Autumn Baking Edible Gifts





Welcome To:

(Morning coffee with Nigella’s Ginger Walnut Carrot Cake)

Autumn Baking Edible Gifts

There is just something about Autumn that puts me in the mood to get in the kitchen and bake.  But I don’t just want to bake for myself, I want to bake for everyone that we know.  I love to give the gift of food, especially something that smells up the entire kitchen with the aroma of spices, something that tastes so sweet and so warm in your mouth.  Something like the recipes that are listed here on this post.

I Hope You Will Agree

Happy Autumn!



Featured Here:

Nigella Lawson’s Ginger and Carrot Cake

(Recipe Below)

This made an excellent Edible Gift for Gordon to take in to work.

Except instead of placing the frosting on top of the loaves, I thought it would be better to place them in small containers so that they can eat the amount that they like and not have me decide that for them.


Julie’s Pumpkin Spiced Chocolate, Pecan Muffins

(Recipe Below)


Julie’s Pumpkin Bread


But First Up……

pumpkin bread take home gifts_small

Ding, Dong, Ding, Dong,

It’s the doorbell. 

close up of our pumpkin bread gifts_small

I’ll get it!  I think it’s Jane.  She was going to drop some things off on her way to work.

(Me, opening door.)

Oh, hey!  How are you?  I figured it was you.  And what is this?  OMG!  It’s homemade fruit cake!  Thank you so very much!  And I’ve got something for you too.  I just made it last night and Gordon is going to take a bunch in to work to pass out this morning, it’s my Pumpkin, Cranberry, Pecan, Raisin Bread.  I hope you like it!

more Thanksgiving take home gifts_small our corn relish for Thanksgiving gifts_small

And we also have some of our Corn Relish that we made over the summer. 

I would love for you to have one as well.

Click here for:  Corn on The 4th. of July

(For the recipe.)

honey spoons and rock candy_small

I also have some of these little honey spoons and rock candy sweets that I love to pass out around the holidays. 

Would you  like one?

They are to use in your tea.   You do drink tea?  Right?  Oh, Good!

Well, thank you for dropping by.  I do hope you enjoy everything and you have a very Happy Holiday Season!


pumpkin bread for Gordon to take to work_small

My Pumpkin Bread that Gordon Took into Work



1 Hour Later……

 Da Da Da

da,da,da,  da,da, da,

Da, Da, Da,

da,da, da,  da, da, da,………

(Star Wars music ring tone.)

It’s the phone, I’ll get it!

Hello?  Oh hey Jane!  Long time no hear from.  What’s going on?

The recipe?  The recipe for what?

Oh, the pumpkin bread!  Sure, I’ll give it to you.  I’m just so glad that you liked it. 

Do you have a pencil?  O.k., write this down………

Julies pumpkin bread_small

Julie’s Pumpkin, Cranberry, Pecan, Raisin Bread

1 the ingredients for my pumpkin cranberry raisin nut bread_small

(I did double this recipe but here is the single version.)

The Ingredients:

  • 3 1/3 Cups All Purpose Flour
  • 2 2/3 Cups Sugar
  • 2/3 Cup Butter or Margarine
  • 1 large can, 16 oz. Pureed Pumpkin
  • 2/3 Cup Water
  • 4 Eggs
  • 2 t. Baking Soda
  • 1 1/2 t. Salt
  • 1/2 t. Baking Powder
  • 1 t. Ground Cinnamon
  • 1 t. Ground Cloves
  • (You could also add some ground ginger as well.)



  • 1/2 Cup Crasin’s or any Cooked Cranberry’s
  • 1/2 Cup of Chopped Pecans (or any nuts you prefer)
  • -1/2 Cup of Raisins or Currents (or both)


2 Crisco and baking loaf pans_small

You will also need some baking loaf pans, or a large bread loaf pan

AND some Crisco Shortening.

You want to grease your loaf pans with the Crisco, all around the sides as well.  Then you want to just dust each loaf pan with some of your flour and roll it around in each loaf pan until coated lightly.

I do this over the sink and dump out the extra flour.

3 greasing the dusting the pans with flour_small 4 the dry ingredients_small

My Loaf Pans to the Left, Some of My Dry Ingredients to the Right

5 using a mixer_small 6 cream together your butter and sugar_small

You want to soften your butter/margarine first, then add the sugar to your mixer.

7 add your eggs_small 8 beat your butter sugar and eggs together_small

Beat on a low setting just to combine the butter/margarine and your sugar.

Then add your eggs, water, and your pumpkin puree/pie mix.

9 add your pumpkin_small 10 add your pumpkin 2_small

You then beat on a medium setting for a minute or so, just to combine all the ingredients.

11 wet ingredients added_small 12 now for adding the dry ingredients_small

You next want to add your dry ingredients to bowl.

13 dry ingredients_small

Mix yet another minute or so to combine the dry ingredients to the wet.

14 adding the spices_small 15 adding the spices_small

Next comes your spices.  Add those to the bowl to be mixed together.

16 all blended together_small

Once everything is mixed together, transfer to a large mixing bowl.

17 chop your pecans_small 18 add all your ingredients to a large bowl and mix together_small

Here you can add anything that you like. 

I chopped the nuts, and added the golden raisins and the dried cranberries.

Combine everything and then transfer into your baking loaf pans.

Preheat your oven to 350F.

19 spoon mixture into loaf pans_small 20 spoon mixture into loaf pans_small

Every oven is different so I tend to use the cooking time suggestions as a ‘guide’, but these took about 28 minutes until done.

To determine if they are done, insert a toothpick into the bread and if it comes out clean then they are ready.

21 place into oven to bake_small

Into the Oven they Go

22 place into oven to cook_small

When they are ready remove from oven and place onto a cooking rack for about 10 minutes without removing them from the pans.

23 beautiful pumpkin bread done_small 24 beautiful pumpkin bread done_small

Then after about 10 minutes remove them from the pans to cool additionally onto the wire rack until cool.

25 into ramekins they go_small 26 into ramekins_small

I withheld some additional batter to place into these ramekins for our Thanksgiving Day dessert.

27 ramekins into the oven to bake_small

These took about 25 minutes to cook.

28 bread cooling_small

The pumpkin bread in the ramekins is then, once cooled, wrapped up in Saran wrap and placed into the refrigerator until Thanksgiving Day.

29 bread cooling on rack out of pan_small

The rest of the breads are to be wrapped up with ribbons and clear food bags and given as gifts to people that we know.

Oh, and we also keep several for ourselves.  Helps to put me in that ‘Autumn State of Mind’.

fun wrapping the bread_small

To me this is the fun part!  Wrapping up all these to give away.

30 wrapping up our pumpkin bread for Thanksgiving gifts_small 32 wrapping pumpkin bread for gifts_small

33 wrapping pumpkin bread for gifts_small

These are Gordon’s to take into work.

pumpkin bread for Gordon to take to work_small

And these are ours to eat after our big Thanksgiving meal.

31 Thanksgiving Day pumpkin bread dessert_small

Happy Eating and Happy Thanksgiving!




Julie’s Pumpkin Spiced Chocolate, Pecan Muffins

The base of my muffins, is my pumpkin bread recipe written right above.

So Moist, Delicious and Melt in your Mouth…


The “secret” ingredient is that I used Dark Chocolate Pumpkin Spiced Bars. 

You can even see the creamy pumpkin spiced filling in the chocolate above.

All of My Ingredients

(I did double this recipe but here is the single version.)

The Ingredients:

  • 3 1/3 Cups All Purpose Flour
  • 2 2/3 Cups Sugar
  • 2/3 Cup Butter or Margarine
  • 1 large can, 16 oz. Pureed Pumpkin
  • 2/3 Cup Water
  • 4 Eggs
  • 2 t. Baking Soda
  • 1 1/2 t. Salt
  • 1/2 t. Baking Powder
  • 1 t. Ground Cinnamon
  • 1 t. Ground Cloves
  • (You could also add some ground ginger as well.)


3, 6 oz. Pumpkin Spiced Chocolate Bars, Chopped

1/2 Cup Chopped Pecans


Optional:  Some Fresh or Toasted Pumpkin Seeds to sprinkle on top.

You will also need some cupcake cups.

You first want to cream your softened butter/margarine and sugar together in your mixer.

This is my grandmother’s Sunbeam mixer from the 1970’s.  Still works and I love using it.  It’s as if she is with me baking in my kitchen.

Next add your eggs and pumpkin puree to the bowl and mix together.

In a separate bowl you want to combine all of your dry ingredients.

They Smell Heavenly!

I love all of the Autumn Colors

Whisk together your dry ingredients in the bowl and then slowly add them all to your wet ingredients while you wipe down the side of the bowl with a spatula with your mixture on a low speed.




When all of the wet and dry ingredients have all been blended together now comes the fun part.

Adding all those delicious nuts and chocolate!

Just mix together and start placing the batter into cupcake cups.

If you like you can top them with some pumpkin seeds.  Here I’m using raw and toasted.

And then place into a 350F oven for about 15 minutes or so.

I always keep a close eye on anything I’m baking so I suggest you do the same.

And when they come out of the oven…..Simply Delicious!!!



Nigella Lawson’s, Ginger and Walnut Carrot Cake

as taken from….


Ginger and Walnut Carrot Cake


Click here for:

(You can go to Nigella’s website and sign up for her recipes.)

