recipes

GINGER PUMPKIN BREAD

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.

CRANBERRY PUMPKIN BREAD WITH CRYSTALLIZED GINGER

Steps:

• 1. Preheat oven to 350°F Grease and flour loaf pan.
• 2. Sift together dry ingredients. Set aside.
• 3. Cream together sugars and butter. Add yogurt, eggs and pumpkin. Mix until just combined.
• 4. Add dry ingredients alternately with milk; mix until just combined.
• 5. Toss cranberries in a little flour to prevent them from sinking to the bottom of the pan while cooking. Gently fold cranberries and ginger into the batter. Pour into prepared loaf pan and bake 1 hour 15 minutes. Make sure to watch it near the end as it may need more or less time depending on your oven.

SUGAR GLAZE FOR GINGER PUMPKIN BREAD

Steps:

• In a small bowl, mix confectioners' sugar with 2 to 3 tablespoons water until mixture is smooth but thick. Place waxed paper under rack for a quick cleanup. For easy pouring, transfer glaze to a liquid-measuring cup, and drizzle over loaves. Let dry 15 minutes before serving. Makes enough for 2 loaves.

PUMPKIN 3-GINGER BREAD

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.

PUMPKIN BREAD PUDDING WITH GINGER CREAM

Steps:

• Heat oven to 350 degrees.
• Spray 8 or 9-inch square pan with nonstick cooking spray.
• In large bowl, beat eggs until well blended.
• Add 1 1/4 cups sugar, cinnamon, nutmeg, butter and vanilla; beat well.
• Add bread crumbs, milk and pumpkin; mix well.
• Let stand 10 minutes.
• Add raisins to batter; mix well.
• Spread evenly in sprayed pan.
• Bake for 37-47 minutes or until knife inserted 1 1/2-inches from edge comes out clean.
• Cool 30 minutes.
• In small bowl, beat whipping cream, gradually adding sugar and ginger until soft peaks form.
• To serve: Cut pudding into squares.
• Serve warm or cool topped with ginger cream.
• Store in refrigerator.

PUMPKIN-GINGER BREAD

Steps:

• In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles fine crumbs. Combine the egg, buttermilk, pumpkin and molasses; stir into crumb mixture just until moistened. Stir in pecans. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , For sauce, melt butter in a saucepan. Stir in the brown sugar and corn syrup; bring to a boil. Reduce heat to medium; cook until sugar is dissolved, about 1 minute. Stir in cream. Return to a boil; remove from the heat. Serve with warm gingerbread.