Best Ginger Pumpkin Bread Recipes

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GINGER PUMPKIN BREAD



Ginger Pumpkin Bread image

Make this moist quick bread all autumn long. The ginger and pumpkin flavors blend together nicely in this sweet dessert bread.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 2h40m

Number Of Ingredients 10

12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus room-temperature butter for pan
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon salt
1 cup granulated sugar
1 cup packed light-brown sugar
1 can (15 ounces) pumpkin puree (1 3/4 cups)
3 large eggs
Sugar Glaze for 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.

PUMPKIN-GINGER BREAD PUDDING



Pumpkin-Ginger Bread Pudding image

Provided by Anne Burrell

Categories     dessert

Time 2h25m

Yield 8 servings

Number Of Ingredients 13

1 4-pound sugar pumpkin or kabocha squash
Extra-virgin olive oil, for brushing
4 large eggs
1 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 cups heavy cream
1 1/2 teaspoons pure vanilla extract
1 loaf cinnamon brioche, challah or plain pound cake, diced (about 10 cups)
1/2 cup golden raisins
1/4 cup diced crystallized ginger
Confectioners' sugar, for garnish (optional)

Steps:

  • Preheat the oven to 375 degrees F. Cut the pumpkin or squash into quarters and remove the seeds. Brush the insides with a little olive oil and arrange on a baking sheet, skin-side up. Roast in the oven until the pumpkin or squash is soft all the way through, about 1 hour. Remove from the oven and let cool. Discard the skin and puree the flesh in a food processor. (The puree can be prepared 1 or 2 days ahead.)
  • Preheat the oven to 350 degrees F. In a large bowl, combine 2 1/2 cups of the pumpkin or squash puree, the eggs, brown sugar and spices. Whisk in the cream and vanilla.
  • Combine the bread, raisins and ginger in a 7-by-11-inch baking dish. Pour the pudding mixture over the bread to cover and let sit 15 minutes. (You might not use all of the pudding mixture at first; add more if there's room in the dish once the bread has soaked.) Bake in the preheated oven until the custard is set, about 40 minutes. Spoon into bowls and sprinkle a dusting of confectioners' sugar on top, if desired. It's fall in a dessert.

SUGAR GLAZE FOR GINGER PUMPKIN BREAD



Sugar Glaze for Ginger Pumpkin Bread image

This sugar glaze tops our Ginger Pumpkin Bread.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h

Number Of Ingredients 1

1 1/2 cups confectioners' sugar

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 GINGER BREAD PUDDING



Pumpkin Ginger Bread Pudding image

Provided by Anne Burrell

Categories     dessert

Time 2h25m

Yield 8 servings

Number Of Ingredients 13

1 (4-pound) kabocha squash or pumpkin, preferably a sugar pumpkin
Extra-virgin olive oil
2 cups heavy cream
4 eggs
1 cup brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 1/2 teaspoons vanilla extract
1 loaf (about 10 cups) diced cinnamon brioche, challah or plain pound cake
1/2 cup golden raisins
1/4 cup diced crystallized ginger
Confectioners' sugar, for garnish

Steps:

  • Special equipment: 11 by 7-inch baking dish
  • For the squash: Preheat the oven to 375 degrees F.
  • Cut the squash in quarters and remove the seeds. Brush the insides with a little oil and arrange on a baking sheet, skin side up. Roast in the preheated oven until the squash is soft all they way through, about 1 hour. Remove from the oven and let cool. (This can be done 1 or 2 days ahead.) When the squash is cold, remove it from the skin and puree in a food processor. You'll need 2 1/2 cups of squash puree for this recipe. If the mixture is dry while pureeing, add a ladleful of the pudding mixture.
  • For the pudding: Preheat the oven to 350 degrees F.
  • In a large bowl, combine the heavy cream, eggs, brown sugar, spices, and vanilla and mix well to combine. Mix in the pumpkin puree. Combine the bread, raisins and ginger in the baking dish. Pour the pudding mixture over the bread to cover and let sit for 15 minutes.
  • Cook's Note: You may not use all of the filling. Add more filling if there's room in the dish once the bread has soaked.
  • Bake in the preheated oven until the custard is set, about 20 to 25 minutes.
  • It's fall in a dessert! To serve, spoon the pudding into bowls and sprinkle a dusting of confectioners' sugar on top.

