One Bowl Pumpkin Gingerbread Recipes

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 GINGERBREAD

Steps:

• Preheat oven to 350 degrees.
• Grease a 9×5 inch loaf pan.
• In a large mixing bowl, cream together the coconut sugar, coconut oil and eggs using a hand mixer or stand mixer; beat until smooth. Add water and beat until well blended. Mix in pumpkin puree until combined.
• In medium bowl, combine the whole wheat flour, all purpose flour, ginger, allspice, cinnamon, cloves, baking powder, baking soda, and salt using a wooden spoon. Add dry ingredients to egg/sugar/pumpkin mixture and blend just until all ingredients are mixed. Pour into your prepared pan.
• Bake until a toothpick comes out clean, 35-45 minutes. Don't over bake!
• Cool completely on a wire rack and store in an airtight container.

ONE-BOWL PUMPKIN GINGERBREAD

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 x 5 loaf pan and set aside.
• In a medium size mixing bowl, combine the first 7 ingredients (up to and including the salt) and whisk to combine. Set aside.
• In a separate bowl, whisk all the remaining 5 ingredients.
• Once fully incorporated, add wet ingredients to dry ingredients and stir everything together.
• Pour mixture into baking loaf and bake for 40-50 minutes or until a toothpick comes out clean.
• Let cool completely before slicing

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.