Pumpkin Apple Gingerbread Recipes

PUMPKIN GINGERBREAD

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.

PUMPKIN APPLE GINGERBREAD

Steps:

• Preheat oven to 350°F.; grease a 12 cup bundt pan.
• In a mixing bowl, combine the flour, baking powder, ground ginger, baking soda, salt and pumpkin pie spice.
• In a separate bowl cream together butter, brown sugar and granulated sugar.
• Add eggs, singly, beating after each addition.
• Add pumpkin pie filling, molasses and grated apple and beat well.
• Add this mixture to the flour mixture, combining well.
• Pour into the greased bundt pan and bake in the preheated 350°F oven for 60 minutes.
• Remove from oven; cool in the bundt pan for at least 15 minute.
• Then remove from the pan and finish cooling on a cookie/cake rack.
• Dust with confectioner's sugar and serve.

PUMPKIN APPLE GINGERBREAD

Steps:

• Preheat oven to 350°.
• Combine flour, baking powder, ginger, baking soda, salt and pumpkin spice in a large bowl.
• In another bowl, beat butter, sugar and brown sugar for about 3-4 minutes. Add eggs and beat well. Add pumpkin, apple and molasses and mix until well combined. Add in the flour mixture and mix until combined.
• Spoon batter into a greased and floured Bundt pan and bake for about 60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for about 15-20 minutes and then remove from pan. Dust with powdered sugar. Great with ice cream!

HOME

Steps:

• Preheat oven to 350° F. Grease and flour 12-cup Bundt pan.
• Combine flour, baking powder, ginger, baking soda, pumpkin pie spice and salt in medium bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in eggs two at a time, beating well after each addition. Beat in pumpkin, apple and molasses. Gradually beat in flour mixture.
• Spoon batter into prepared Bundt pan. Bake for 55 to 60 minutes or until wooden pick inserted in bread comes out clean. Cool in pan on wire rack for 15 minutes; invert onto serving platter. Dust with powdered sugar before serving. Serve warm with whipped cream or ice cream.

APPLE AND PUMPKIN GINGER CRISP

Steps:

• Preheat the oven to 350°F.
• In a large bowl, combine the oats, 1/2 cup flour, pecans, light-brown sugar, ginger, salt, and butter. Mix until large crumbs form, and refrigerate until ready to use.
• In a 9-by-13-inch baking dish, combine the pumpkin, apples, lemon zest and juice, sugar, cinnamon, and remaining 2 tablespoons flour; toss until mixed. Sprinkle the oat crumble over the apple mixture and bake until the topping is browned and juices are bubbling, about 45 minutes. Let stand for 15 minutes. Serve warm with vanilla ice cream.

PUMPKIN GINGERBREAD

Steps:

• In a large bowl, combine 1/2 cup flour, brown sugar, baking powder, cinnamon, ginger and baking soda. Add the pumpkin, molasses, egg, butter and milk. Beat on low speed for 30 seconds, then on high for 2 minutes. , Add the remaining flour; beat on high for 2 minutes. Pour into two greased 4-1/2x2-1/2x1-1/2-in. loaf pans. (There will be a small amount of dough in each pan.) Combine topping ingredients; sprinkle over batter. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

PUMPKIN-APPLE BREAD

Steps:

• Place an oven rack just below the center level of the oven and preheat to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray and set aside.
• Combine flour, cinnamon, baking soda, salt, ginger, and nutmeg in a large bowl; mix well.
• Beat eggs in a bowl with an electric mixer until foamy. Add white and light brown sugars and mix until well combined. Stir in pumpkin puree, oil, and vanilla until well blended. Add wet ingredients to the dry ingredients and stir until just combined. Stir in chopped apples and pour mixture into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, 55 to 65 minutes. Cool in the pan on a wire rack for 15 to 20 minutes, then remove from the pan and cool completely.

PUMPKIN GINGERBREAD CAKE

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin, molasses and orange zest (mixture will appear curdled)., In a small bowl, combine flour, baking soda, ginger, cinnamon, salt and chili pepper. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in pumpkin seeds., Pour batter into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool completely on a wire rack. Serve with toppings as desired.

APPLE GINGERBREAD SKILLET CAKE

Steps:

• Preheat oven to 350°. Place 1/4 cup butter in a 12-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. Sprinkle with pecans and brown sugar; drizzle with molasses. Arrange apple slices in a single layer over sugar, cut side down., For gingerbread cake: in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, then molasses. In another bowl, whisk flour, baking soda, ginger, salt and cloves; gradually add to creamed mixture. Stir in hot water., Pour over apples. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before inverting onto a serving plate. If desired, serve warm with applesauce.