CRANBERRY PUMPKIN BREAD WITH CRYSTALLIZED GINGER



Cranberry Pumpkin Bread With Crystallized Ginger image

This is a great recipe for fall. I love the taste of the pumpkin and spice and the contrast of the tart cranberries. However, the crystalized ginger is what did it for me. I had it on hand for another recipe I use it for and decided to throw it in. This is my new go-to pumpkin bread.

Provided by michelestandage

Categories     Winter

Time 1h25m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 16

1 cup all-purpose flour
1/2 whole wheat flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon cinnamon
3 tablespoons butter
3/4 cup granulated sugar
1/2 cup brown sugar
3 tablespoons yogurt (vanilla or plain)
2 eggs
1 cup pumpkin
3/4 cup milk
1/2 cup cranberries
1/4 cup crystallized ginger, finely minced

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.

Nutrition Facts : Calories 175.7, Fat 4.5, SaturatedFat 2.5, Cholesterol 45.5, Sodium 351.5, Carbohydrate 31.6, Fiber 0.6, Sugar 21.9, Protein 2.9

TWISTED BUTTER PUMPKIN-GINGER BREAD PUDDING



TWISTED BUTTER PUMPKIN-GINGER BREAD PUDDING image

Categories     Cake     Dessert     Bake     Christmas     Kid-Friendly     Halloween     Fall

Yield 8 people

Number Of Ingredients 14

1 4-pound sugar pumpkin or kabocha squash
Extra-virgin olive oil, for brushing
4 large eggs
1 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 cups heavy cream
1 1/2 teaspoons pure vanilla extract
1 loaf cinnamon brioche, challah or plain pound cake, diced (about 10 cups)
1/2 cup golden raisins
1/4 cup diced crystallized ginger
6 tablespoons Twisted Cinnamon, Honey & Brown Sugar Butter ( melted)
Confectioners' sugar, for garnish (optional)

Steps:

  • Preheat the oven to 375 degrees F. Cut the pumpkin or squash into quarters and remove the seeds. Brush the insides with a little olive oil and arrange on a baking sheet, skin-side up. Roast in the oven until the pumpkin or squash is soft all the way through, about 1 hour. Remove from the oven and let cool. Discard the skin and puree the flesh in a food processor. (The puree can be prepared 1 or 2 days ahead.) Preheat the oven to 350 degrees F. In a large bowl, combine 2 1/2 cups of the pumpkin or squash puree, the eggs, brown sugar and spices. Whisk in the cream and vanilla. Combine the bread, raisins and ginger in a 7-by-11-inch baking dish. Pour the melted Twisted Cinnamon, Honey & Brown Sugar butter over the bread, ginger and raisins. Then pour the pudding mixture over the bread to cover and let sit 15 minutes. (You might not use all of the pudding mixture at first; add more if there's room in the dish once the bread has soaked.) Bake in the preheated oven until the custard is set, about 40 minutes. Spoon into bowls and sprinkle a dusting of confectioners' sugar on top, if desired. It's fall in a dessert.

PUMPKIN BREAD PUDDING WITH GINGER CREAM



Pumpkin Bread Pudding With Ginger Cream image

Make and share this Pumpkin Bread Pudding With Ginger Cream recipe from Food.com.

Provided by Nancy Van Ess

Categories     Dessert

Time 55m

Yield 9 serving(s)

Number Of Ingredients 13

3 eggs
1 1/4 cups sugar
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1/4 cup butter or 1/4 cup margarine, melted
1 1/2 teaspoons vanilla
1 3/4 cups plain breadcrumbs
2 cups milk
1 cup canned pumpkin
1/2 cup raisins
1 cup whipping cream
3 tablespoons sugar
1/2 teaspoon ginger

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 3-GINGER BREAD



Pumpkin 3-Ginger Bread image

This was inspired by Pumpkin Gingerbread to give credit where it's due. In an effort to make this a healthier snack, I use applesauce, egg whites, and whole wheat flour instead of oil, eggs, and regular flour. It's moist and delicious and hard to eat just one slice!

Provided by gonefishn

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h25m

Yield 24

Number Of Ingredients 17

cooking spray
1 ½ cups white sugar
1 ½ cups firmly packed brown sugar
1 cup applesauce
1 cup egg whites
1 (15 ounce) can plain pumpkin puree
⅔ cup water
¼ cup finely chopped crystallized ginger
1 tablespoon freshly grated ginger
3 ½ cups whole wheat flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
½ teaspoon baking powder

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.

