Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

April 2019

Easy Bread Recipes

Easy Recipes

Easy Chocolate Sheet Cake

Easy Chocolate Sheet Cake Recipe
c Buttermilk 1 ts Baking soda 1/2 c Butter or margarine 1 c Water 1/2 c Vegetable oil or melted P...

read more

Pumpkin Gingerbread Loaves Recipe

Pumpkin Gingerbread Loaves recipe and other easy bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Pumpkin Gingerbread Loaves recipe  PDF


2 c All purpose flour, divided
1/2 c Packed brown sugar
2 ts Baking powder
1 ts Ground cinnamon
1/2 ts Baking soda
1 c Canned pumpkin
1/2 c Molasses
2 Eggs
1/3 c Margarine or butter
1/4 c Milk
1 tb Grated fresh gingerroot OR 1
tsp ground ginger` 1/3 c Finely chopped walnuts
2 tb Sugar
Grease the bottom and sides of four 4 1/2 2 1/2 1 1/2 inch loaf pans. Grease only halfway up the sides. That way the loaves will have nicely rounded tops and no unwanted rims around the edges. Set aside. Stir together 1 cup of the flour, the brown sugar, baking powder, cinnamon, and baking soda. Add the pumpkin, molasses, eggs, margarine or butter, and gingerroot or ginger. Beat with an electric mi er on low to medium speed until combined, about 30 seconds. Beat on medium to high speed for 2 minutes, scraping the sides of the bowl occasionally. Add the remaining flour beat for 2 minutes or until mi ed. Divide the batter evenly among the prepared pans. For the topping, stir together the walnuts and sugar sprinkle evenly over the batter in the pans. Bake in a 350 F oven for 40 to 50 minutes or until a wooden pick inserted near the center of each loaf comes out clean. Cool the loaves in the pans on wire racks for 10 minutes. Remove the loaves from the pans. Cool thoroughly on the wire racks. To Freeze: Wrap each loaf tightly in moisture and vaporproof wrap. Seal, label, and freeze for up to 6 months. To thaw, let stand, loosely covered, at room temperature for 1 hour. Or, to micro thaw, place 1 unwrapped loaf on a microwave safe paper towel. Microcook, uncovered, at 30 power (medium low) for 1 to 1 1/2 minutes. Makes 4 loaves, 8 servings each. Nutrition Information per Serving: 89 Calories, 2 g Protein, 3 g Fat, 14 g Carbohydrate, 14 mg Cholesterol, 61 mg Sodium, 100 mg Potassium
BETTER HOMES and amp GARDENS November 1990 Posted by Fred Peters. Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0

Pumpkin Gingerbread Loaves recipe and other easy bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
702 people have voted
Last Reviewed on 2019-04-21



Sunday, Apr 21 2019 Download & Print Pumpkin Gingerbread Loaves recipe  PDF   Easy Bread recipes RSS   New

2019 Best Cooking Recipes

New Recipes

TomatilloPapaya Sauce

New Cooking Recipes

Grilled Shrimp with Pasta and Fresh Tomatoes
Grilled Shrimp with Pasta and Fresh Tomatoes Recipe


1 lb Large shrimp 3/4 c Fruity olive oil Salt and amp fresh black pepper 3 tb Balsamic vinegar 1 Shallot minced 1 ts Dijon mustard 4 lg Ripe tomatoes, cut into Chunks 20 Leaves fresh basil, roughly Chopped 1 lb Penne time to cook 45 minutes: Set a large pot of salted water to boil for the pasta start a charcoal fire or light a gas grill. Brush the shrimp with about 1/4 c olive oil sprinkle them with salt and pepper. mi together the remaining oliveoil, 2 TB of the vinegar, the shallot, and mustard, and season with salt and pepper. taste to add more vinegar if ...

Cooking Magazines: Easy Fish Recipes » April 2019   Easy Fish recipes RSS   Thumsb up

Dish Of The Day

Japanese Style Potato Salad

Japanese Style Potato Salad Recipe
1 lb Russet potatoes 1/2 Cucumber 1/2 sm Onion thin sliced 1 ts Yellow or dijon mustard 3 lg Sa...
read more

Category: » Salad Recipes

View more dishes

>