Pumpkin Gingerbread

Servings: 1 loaf serving(s)

Prep time: 15 minutes

Total time: 1 hours 15 minutes

Cooking time: 60 minutes

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pumpkin gingerbread

Gingerbread, pumpkin and molasses. Has there ever been a tastier trio?

Thanksgiving is our pumpkin carving weekend. It’s a family tradition up at our cottage with my children and all of my nieces and nephews. The kids (many of whom are now in their 20s) do the carving and the parents drink wine. It’s a great afternoon.

We’re also busy preparing supper so by the time the carving is complete we’re all set to sit down to our Thanksgiving feast.

thanksgiving dinner

When the last piece of pumpkin pie has been eaten and it’s good and dark outside, the great pumpkin lighting begins. It’s an impressive sight to see that many intricately carved pumpkins clustered together out on the deck, flickering in the autumn scented breeze.

pumpkins 2

From pie to the great pumpkin carving fest, pumpkin is very much a part of our Thanksgiving weekend.

pumpkin gingerbread

That’s why this pumpkin gingerbread will be a great addition. Flavoured with classic gingerbread spices and a note of nutmeg this gingerbread combines all that I love about pumpkin pie and gingerbread – lovely texture and a beautiful spice blend. The candied ginger sprinkled on top makes it extra pretty and adds a little more sweet heat.

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Pumpkin Gingerbread

pumpkin gingerbread

Flavoured with classic gingerbread spices and a note of nutmeg this gingerbread combines all that I love about pumpkin pie and gingerbread.

Adapted from Simply Recipes

  • Author: Bridget Oland
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Ingredients

Ingredients:

  • 1 1/2 cups flour, spooned in
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 2 tsp. ground ginger
  • 1 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1 cup pumpkin purée
  • 1/2 cup butter, melted
  • 1/2 cup dark brown sugar
  • 1/2 cup Crosby’s Fancy Molasses
  • 3 Tbsp finely minced candied ginger, divided
  • 2 eggs, beaten
  • 3 Tbsp water

Instructions

  1. Preheat oven to 350°F (180°C). Butter a 9x5x3-inch loaf pan or line it with parchment paper.
  2. In a medium bowl, whisk flour, salt, baking soda, ginger, cinnamon, and nutmeg.
  3. In another bowl, mix the pumpkin purée, melted butter, sugar, molasses, 1 Tbsp. of the candied ginger, eggs, and water.
  4. Combine the wet and dry ingredients, mixing gently just until combined.
  5. Scrape the batter into the prepared pan and sprinkle top with remaining 2 Tbsp. of candied ginger.
  6. Bake for about an hour, until a skewer poked into the center of the loaf comes out clean.
  7. Remove from oven and let cool in the pan for about 10 minutes then run a knife around the edge of the loaf to loosen. Invert the pan to remove the loaf. Cool completely before cutting

 

Notes

If you love this recipe give it a star rating.

 

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Spiced Apple Barbecue Sauce & Turkey Meatloaf

Servings: 6 serving(s)

Prep time: 35 minutes

Total time: 1 hours 35 minutes

Cooking time: 60 minutes

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This easy spiced apple barbecue sauce recipe is perfect for fall. Use it on your favourite grilled items or as an all-purpose condiment.

turkey meatloaf with spiced apple barbecue sauce

Who says October is the end of barbecue season?

We hardly ever haul out the barbecue but I always have barbecue sauce on hand. It’s a terrific condiment for all sorts of cooking. We use it as a sauce to keep oven-cooked meats moist and flavourful and, as I have discovered, it is the perfect addition to turkey meatloaf. Slathered on top before cooking it helps to lock in moisture and the flavour combo — turkey and apple — couldn’t be better. Especially come October.

This is one of those summer-meets-fall meals, the easy kind that goes with anything. Leftover meatloaf can be used for sandwiches.

Try the apple barbecue sauce on  all your favourite grillables. It’s beautifully spiced and has a nice little bite of heat.

spiced apple barbecue sauce

This easy spiced apple barbecue sauce recipe is perfect for fall. Use it on your favourite grilled foods or as an all-purpose condiment.

Spiced Apple Barbecue Sauce Recipe

Adapted from Food & Drink

  • 1 Tbsp. butter or olive oil
  • 1 small onion, diced
  • ½ tsp. salt
  • ¼ tsp. cinnamon
  • 1/8 tsp. cayenne
  • Pinch of cloves
  • 3 apples, peeled and chopped (about 3 cups)
  • 1/4 cup Crosby’s Fancy Molasses
  • ¼ cup, packed, brown sugar
  • 1 small can tomato paste (156 ml)
  • 1 cup water or beer
  • ½ cup cider vinegar
  1. In a deep pot melt butter over medium heat. Saute onion, salt and spices until onion is softened.
  2. Stir in apples, molasses, sugar, tomato paste, water and vinegar.
  3. Turn heat up to high and bring to a boil. Reduce heat and simmer for 20 minutes, until apples are soft.
  4. Mash or puree. Simmer 15 minutes longer for a thicker sauce.

