Gingerbread Recipe and other Recipes for 6 C Bundt Pans or 9" X 5" Loaf Pans

I decided to post this recipe because I have a large collection of 6 C Decorative Holiday Nordic Ware Bundt and Loaf Pans. I never remember what the recipes are for the pans.

Here's what you'll need:
Preheat the oven to 350 degrees.
Any 6 C Bundt Pan, a Decorative Holiday Loaf Pan or a regular 9" X 5" Loaf Pan, brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. It's the perfect release
mix.

Gingerbread:

16 TBS Butter, room temperature.
1 1/4 C Flour
1 tsp Salt
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Cinnamon
3/4 tsp Ground Ginger
3/4 tsp Nutmeg 1/4 tsp Ground Cloves
1/2 C Dark Brown Sugar
1/2 C Granulated Sugar
4 Large Eggs
1 tsp Vanilla
Confectioner's Sugar for Dusting.

In a large mixing bowl, sift together:
Flour
Salt
Baking Soda
Baking Powder
Cinnamon
Nutmeg
Ginger
Clove
Whisk well.

In a Stand Mixer with a Paddle Attachment:
Butter
Brown Sugar
Granulated Sugar
Beat on medium speed for 3 - 5 minutes.
Add:
Eggs, 1 at a time, incorporating after each addition.

Add:
Vanilla
Beat just until combined.

Reduce speed to low.
Slowly Add:
Flour Mixture
Beat just until combined. Don't over Mix.

Pour batter into the pan.
Smooth the top with an offset spatula.
Bake for 45 - 50 minutes.

Remove pan to a rack to cool completely.
Transfer to a serving platter and Dust with Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!

I had to get this recipe on the Blog this Season.
I love all things Pumpkin.
My wife has been baking Pumpkin Bread, Pumpkin Scones, Pumpkin Muffins and some incredible Pumpkin Cornbread. Here's another great Pumpkin pairing it with Ginger. The perfect combination for the Fall Season.

From the day I discovered these, I have never used anything else.
I've stopped using Corn Syrup and traditional Molasses
If you can get these two ingredients, I absolutely recommend them.
The taste is amazing.
I only use Lyle's Golden Syrup in my Pecan Pies too.

Pumpkin Gingerbread

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 5" Loaf Pan, brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. It's the perfect release mix.

4 TBS Butter
1/2 C Vegetable Oil
1 C Brown Sugar
2 Large Eggs
The Juice of 1 Orange
1 3/4 C Pure Pumpkin
2 TBS Diced Candied Ginger
3 C Flour
5 tsp Ground Ginger
2 tsp Cinnamon
1/2 tsp Salt
2 tsp Baking Powder
1/4 C Lyle's Golden Syrup ( you can use Corn Syrup if you can't find Lyle's, but it's the best)
1/2 C Lyle's Black Treacle ( you can use Dark Molasses if you can't find Lyle's)
1 tsp Baking Soda
3/4 C Boiling Water

In a Stand Mixer with a Paddle Attachment:
Butter
Oil
Brown Sugar
Beat for 3 - 5 minutes.
Add:
Eggs, 1 at a time until each one is incorporated.

Fold in Orange Juice
Pumpkin
Candied Ginger.

In a Medium Bowl, sift together:
Flour
Ground Ginger
Cinnamon
Salt
Baking Powder
Whisk well and set aside.

In a Small Bowl:
Golden Syrup
Black Treacle
Baking Soda
Boiling Water
Whisk well.

Alternately add the Dry and the Wet ingredients into the Pumpkin Mixture.
Mix just until incorporated. Don't over mix.

Pour the batter into the pan.
Bake 60 minutes.
A toothpick in the center should come out clean.
Remove pan to a rack to cool for 10 minutes.
Invert on to a rack to cool completely.

Enjoy!
Peace in the Kitchen!

