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Pumpkin Gingerbread
Ingredients
- 1 1/2 cups (200 g) all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup (240 ml) pumpkin purée
- 1/2 cup (1 stick, or 112 g) butter, melted
- 1/2 cup dark brown sugar
- 1/2 cup (120 ml) molasses
- 1 Tbsp finely minced candied or fresh ginger (optional)
- 2 eggs, beaten
- 3 Tbsp water
1 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.
2 In a medium bowl, vigorously whisk together the flour, salt, baking soda, ginger, cinnamon, and nutmeg.
3 In another bowl, use a wooden spoon to mix together the pumpkin purée, melted butter, sugar, molasses, fresh or candied ginger, eggs, and water.
4 Combine the wet and dry ingredients. Add the raisins if using. Stir only until incorporated.
5 Place the batter into the prepared loaf pan and bake for 50-60 minutes, until a bamboo skewer inserted into the center of the loaf comes out clean. Remove from oven and let cool in the pan for 10 minutes. Then gently run a knife around the edge of the loaf and invert the loaf to remove it from the pan. Let it cool on a rack for 30 minutes or longer.
The loaf's flavor will improve with time. If you cut into it while it is still a bit warm, it may be crumbly. In which case you may want to make your slices with a bread knife.
Read more: http://www.simplyrecipes.com/recipes/pumpkin_gingerbread/#ixzz3rcW9Ydwb
Pumpkin Spice Cream Cheese Bread
Ingredients
For the Cheese Batter:
- 8 oz (230 g) cream cheese, room temperature
- 1 large egg, room temperature, lightly beaten
- ¼ cup (30 g) powdered sugar
- ½ teaspoon pure vanilla extract
- ¾ cup (150 g) brown sugar, lightly packed
- 2 large eggs
- ¾ cup (180 g) pumpkin puree (homemade or canned is fine; not pumpkin pie filling)
- 2 tablespoons canola oil
- 1 teaspoon pure vanilla extract
- 1¼ cups (160 g) all-purpose flour
- 1¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅛ teaspoon cloves
- Butter, to grease the pans
Instructions
- Preheat oven to 350F; lightly grease 3 mini loaf pans with butter.
- For the cheese batter, use a handheld electric mixer to beat together all ingredients in a medium bowl until smooth and creamy.
- For the pumpkin spice batter, whisk together the brown sugar and eggs in a medium bowl until light and fluffy, then stir in the pumpkin, canola oil, and vanilla. In a separate bowl, whisk or sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually stir the dry ingredients into the wet, being careful not to over-mix.
- Divide the pumpkin batter between the 3 loaf pans, then pour the cheese batter on top. Bake until golden around the edges, about 35 to 40 minutes, or until a toothpick inserted inside comes out clean or with just a couple crumbs.
- Cool 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling.
http://www.anediblemosaic.com/pumpkin-cheese-spice-bread/