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Cheesy Shrimp Ciabatta

For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It's so delicious!

You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great. Enjoy!


Moist Ginger Pumpkin Bread



Eat Your Fruits and Vegetables Week marches on! Today we are moving on to baked goods with this Moist Ginger Pumpkin Bread. Spicy and sweet. Moist and delicious. It is hard to beat that. Ready for the recipe?

Moist Ginger Pumpkin Bread
Makes 2 - Using 8"x 4" Loaf Pans

12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus room-temperature butter for pan
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon salt
1 cup granulated sugar
1 cup packed light-brown sugar
1 can (15 ounces) pumpkin purée (1 3/4 cups)
3 large eggs

Sugar glaze (optional, see below)

1. Preheat oven to 375°. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans (or use Pam with Flour. I think it works best anyhow); set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined.

2. Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely. Glaze, if desired.

3. For the sugar glaze: In a small bowl, mix 1 1/2 cups confectioners' sugar with 2 to 3 tablespoons water until mixture is smooth but thick. Place waxed paper under rack for a quick cleanup. For easy pouring, transfer glaze to a liquid-measuring cup, and drizzle over loaves. Let dry 15 minutes before serving. Makes enough for 2 loaves.

Source: Martha Stewart - Everyday Food

Comments

  1. Spicy, sweet, moist, AND delicious?!??!?! You forgot to mention that it's also BEYOND PERFECT, as well :-D

    ReplyDelete
  2. That looks so delicious! I may have to make this one myself.

    ReplyDelete
  3. Ali, that looks so good. I love ginger and I love pumpkin and I want a slice of that right now, bad!

    ReplyDelete
  4. That cake looks so moist and wonderful! Thanks for sharing...

    ReplyDelete
  5. Oh drool does that look good. I love pumpkin. I look forward to fall so I can cook pumpkin in everything. Yum.

    ReplyDelete
  6. Hi Ali,
    I have never tried Pumpkin bread before.Yours look so good.The idea of Pumpkin scare my children so no matter how I like to make one..I just couldnt..perhaps I really need to try without telling them that its made of pumpkin.

    ReplyDelete
  7. This sounds really good. I will definately be trying this recipe. Thanks for sharing.

    ReplyDelete
  8. I love anything pumpkin. I am drooling looking at the photo. Can't wait for fall!

    ReplyDelete
  9. I just made this and, with the first bite, my 6 & 7 year olds both said "mmmmmmmm" !!! Thank you for a sharing this recipe :)

    ReplyDelete

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