I love all pans made by Nordic Ware. Cake Pans, Loaf Pans, Bread Pans, Bundt Pans and the designs go on and on and on.
We have so many of them and they just keep coming out with new designs. I just told my wife about a new Pumpkin Patch Design that I want and she said....... "we have one.  I looked and we do have one, but it's not the same design. They came out with a newer and bigger version of a (similar, but not quite the same) design. They're really good at that so of course I have to get the new one.
Use a traditional loaf pan if you don't have a decorative one or a 6 C Bundt Pan.

Here's the pan we have:

Here's the adapted recipe for Orange Spice Pumpkin Bread:

1 1/2 C Flour
1/2 tsp Baking Powder
3/4 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Ground Ginger
1/4 tsp Nutmeg
1/4 tsp Allspice
1 tsp Cinnamon
10 TBS Butter, melted
1/2 C Packed Brown Sugar
1 C Granulated Sugar
2 tsp Orange Zest
3 Eggs, beaten
1 C Pumpkin Puree

Glaze:
3/4 C Water
The Zest of 1 Orange
2 TBS diced candied Ginger
1/2 C Granulated Sugar

Preheat the oven to 350 degrees.
Brush the pan well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each mixed well in a jar and kept refrigerated. I always have it available for all of my baking needs. It's amazing in the most intricate Bundt Pan designs.

In a large mixing bowl, sift together:
Flour
Baking Powder
Baking Soda
Salt
Ground Ginger
Nutmeg
Allspice
Cinnamon
Whisk well and set aside.

In a stand mixer with a paddle attachment:
Butter
Brown Sugar
Granulated Sugar
Orange Zest
Beat for 2 minutes.
Add:
Eggs
Pumpkin Puree
Beat just until incorporated well about 2 -3 minutes.
Fold in the flour mixture in two additions, by hand with a rubber spatula.

Pour the batter into the prepared loaf pan and bake for 55 minutes. A toothpick inserted in the center should come out clean.
Transfer the pan to a rack for 15 minutes.

Make the glaze:
In a small saucepan on medium heat:
Water
Orange Zest
Candied Ginger, finely minced.
Simmer, covered for 3 minutes.
Strain the mixture through a fine mesh sieve over a glass measuring cup.
Pour 1/2 of the mixture into a clean saucepan and discard the rest.
Whisk in the granulated sugar.
Return to a simmer over medium heat and cook uncovered for 2 minutes to thicken.

Transfer the cake onto a work surface and gently tap the pan to loosen the cake. Set the rack over a sheet pan lined with waxed paper.
Invert the cake onto the rack, remove the pan and turn the cake over so it's right side up on the rack.
Use a pastry brush and cover the cake with the glaze.
Let it cool completely before serving.

Enjoy!
Peace in the Kitchen!


Thanksgiving Pumpkin, Pear, Orange and Walnut Bread:

Here's what you'll need:
Preheat the oven to 350 degrees.
2 - Standard sized Loaf Pans, brushed with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour.) Mix well in a jar and keep refrigerated. I start with 1C of each and always have it available for all of my baking needs.

2 C Brown Sugar
1 1/2 C Canned Pumpkin Puree
1/2 C Vegetable Oil
2 Eggs
2 tsp Baking Soda
1 1/4 tsp Ground Ginger
3/4 tsp Cardamom
4 tsp Grated Orange Zest
1/2 tsp Salt
1 C Chopped Walnuts
1 1/2 C Chopped Dried Pears.
2 1/2 C Flour

In a large mixing bowl:
Brown Sugar
Pumpkin Puree
Oil
Eggs
Baking Soda
Ginger
Cardamom
Orange Zest
Salt
Stir well, just to incorporate. Don't over mix.

Fold in by hand:
Walnuts
Pears
Stir just to combine well.

Divide the batter equally among the 2 prepared loaf pans.
Bake for 55 minutes. A toothpick in the center should come out clean.
Remove pans from oven to a cooling rack for 10 minutes.
Invert the loaves onto the rack and cool completely.

Enjoy!
Peace in the Kitchen!