 

Audrey’s Turkey Meatloaf Recipe

  • 2 cloves garlic
  • 1 red onion, diced
  • 2 ribs of celery, diced
  • 1 lb ground turkey
  • 1 egg
  • 2 slices of bread, crumbled
  • 1 cup feta cheese
  • ¼ cup chopped oregano or sage (fresh) or a combination of the two
  • Sea salt & pepper to taste
  • 1/3 to 1/2 cup apple barbecue sauce

Instructions:

  1. Sauté garlic, onion and celery until soft.
  2. Scrap into a large bowl and add remaining ingredients. Mix gently just until combined (take care not to over mix)
  3. Shape into a loaf on a parchment or foil-lined baking sheet.
  4. Brush with barbecue sauce.
  5. Bake at 350 F for 45 to 55 minutes. 

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Pumpkin Crème brûlée for Thanksgiving dessert

Pumpkin creme brulee

If you ask my daughter what her favourite holidays are Thanksgiving ranks pretty close to the top of the list.

For more than 15 years now we have celebrated Thanksgiving up at our cottage with my whole family. We’re usually missing a brother or two and at least one niece or nephew, but even at that we’re a crowd of two dozen packed into the camp, spilling out onto the deck and down onto the beach.

We go for hikes in the woods, collect bouquets of leaves and fall wildflowers, hang out on the beach around a bon fire and occasionally go for one final dip.

The meal is potluck style so nobody has too much prep to do and we have a giant pumpkin carving party.

My children and all of my nieces and nephews spend the afternoon carving pumpkins and when it’s dark we cluster the pumpkins together to ooh and ah.

pumpkin creme brulee

That’s why my daughter loves Thanksgiving so much. She gets to hang out with all of her older cousins carving pumpkins for a whole afternoon.

Whatever you love best about fall and Thanksgiving there is a chance that pumpkin is somehow involved. And where there is pumpkin there are gingerbread spices. Add a touch of molasses and you have another delicious fall dessert.

Have you ever made Crème brûlée? Chef Nancy Fox of Shadow Lawn Inn in Rothesay New Brunswick created this pumpkin Crème brûlée recipe for us, using molasses as the sweetener, instead of white sugar.

Crème brûlée may sound difficult but it’s deceptively simple and takes only 10 minutes to put together. It’s also easy to make ahead so all you have left to do when it’s time for dessert is caramelize the tops under the broiler.

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Pumpkin Crème brûlée

pumpkin creme brulee

This easy make-ahead dessert makes a delicious and unique Thanksgiving dessert.

  • Author: Bridget Oland
  • Yield: 4 servings 1x
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Ingredients

  • 2 cups heavy cream
  • ¼ cup canned pumpkin puree
  • 1 tsp pumpkin pie spice*
  • ½ cup Crosby’s Fancy Molasses
  • 6 egg yolks

*Substitute ½ tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg and 1/8 tsp ground cloves.

  •  6 Tbsp demerara sugar (natural brown sugar) for caramelizing the top

Instructions

  1. Heat cream, pumpkin puree and pumpkin pie spice on the stove.
  2. Whisk molasses and egg yolks together, and add the heated cream to the egg molasses mixture.
  3. Pour into four 4 oz ramekins.
  4. Place ramekins in a large pan and pour hot water half way up the ramekins and bake in a 300°F oven for 45 minutes.(The crème brulee should be solid but still jiggly like a belly.)
  5. Cool for at least 4 hours in the refrigerator.
  6. To Serve, sprinkle 1 Tbsp of demerara sugar on each brulee, ensure that the entire top is covered. Melt the sugar under the broiler, keeping a very close eye on the brulees, or use a kitchen torch.

Notes

If you loved this recipe please give it a star rating.

Pumpkin Crème brûlée

Makes 4 servings

  • 2 cups heavy cream
  • ¼ cup canned pumpkin puree
  • 1 tsp pumpkin pie spice*
  • ½ cup Crosby’s Fancy Molasses
  • 6 egg yolks

*Substitute ½ tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg and 1/8 tsp ground cloves.

  •  6 Tbsp demerara sugar (natural brown sugar) for caramelizing the top

Directions:

  1. Heat cream, pumpkin puree and pumpkin pie spice on the stove. Whisk molasses and egg yolks together, and add the heated cream to the egg molasses mixture.
  2. Pour into 4 oz ramekins.
  3. Place ramekins in a large pan and pour hot water half way up the ramekins and bake in a 300°F oven for 45 minutes.(The crème brulee should be solid but still jiggly like a belly.)
  4. Cool for at least 4 hours in the refrigerator.
  5. To Serve, sprinkle 1 Tbsp of demerara sugar on each brulee, ensure that the entire top is covered. Melt the sugar under the broiler, keeping a very close eye on the brulees, or use a kitchen torch.

Can’t get enough pumpkin? Have you tried our Gingerbread pumpkin bars?

