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Friday, November 20, 2015

Pumpkin Gingerbread #TheCakeSliceBakers


     It's time for another round of #TheCakeSlice Bakers!  We started a new book.  I had a lot of fun finishing out The Southern Living Cake Book with the group.  Those cakes were a lot of fun, but I think this next book is going to be interesting.  It looks like it might push me to try a lot of new things.  So I am happy to see where it takes us and I hope you enjoy the ride!  So without further ado, I introduce you to our next book; Maida Heatter's Cakes.




     I chose to bake the pumpkin gingerbread this month.  I thought it was perfect for this time of year.   To be honest with you, the ingredient list was a little surprising to me.  Coffee and mustard, who thought?!  But surprisingly enough, it works!  


     This bread comes together quickly and easily.  It is full of great flavor and the texture was nice.  It would be a perfect breakfast bread.  It is just sweet enough without being overly sweet and the spice mix is great.  Believe it or not somehow the mustard works in the mix.  



      Maida suggests you could have it at tea time if you have such a thing.  She also says it goes nicely with a glass of buttermilk.  As much as I would like to like tea, I can't get into it and I rarely have buttermilk around.  So I did what any self respecting person would do.  I made a quick cream cheese glaze and poured that over the top.  Perfect!



Pumpkin Gingerbread
makes 1 9" loaf

Ingredients:

2 cups all-purpose flour
3/4 tsp salt
1 tsp baking soda
1/4 tsp baking powder
2 tsp powdered ginger
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp dry powdered mustard
1/2 cup butter
1 1/2 cups granulated sugar
2 eggs
1/3 cup strong prepared black coffee
1 cup pumpkin puree

  1. Preheat the oven to 350 F. Prepare a 9" loaf pan with butter and flour.
  2. In a small bowl, stir together flour, salt, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves and mustard. 
  3. In your mixer bowl, cream butter.  Add sugar and beat until light and fluffy. Add eggs and beat until completely incorporated.
  4. Stir in half of the dry ingredients, mix until just incorporated.  Be sure to scrape the sides of the bowl.
  5. Stir in the coffee, then the remaining dry ingredients, mixing until just incorporated.  
  6. Lastly, add the pumpkin.  Again mix until just incorporated.
  7. Pour into prepared pan.  Create a trench about an inch deep down the center of the batter.  This will help keep the center of the loaf from rising too high.  (It will still rise and crack down the middle.) 
  8. Bake for 70-75 minutes. A toothpick inserted in the center should come out clean.
  9. Cool on a wire rack for 10-15 minutes.  Then turn out of the pan and continue to cool on the wire rack until it is room temperature. 

Here are the creations of all the Cake Slice Bakers from this month!  
This link-up is for members only, all other posts will be deleted. 



30 comments:

  1. How interesting! Pumpkin, coffee and mustard? Looks delish, and more so with that cream cheese glaze! Great to bake along with you, Carlee, with our new book!

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    1. It sounded like a crazy ingredient list, but it really worked out nicely! I am excited to see where this new book takes us. Nice to bake with you!

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  2. Woah - that is a crazy ingredient list. Will have to give this a try! I wonder if coffee and mustard will help boost the flavor in other pumpkin recipes...hmmm..might have to try!

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    1. Isn't that interesting? It would be fun to try in a few more recipes.

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  3. Sounds like a winner, even with the mustard. I love that you make the creamy topping. I think Maida would approve. The crumb on your bread is just perfect, too.

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    1. It really was! It did catch me off guard that it was in there, but it turned out quite lovely! Thank you!

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  4. I agree! Can't go wrong with glaze!

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    1. A little glaze makes a big difference!

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  5. This looks Delicious! Thanks for sharing at the #HomeMattersParty!

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  6. Hi Carlee,
    Wow this cake looks so good and I love the ingredients!!
    Thanks for sharing this at Cooking and Crafting with J&J.
    Have a wonderful Thanksgiving.
    Julie xo

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    1. Isn't the ingredient list fun? Thanks so much for hosting. Have a great Thanksgiving!

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  7. I've made this before and enjoyed it immensely, I love your creativeness Carlee by adding a cream cheese glaze, how delicious!!

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    1. Thanks, Laura! I was so tempted to make the muffins too, and may still have too!

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  8. Oh my goodness this is so being added to my Holiday Baking List this year! Pinned to share and to refer back to - thank you :)

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    1. This is absolutely perfect for the holidays. I hope you love it!

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  9. This sounds SO delicious! YUM!

    Thanks for joining Cooking and Crafting with J & J. Happy Thanksgiving!

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    1. Thanks, Jess! Have a great Thanksgiving!

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  10. I love the combination of pumpkin and gingerbread, this sounds delicious! Thanks for sharing at What'd You Do This Weekend?!

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    1. Me too, it was so good! Thanks for hosting!

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  11. Who can pass up gingerbread? Thanks for sharing your recipe with us at Funtastic Friday. Hope to see you again at this week's party:-)

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    1. All of the spice is perfect this time of year and it smells so good while it is baking!

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  12. Wohoo another cake for breakfast!! We need to make a club I think... :) This looks super. I was put off by the sounds of mustard because I can't stand the stuff but if you reckon it works out.. maybe I will give this a try. I LOVE gingerbread! Hazel x

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    1. I guess one of these days I need to taste a bit of the mustard powder on its own and see what it tastes like just to see! The whole mix does really work together!

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  13. So many different ingredients!! Love any excuse to eat cake for breakfast!! Thanks for linking up to Funtastic Friday

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    1. They all end up working so well together too. Cake for breakfast is one of my favorites!

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  14. Hi! Thanks for linking up to last week's Tasty Tuesday linky. I have pinned your recipe to the Creative K Kids Tasty Tuesday Pinterest board. I hope you'll join us again this week with something tasty.

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  15. Congratulations!
    Your recipe was featured on Full Plate Thursday! Hope you are having a great day and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

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