Nutrition Facts : Calories 179.7 calories, Carbohydrate 42.5 g, Fat 0.4 g, Fiber 2.9 g, Protein 3.8 g, SaturatedFat 0.1 g, Sodium 326 mg, Sugar 27.9 g

PUMPKIN-GINGER BREAD



Pumpkin-Ginger Bread image

Instead of making ordinary gingerbread, I like to rely on this dressed-up version. The pumpkin gingerbread features a nutty crust and delicious caramel sauce.-Mitzi Sentiff, Annapolis, Maryland

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1 loaf(6 servings)with 3/4 cup sauce.

Number Of Ingredients 18

1 cup plus 2 tablespoons all-purpose flour
1/4 cup sugar
3/4 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground cloves
1/3 cup cold butter
1 egg
1/3 cup buttermilk
1/4 cup canned pumpkin
1/4 cup molasses
1/3 cup chopped pecans
CARAMEL SAUCE:
1/4 cup butter, cubed
2/3 cup packed brown sugar
1 tablespoon light corn syrup
1/4 cup heavy whipping cream

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.

Nutrition Facts : Calories 516 calories, Fat 27g fat (14g saturated fat), Cholesterol 96mg cholesterol, Sodium 327mg sodium, Carbohydrate 66g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.

PUMPKIN GINGER BREAD PUDDING



PUMPKIN GINGER BREAD PUDDING image

Categories     Dessert     Bake

Yield 8 servings

Number Of Ingredients 13

1 (4-lb.) kabocha squash or pumpkin, preferably sugar pumpkin
Extra-virgin olive oil
2 C. heavy cream
4 eggs
1 C. brown sugar
1-1/2 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. ground allspice
1-1/2 t. vanilla extract
1 loaf (about 10 C.) diced cinnamon brioche, challah or plain pound cake
1/2 C. golden raisins
1/4 C. diced crystallized ginger
Confectioners' sugar, for garnish

Steps:

  • For squash: Preheat the oven to 375. Cut the squash in quarters and remove the seeds. Brush the insides with a little oil and arrange on baking sheet, skin side up. Roast in the preheated oven until the squash is soft all the way through, about 1 hour. Remove from the oven and let cool. (This can be done 1-2 days ahead.) When the squash is cold, remove it from the skin and puree in food processor. You'll need 2-1/2 C. of squash puree for this recipe. If the mixture is dry while pureeing, add a ladleful of the pudding mixture. For the pudding: Preheat the oven to 350. In large bowl, combine the heavy cream, eggs, brown sugar, spices and vanilla and mix well to combine. Mix in the pumpkin puree. Combine the bread, raisins and ginger in the baking dish. Pour the pudding mixture over the bread to cover and let sit for 15 min. Cook's Note: You may not use all of the filling. Add more filling if there's room in the dish once the bread has soaked. Bake in the preheated oven until the custard is set, about 20-25 min. To serve, spoon the pudding into bowls and sprinkle a dusting of confectioners' sugar on top.

GINGER PUMPKIN BREAD



GINGER PUMPKIN BREAD image

Categories     Bread

Yield 12 servings

Number Of Ingredients 11

3 tablespoons canola oil
3 tablespoons lowfat buttermilk
1/4 cup granulated sugar
1/2 cup brown sugar, packed
3/4 cup + 2 tablespoons pumpkin puree
2 large eggs,
3/4 cup whole-wheat flour
1/2 cup unbleached white flour
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt

Steps:

  • Preheat oven to 375-degrees. Coat the inside of a loaf pan (8 1/2" x 4 1/2") with canola cooking spray or light margarine and dust lightly with some white flour; set aside. In large mixing bowl on low speed, combine canola oil, buttermilk, sugars, pumpkin, egg and egg white and beat until completely blended, scraping bowl after about 20 seconds. In medium bowl, whisk together flours, baking powder, ginger and salt. Add flour mixture to pumpkin mixture, beating on low speed only until just combined, scraping bowl toward the end. Spoon batter into the prepared pan and bake until a toothpick inserted in the center comes out clean (about 50 minutes). Let it cook for 10 minutes then invert pan and transfer the pumpkin bread to a wire rack to cool completely, if desired. Serve warm or cold.

PUMPKIN GINGER BREAD



PUMPKIN GINGER BREAD image

Number Of Ingredients 13

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

Steps:

  • 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, 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.

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