Gingerbread pumpkin bars

Pumpkin Spice Cheesecake Bars

Servings: 24 serving(s)

Prep time: 20 minutes

Total time: 50 minutes

Cooking time: 30 minutes

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These pumpkin spice cheesecake bars are a bit like a rich version of pumpkin pie with a delicious crumbly topping.

Gingerbread pumpkin bars

Pumpkin + Spice +Molasses.

If molasses had a season I’d say it’s Autumn. There’s something about the tangy, warming flavour of molasses that makes it the perfect partner for all sorts of Fall baking. A decidedly October flavour trio is pumpkin, spice and molasses.

These squares are a bit like a rich version of pumpkin pie with a delicious crumbly topping. They’re also super easy.

If you’d like the gluten-free version of this recipe visit our friend Jeanine at The Baking Beauties

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Pumpkin Spice Cheesecake Bars

  • Author: Bridget Oland
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Ingredients

Bar

  • 1½ cups sugar
  • 1 cup butter, softened
  • ¼ cup Crosby’s Fancy Molasses
  • 2¼ cups all-purpose flour
  • 1½ tsp baking soda
  • 1 tsp pumpkin pie spice*
  • 1/3 cup uncooked quick-cooking oats

Pumpkin Filling

  • 2 cups pumpkin puree (not pumpkin pie filling)
  • ¼ cup sugar
  • ¼ cup Crosby’s Fancy Molasses
  • 250 g cream cheese, softened
  • 1 tsp vanilla
  • 1 tsp pumpkin pie spice*
  • 2 eggs

*Substitute ½ tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg and 1/8 tsp ground cloves.

Glaze (optional) 

  • 1 cup powdered sugar
  • 1 Tbsp butter, softened
  • ¼ tsp vanilla
  • 1 to 2 Tbsp milk

Instructions

For the bar:

  1. Combine sugar, butter and molasses in large bowl. Beat at medium speed until creamy.
  2. Reduce speed to low. Add flour, baking soda and pumpkin pie spice. Beat until well mixed.
  3. Place ¾ cup of this mixture in small bowl, add the 1/3 cup oats and mix well. Set aside.
  4. Press remaining mixture into un-greased 15″ x 10″ jelly-roll pan (sided cookie sheet).

For the filling:

  1. Preheat oven to 350°F. Combine all the ingredients in medium bowl except the eggs. Beat until well mixed. Add eggs and continue beating until well mixed.
  2. Spread mixture over the pressed bar mixture to within ¼” of edge.
  3. Crumble reserved oat mixture over filling.
  4. Bake for 25 to 30 minutes or until topping is light golden brown. Cool completely.

For the glaze (optional):

  1. Combine powdered sugar, butter and vanilla in small bowl. Beat at medium speed, gradually adding enough milk for desired drizzling consistency.
  2. Drizzle over cooled bars.

Notes

Recipe Tip:
– Bars are best made no more than 1 day ahead as the crust starts to soften.
– Store in loosely covered container in refrigerator.

If you’d like the gluten-free version of this recipe visit our friend Jeanine at The Baking Beauties

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Here’s to eating well, everyday,

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Homemade cranberry sauce recipe in under 30 minutes

Servings: 10-12 serving(s)

Prep time: 5 minutes

Total time: 25 minutes

Cooking time: 20 minutes

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A quick homemade cranberry sauce recipe with apple, lightly spiced and ready in under 30 minutes.

Quick homemade cranberry sauce recipe with apple, lightly spiced and ready in under 30 minutes

In our house it wouldn’t be Thanksgiving without homemade cranberry sauce. A spoonful alongside roast turkey, squash and potatoes brightens the heavy flavours with just the right amount of spice and a hint of tart. I even love the look of cranberry sauce on a plate, deep red and shiny.

I wasn’t always a cranberry sauce fan but when local berries started showing up at the farmer’s market I knew I had to give it a second chance. This version includes apples which changes the taste and texture completely. That, along with the subtle spicing, has turned this into my favourite fall and winter condiment. It’s tasty alongside cider glazed pork too.

Another idea: spoon it into a pretty jar and give it as a hostess gift.

Cranberry sauce recipe with apple

Adapted from The New York Times Cookbook

  • 1 pound of cranberries, picked over and washed
  • 1 1/2 cups sugar
  • ½ cup Crosby’s Fancy Molasses
  • 2 apples, peeled, cored and diced
  • ½ tsp cinnamon
  • 1/8 tsp allspice
  • 1/8 tsp ground cloves

Quick homemade cranberry sauce recipe with apple, lightly spiced and ready in under 30 minutes

Quick homemade cranberry sauce recipe with apple. Lightly spiced and ready in under 30 minutes

  1. In a medium pot combine the cranberries, sugar, molasses and apples.
  2. Cover and place on medium heat, stirring from time to time.
  3. Bring to a boil and cook for about 10 minutes, stirring often.
  4. Uncover, turn the heat down to a simmer and cook another 10-15 minutes.
  5. Stir in the spices.

Mixture will thicken as it cools but cook it a little longer if you prefer a thicker sauce. Store in the refrigerator. This cranberry sauce will last for three months.

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If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe