cardamom and triple ginger pumpkin bread
Nov. 10th, 2011 12:03 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kindkitStill baking too much. The latest is an adaptation of a recipe from Mark Bittman's How to Cook Everything, plus an adaptation of a cream cheese icing recipe I found somewhere on the internets.
2 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1 tablespoon baking powder
1 cup sugar
1 teaspoon or more powdered ginger
1/2 teaspoon or more cardamom (I highly recommend grinding your own from seeds)
2 eggs
1/4 cup (1/2 stick) melted butter, plus a little more for greasing the pan
1 1/4 cups milk (lowfat works fine)
1 generous cup pumpkin puree (the plain kind, not "pumpkin pie filling")
1 tablespoon or so finely grated fresh ginger
Preheat oven to 350 F and butter a 9x5 inch (large) loaf pan.
Whisk the dry ingredients together in a large bowl. Whisk the eggs, butter, ginger, and milk together in another bowl, then stir in the pumpkin. Make a well in the center of the dry ingredients, pour in the wet ingredients, and gently stir together until combined. The batter will be a little lumpy.
Pour the batter into the pan and bake for about an hour, until a toothpick inserted into the center of the loaf comes out clean. Cool in the pan, on a rack, for about ten minutes before removing loaf from pan.
When the loaf is completely cool, ice if desired.
The icing is optional but highly recommended.
Ginger Cream Cheese Icing
2 tablespoons unsalted butter, room temperature
4 ounces cream cheese, room temperature
1 cup confectioners' (aka powdered or icing) sugar
1/2 teaspoon vanilla extract
1/2 teaspoon, or more to taste, powdered ginger (chopped crystallized ginger would probably be great if you have some; I didn't)
Beat the butter and cream cheese together in a mixer, the small bowl of a food processor, or by hand if you're really ambitious. Beat in the sugar, vanilla, and ginger. Ice the loaf. Lick the bowl (trust me, you will want to).
ETA: If you use the icing, you should store the loaf in the refrigerator. Otherwise it's fine at room temperature.
2 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1 tablespoon baking powder
1 cup sugar
1 teaspoon or more powdered ginger
1/2 teaspoon or more cardamom (I highly recommend grinding your own from seeds)
2 eggs
1/4 cup (1/2 stick) melted butter, plus a little more for greasing the pan
1 1/4 cups milk (lowfat works fine)
1 generous cup pumpkin puree (the plain kind, not "pumpkin pie filling")
1 tablespoon or so finely grated fresh ginger
Preheat oven to 350 F and butter a 9x5 inch (large) loaf pan.
Whisk the dry ingredients together in a large bowl. Whisk the eggs, butter, ginger, and milk together in another bowl, then stir in the pumpkin. Make a well in the center of the dry ingredients, pour in the wet ingredients, and gently stir together until combined. The batter will be a little lumpy.
Pour the batter into the pan and bake for about an hour, until a toothpick inserted into the center of the loaf comes out clean. Cool in the pan, on a rack, for about ten minutes before removing loaf from pan.
When the loaf is completely cool, ice if desired.
The icing is optional but highly recommended.
Ginger Cream Cheese Icing
2 tablespoons unsalted butter, room temperature
4 ounces cream cheese, room temperature
1 cup confectioners' (aka powdered or icing) sugar
1/2 teaspoon vanilla extract
1/2 teaspoon, or more to taste, powdered ginger (chopped crystallized ginger would probably be great if you have some; I didn't)
Beat the butter and cream cheese together in a mixer, the small bowl of a food processor, or by hand if you're really ambitious. Beat in the sugar, vanilla, and ginger. Ice the loaf. Lick the bowl (trust me, you will want to).
ETA: If you use the icing, you should store the loaf in the refrigerator. Otherwise it's fine at room temperature.
