Tag Archives: Pumpkin

Ginger Pumpkin Bread

pumpkins

This simple yet wonderful quick bread is perfect for holiday entertaining.

Ingredients

12 tablespoons unsalted butter, melted (1 ½ sticks)

1 cup Swan’s cake flour

1 ½ cup all-purpose flour

2 teaspoons baking powder

2 teaspoons ground ginger

2-3 small pinches ground cloves

1 teaspoon salt

1 cup granulated sugar

1 cup packed light-brown sugar

2 cups fresh pumpkin purée, or 1 can (15 ounces) pumpkin

3 eggs

1 tablespoon vanilla extract

If you don’t want to use the Swan’s cake flour then use 2 1/2 cups all-purpose flour.

For coating loaf pans:

Wrappers from the butter sticks

2-3 tablespoons all-purpose flour

plain loaf

How to prepare this ever so tasty pumpkin bread:

Preheat your oven to 350 degrees. Using the wrappers of the butter, coat the loaf pans with butter and flour.  Use two 8 ½ by 4 ½ inch loaf pans.  I often use my larger loaf pan if I’m giving away as a gift.

Using a large bowl, whisk together the dry ingredients. Flour, baking powder, ginger, cloves and salt.  Using a medium bowl, whisk together, pumpkin purée, melted butter, eggs and vanilla extract.

Add the wet ingredients to the flour mixture. Stir until the batter is completely combined.

Divide pumpkin batter into the coated loaf pans. Bake for about 50-60 minutes.  To test readiness, insert a toothpick into the center of the loaves.  When the toothpick comes out clean the loaves are ready to be removed from the oven.  Let cool for about 15 minutes and serve.

I like to drizzle a sugar glaze on top. It looks beautiful and tastes fabulous.  You can serve this quick bread in the morning with a cup of coffee or tea.  This super tasty pumpkin bread also makes a great late night snack!

Ginger Pumpkin Bread

Ginger Pumpkin Bread

How to prepare the Sugar Glaze:

1 ½ cups confectioners’ sugar

3-4 tablespoons filtered water

Using a small bowl, mix together the confectioners’ sugar and water. Using a whisk, combine until mixture is smooth and thick.  Transfer glaze to a measuring cup and drizzle over the loaves.  This sugar glaze will make enough to glaze two pumpkin loaves.

Happy baking friends!

Yours truly with Love and Peace in my heart,

G-

Pumpkin Crumb Cake

 

https://www.youtube.com/watch?v=7oMvfXE0QIU

While visiting the pumpkin patch this past weekend we bought several fairytale pumpkins for recipes that call for pumpkin puree. For fall recipes I generally will roast about a dozen pumpkins and freeze the puree for later use.

Ingredients for the crumb topping:

1/3 cup dark brown sugar

1/3 cup granulated sugar

¾ teaspoon ground cinnamon

1/8 teaspoon salt (kosher optional)

½ cup unsalted butter (1 stick), room temperature preferred

1 ¾ cups all-purpose flour

1 cup pecans, chopped

Pumpkin Crumb Cake Ingredients

Pumpkin Crumb Cake Ingredients

Ingredients for the cake:

1 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

2 teaspoons ground cinnamon

¼ teaspoon nutmeg

1-2 teaspoons vanilla extract

 ½ teaspoon salt (kosher optional)

½ cup (1 stick) unsalted butter, room temperature preferred

1 cup light brown sugar

2 eggs, brown preferred

2/3 cup pumpkin puree

1/3 cup sour cream

Roasted pumpkin sprinkled with brown sugar

Roasted pumpkin sprinkled with brown sugar

Now let’s get mixing!

Preheat your oven to 350 degrees. Butter (or Pam baking spray) a 9 inch cake pan.

Preparing the crumb topping:

Whisk together the sugars, cinnamon, salt and softened butter in a medium bowl. Add flour and chopped pecans to the sugar mixture. This combination should resemble thick, cohesive dough. Set aside for later use when topping the cake.

Preparing the cake:

Using a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Using a hand mixer (electric mixer with flat beater) beat together the butter and brown sugar on medium-high speed. Once thoroughly combined, beat in the eggs, one at a time. Add the pumpkin puree and sour cream and mix well. Slowly mix in the flour mixture. The batter will became slightly thick.

Pour batter and spread evenly into pan. Top the cake with the crumb topping. Place cake on middle rack and back for 45 minutes. Using a toothpick, insert into the center of the cake. The cake is finished baking once the toothpick comes out clean. Transfer the pan to a wire rack and let cool for about 15 minutes. Remove the cake slowly using a butter knife to loosen the cake from the edge of the baking pan. Remember to always allow time for your baked goods to cool. It truly is a Golden Rule.

This is a great crumb cake to serve in the morning with coffee or tea to your holiday houseguests. Happy baking!

pumpkin crumb cake

I like to use Swans Down cake flour instead of the all-purpose flour. I really love how this flour bakes and it always adds extra fluffiness.

Swans Down Cake Flour

Swans Down Cake Flour

Yours Truly with Peace and Love in our Hearts,

Bella Gwen and Gina Misty

Zesty Pumpkin Soup

Tis the pumpkin season!

“Tis the pumpkin season!” Love baby Elody!

October is such a wonderful month to use and experiment with pumpkin.  I love to make this Zesty Pumpkin soup and serve in little carved out mini pumpkins!

This makes a great presentation if hosting a Halloween or Fall Festival party.

Ingredients

¼ cup butter

1 cup chopped onion

2 garlic cloves, crushed

1 teaspoon curry powder

2 teaspoon salt

white or rainbow crushed pepper to taste

½ teaspoon ground coriander

¼ teaspoon crushed red pepper

3 cups chicken broth

1 ¼ cups (16-ounce can) Libby’s Solid Pack Pumpkin

1 cup half-and-half

Sour cream and chives for garnish (optional)

Zesty Pumpkin Soup with Homemade Garlic Toast.

Zesty Pumpkin Soup with Homemade Garlic Toast.

 How to make this delicious fall recipe:

In a large saucepan, melt the butter. Add the chopped onion, garlic and sauté until soft.  Add curry powder, salt, coriander and crushed red pepper.  Cook for about 2-3 minutes.  Add the chicken broth and boil (uncovered) gently on med-heat for 15-20 minutes.  Slowly stir in the pumpkin and half-and-half.  Cook 5 minutes, stirring soup slowly.  Once the soup is nicely blended remove from heat.

Pour the soup mixture into a blender or food processor. Blend soup ingredients until creamy.  Make sure to give the soup a taste and add any spices you feel needed.  Garnish with a dollop of sour cream and chopped chives.

You can always add more pumpkin puree and chicken broth to double the recipe.  I usually add 1 more can of Libby’s pumpkin puree and 1 extra can of chicken broth.  Serve with garlic toast for dipping!  A fresh garden salad is always a good healthy side to choose.  Enjoy and happy cooking!!!

pumpkins