Ginger Raisin Spice Bread

So I want to call this pumpkin ginger raisin spice bread, but just can’t. I’m still trying to use up the 8 cups of cooked pumpkin I batch froze back in September with that ill-fated grocery store pumpkin buy. I just cannot bring myself to just throw it out. It is not very orange and does not taste very pumpkin-like. 

Pumpkin1Cmed

I learned my lesson, and have four sugar pumpkins from Willcox waiting to be cooked and bagged. But I know myself, if I cook those now that poor grocery pumpkin will have died for naught, collecting freezer burn in his zippy back way in the back. But I digress.  I cannot make pie with this shit, so I decided on a pumpkin bread. Only with lots of flavor additions like candied ginger, raisins and spices.  

Pumpkin2Cmed

When I buy the candied ginger, I actually have to hide it from Himself. It’s like crack. Or maybe cryptonite, that and australian black licorice.  Ok! On to the bread – this is another of those one-bowl wonders, and is really quick. 

Pumpkin4Cmed
See what I’m saying? Hell, the piece of candied ginger looks more orange than this bread. Stupid pumpkin.

 

I hope you try this, and use good pumpkin! This would be equally tasty with an equivalent amount of grated fresh zucchini in place of the pumpkin. 

Pumpkin3Cmed

I love this glaze, too. It’s the usual orange zest/juice with icing sugar and the loverly addition of some more of that pumpkin pie spice. This is a scrumptious fall treat – I hope you try it!
Ingredients
For the batter
2 c sugar
2 c pumpkin puree
2/3 c veg oil
4 eggs
2 tsp vanilla
3 c AP flour
4 tsp. baking powder
2 tsp. pumpkin pie spice
½ c raisins
¼ c minced candied ginger
for the topping
zest & juice of half an orange
2 Tbsp water
1.5-2 c. powdered sugar
½ tsp pumpkin pie spice
¼ c. minced candied ginger to garnish

Instructions
Spray the bottom of each loaf pan and line it with parchment. Preheat oven to 350*.
Throw everything but the ginger/raisins In the mixer bowl with the paddle, give it a whirl on medium until it’s all mixed. Add the ginger/raisins and give a quick spin to mix them in.
Divide the batter between the pans.
Bake 50-60m. until a tester comes out clean. Cool to just warm, then remove from the pans.
While they are cooling, mix together the glaze. It should be the consistency of thin pancake batter. When they are just warm to your palm, pour half the glaze of the tops of the loaves and use a pastry brush to spread it all over, including the sides. Next, drizzle the remaining glaze and sprinkle the tops with the garnish candied ginger.
Cool completely before slicing.
By Karen Maginnis
Adapted from Betty Crocker’s Best of Baking (MacMillan, 1997)
serves 16
calories 364
fat 11g
cholesterol 47mg
sodium 23mg
carbs 64g
-fiber 2g
-sugars 42g
protein 5g

Carrot Salad with Ginger Clementine Vinaigrette

A carrot recipe! Just in time for Easter! 

Shredded carrot salad is my favorite – remember the one grandma used to make with mayonnaise and raisins?  Me, too.  This one is a little lighter, with some asian ingredients. 

Carrots, sesame, ginger. Yum.
Carrots, sesame, ginger. Yum.

 

 CarrotSaladSteps

This is pretty quick….as long as you have a Cuisinart.

Clementine Ginger Dressing

 This recipe makes a whole batch of dressing – it’s really good on a crispy lettuce salad with some chicken, or in a shredded broccoli salad.CarrotSalad3C

 

Carrot Salad with Clementine Ginger Vinaigrette
Serves 8
Light, crunchy salad - perfect with a sandwich or barbecue.
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Prep Time
10 min
Prep Time
10 min
188 calories
11 g
0 g
16 g
1 g
2 g
80 g
101 g
7 g
0 g
14 g
Nutrition Facts
Serving Size
80g
Servings
8
Amount Per Serving
Calories 188
Calories from Fat 141
% Daily Value *
Total Fat 16g
25%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Cholesterol 0mg
0%
Sodium 101mg
4%
Total Carbohydrates 11g
4%
Dietary Fiber 2g
7%
Sugars 7g
Protein 1g
Vitamin A
127%
Vitamin C
14%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Salad
  1. 5 medium carrots, peeled and shredded
  2. 1 Tbsp. toasted white sesame seeds
  3. 1 Tbsp. toasted black sesame seeds
  4. 1/4 c. Clementine Ginger Vinaigrette
For the Dressing
  1. 1 Tbsp. grated ginger
  2. 2 Tbsp. toasted sesame oil
  3. 2 Tbsp. rice wine vinegar
  4. 1/4 c. clementine juice (the juice of one)
  5. 1 tsp. dijon mustard
  6. 1 Tbsp. low-sodium soy sauce
  7. 1/4 c. sweetener (honey, agave syrup, corn syrup)
  8. 1/3 to 1/2 c. canola oil (or other flavorless oil)
For the dressing
  1. Mix everything but the oil in a bowl until homogenous. Then, slowly stream in and whisk in the oil until the dressing is emulsified.
  2. This makes about two cups of dressing - so if you only want enough for the salad, cut it in 1/4.
For the salad
  1. Toss everything together. Serve immediately. Will keep in the fridge for a couple days - after that, they carrots start to get soft.
beta
calories
188
fat
16g
protein
1g
carbs
11g
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CarrotSalad3C