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

Pumpkin Cranberry Orange Pistachio Muffins, or P-COP’s for short

 PCOP Muffin

Tender crumb, full of chewy cranberry, tender pistachios and orange-y goodness. Made with the usual suspects (except the white chocolate – it didn’t make it in.)

COMingred

Preheat oven to 350°F. Line your muffin tins. Get out your ½ cup scoop and set it in a large glass of hot water. If you don’t have a scoop, a pair of soup spoons will do just dandy. Sift your dry ingredients on to a parchment sheet or flexible cutting board (to be able to easily add it to the wet later.)

COMsift

COMdry

 

Beat the butter and sugar on medium-high until light and fluffy.

COMsugbut

 

 Add the eggs.COMegg

Then the vanilla, zest, pumpkin, and buttermilk.

COMbuttermilk

Next the cranberries and pistachios.

COMfruitnut

Finally, stir in the flour mixture to just barely mix. Scoop the batter into the muffin liners, being sure to swirl the scoop (or spoons, use one to scoop the other to scrape the batter into the liner) in the hot water before each scoop.

COMscoop

 Bake 25-30 minutes, until it passes the toothpick test.

COM24

Cool, dust with powdered sugar before serving.

24PCOP1

 

Recipe here by Karen Maginnis, adapted from: http://whiteonricecouple.com/recipes/pumpkin-coffeecake-recipe/

Pumpkin Spice Cake

Best.Coffecake.Ever. EVER. 

pumpkin crumb cake

Tried this out this week after seeing the White On Rice post featured on Tastespotting. The recipe’s here – it is exquisite. Try it.    I used buttermilk instead of sour cream, and an 8 inch pan with a parchment collar (I wanted  it taller), and went chiffon-style on the batter. But this is truly one of the best cakes I have ever had. Office mates LOVED it!

 Had to make one for work and one for home, or I’d never hear the end of it. 

pcake1

 One of the ladies at work made her own Sunday for a family breakfast, and it was huge hit there, too. YUM!!