Gingerbread With Pecans And Raisins Recipes

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OLD-FASHIONED GINGERBREAD



Old-Fashioned Gingerbread image

Provided by Ina Garten

Categories     dessert

Time 2h50m

Yield 9 servings

Number Of Ingredients 15

1/4 cup dark rum or water
1/2 cup golden raisins
1/4 pound (1 stick) unsalted butter
1 cup unsulphured molasses
1 cup (8 ounces) sour cream
1 1/2 teaspoons grated orange zest
2 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
1/3 cup minced dried crystallized ginger (not in syrup)
1 cup confectioners' sugar, optional
2 tablespoons plus 1 teaspoon freshly squeezed orange juice

Steps:

  • Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with parchment paper. Grease and flour the pan.
  • Place the rum and raisins in a small pan, cover and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
  • Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and crystallized ginger to the mixture with a spatula. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.
  • When the cake has cooled, whisk together the confectioners' sugar and orange juice and pour it onto the gingerbread, allowing it to drip down the sides. Allow the glaze to set. Cut the gingerbread into 9 squares.

GINGERBREAD WITH PECANS AND RAISINS



Gingerbread With Pecans and Raisins image

This makes a soft, spongy, cake-like gingerbread. From robertsplace.ca, a great source for British recipes.

Provided by Pesto lover

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 14

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup butter, softened
1/3 cup cream cheese, softened
1 cup sugar
3 eggs
1 cup light molasses
3/4 cup hot water
1/2 cup crushed pecans
1/2 cup soft raisins

Steps:

  • Preheat oven to 325°F.
  • Grease and flour a 9x13 baking pan.
  • Mix together in a bowl the flour, soda, ginger, nutmeg, cinnamon and salt. Mix well.
  • With a mixer, cream together the butter and cream cheese with the sugar. Add the eggs, one at a time until smooth and fluffy.
  • Reduce speed of mixer to low and add in the molasses and hot water. Keep beating until incorporated. Add in flour mixture, by large spoonfuls untill well blended.
  • By hand, mix in the pecans and raisins with a large spoon.
  • Pour batter into baking pan and bake for 45-60 minutes or until a toothpick inserted in the center comes out clean.
  • Cool well before slicing.

Nutrition Facts : Calories 423.3, Fat 17.4, SaturatedFat 8.6, Cholesterol 87.1, Sodium 274.6, Carbohydrate 63.6, Fiber 1.5, Sugar 36.2, Protein 5.5

RAISIN-PECAN GINGER MUFFINS



Raisin-Pecan Ginger Muffins image

Make and share this Raisin-Pecan Ginger Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 38m

Yield 1 1/2 dozen

Number Of Ingredients 10

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground ginger
1/3 cup butter or 1/3 cup margarine
1 cup molasses
1/2 cup buttermilk
1 egg, beaten
1/2 cup chopped pecans
1/2 cup raisins

Steps:

  • Add the first 4 ingredients to a bowl; stir to combine.
  • Add the butter and molassess to a saucepan; cook and stir over medium until butter melts; remove from heat.
  • Make a well in the center of the flour mixture; add molassess-butter mixture, buttermilk, and egg.
  • Stir just until mixture is moistened (do not overmix).
  • Add in pecans and raisins; gently fold to combine.
  • Spoon mixture into greased muffin cups, filling 3/4 full.
  • Bake at 325° for 18 minutes or until done.
  • Serve warm with honey and/or butter.

Nutrition Facts : Calories 2103, Fat 73.2, SaturatedFat 30, Cholesterol 252.6, Sodium 2161.2, Carbohydrate 343.9, Fiber 10, Sugar 159.4, Protein 29.5

SPICED PUMPKIN BREAD WITH RAISINS AND PECANS



Spiced Pumpkin Bread with Raisins and Pecans image

Wonderful nutmeg and clove pumpkin bread with raisins and nuts from New Mexico.

Provided by Noble

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h15m

Yield 24

Number Of Ingredients 14

cooking spray (such as Pam®)
3 ⅓ cups all-purpose flour
3 cups white sugar
2 cups pumpkin puree
2 cups raisins
1 cup chopped pecans
1 cup vegetable oil
⅔ cup hot water
4 eggs
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
  • Mix flour, sugar, pumpkin, raisins, pecans, oil, water, eggs, baking soda, salt, nutmeg, cinnamon, and cloves together in a large bowl. Pour into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 1 hour.

Nutrition Facts : Calories 331.7 calories, Carbohydrate 50.4 g, Cholesterol 31 mg, Fat 14 g, Fiber 2.4 g, Protein 4 g, SaturatedFat 1.8 g, Sodium 264.9 mg, Sugar 33.2 g

GRANDMA'S PUMPKIN BREAD WITH RAISINS AND PECANS



Grandma's Pumpkin Bread with Raisins and Pecans image

This pumpkin bread recipe with raisins and pecans has been handed down through 4 generations of my family and it makes 2 loaves. Over time, the recipe has changed a bit to accommodate more modern ingredients. It is the the best pumpkin bread recipe I have come across yet.

Provided by L. Graham

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h30m

Yield 24

Number Of Ingredients 13

2 ⅔ cups white sugar
⅔ cup shortening
1 (16 ounce) can pumpkin puree
4 eggs
⅔ cup water
3 ⅓ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon cinnamon
1 teaspoon ground cloves
½ teaspoon baking powder
⅔ cup pecan nuts
⅔ cup raisins

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  • Cream sugar and shortening in a large bowl with an electric mixer until fluffy. Stir in pumpkin puree, eggs, and water. Mix flour, baking soda, salt, cinnamon, cloves, and baking powder in a separate bowl; stir into the egg mixture. Fold in pecans and raisins. Spoon equal amounts of batter into the prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Nutrition Facts : Calories 253.3 calories, Carbohydrate 40.9 g, Cholesterol 31 mg, Fat 9.2 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 1.9 g, Sodium 318.9 mg, Sugar 25.5 g

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