I was looking to do a carrot bread for Thanksgiving to give as edible gifts for those that we know and that Gordon works with.  So when Nigella Lawson came out with her new book, At My Table, I saw her Ginger and Walnut Carrot Cake and thought that I would try it, but not as a cake, but as lots of mini loaves.

I also placed the icing in little mini containers instead of icing each little loaf.  I know that I didn’t want all that frosting so I decided to keep the frosting on the side so that the recipient of the gift could control the amount of sugar themselves.

I have to say that the first batch I made I pretty much ruined.  I was going by the recipe I got off her website which was in European measurements.  I did try my hand at a conversion but apparently I failed miserably! 

Below is my first attempt that I failed at, and then my success.  The cake was outstanding! 

But I only had a small taste of the frosting because I don’t eat that much sugar but I heard it was delicious.  I believe that you will think so too!

Recipe as written in:  At My Table

The Ingredients:

For the cake:

Plain flour – 200g

Baking Powder – 1 t.

Bicarbonate of soda – 1/2 t.

Ground ginger – 2 teaspoons

Fine sea salt – 1/4 teaspoon

Soft light brown sugar – 175g

Eggs – 2 large, at room temperature

Vegetable oil – 200ml, plus more for greasing

Carrots – 200g, peeled and coarsely grated

Walnut pieces – 100g, roughly chopped or crumbled

Crystallised ginger – 75g, finely chopped


My Measurement Magnet of Conversions

1.  Preheat the oven to 170*C/150*C Fan and grease the sides and line the base of your springform cake tin with baking parchment.

2.  Put the flour, baking powder, bicarb, and ground ginger and salt into a bowl and fork well to mix thoroughly. 

3.  Beat the sugar, eggs, and oil in another large bowl until they are completely mixed together, then gradually add the flour mixture, scraping the bowl you’re beating them in to rescue and incorporate any flour, clinging to the edges.  At this stage the mixture may seem alarmingly stiff, but the carrots will loosen it up.  So, beat in teh carrots and then fold in the 100g of prepared walnuts adn 75g of crystallised ginger, until everything is evenly combined. 

4.  Spoon and scrape into the prepared tin.  Don’t worry if it looks as if you haven’t got nearly enough batter, as the cake will rise well as it bakes.  Smooth the top and pop in the oven (this is when to make the icing, see step 5) for 45 – 55 minutes.  When it’s ready, the cake will be set and golden brown on top, beginning to shrink away from the edges of the tin and a cake tester will come out with just a few crumbs stuck to it.  Transfer to a wire rack and leave to cool in it’s tin. 

5.  As soon as the cake’s in the oven, get on with the icing.  Beat the butter and icing sugar together and when creamily combined, beat in the cornflour, followed by half the cream cheese.  Once that’s incorporated, beat in the remaining half.  Be careful at all times not to over-beat or the icing will get too runny.  Starting with the grated ginger on a plate, get out a piece of kitchen roll and, moving quickly, spoon the grated ginger into the centre, bring up the edges of the paper, holding them together to form a little swag bag, and press on it over the bowl to squeeze out the intense ginger juice.  Beat this into the frosting in it’s bowl.  Cover with the cling film and refrigerate. 

6.  When the cake is completely cold, take the icing out of the fridge for about 20 minutes, by which time it will have softened to a still thick but spreadable consistency.  Beat briefly to help this along, and make sure it’s smooth.  Unclip and release the cake from it’s tin, unmoulding it, and sit it on a cake stand or plate.  Spread the frosting on top, swirling it a little, then sprinkle the chopped walnuts and ginger on top.


That is the write up for the cake from the recipe book.

But as I stated, I didn’t want a cake, I wanted a bunch of small loaves so here is how I made the recipe.

My Mini Loaf Pans

First I use Crisco to grease every little loaf pan, then I added a little bit of flour to each pan and swished it around so that it was coated with the flour on all sides.

My Butter is softening to the left, and I’ve got my dry ingredients in the bowl on the right.

Whisk Together

Brown Sugar, and My Bowls for the Cake

Crystallised Ginger and Chopped Walnuts

My First Batch Not Good! 

But it was all MY FAULT!

I didn’t use the chart conversions correctly for American measurement.  I do have to say that the cakes tasted fairly well, but NOT as good as when the recipe is made correctly.  🙂

I Grated the Carrots

Added the Lovely Carrots to the Bowl of Wet Ingredients

Now I’m ready to place my cake mixture into each mini loaf pan.

My First Batch DID NOT Turn Out Well!


Second Batch, WONDERFUL!

This time Gordon Helped Me!

TWO heads are better at interpretation that ONE!

Ahhh..  the Loaves are Lovely

Now for the Frosting

For the Icing:

Unsalted butter – 100g, soft

Icing sugar – 100g, sieved if lumpy

Cornflour – 1 teaspoon

Full-fat cream cheese – 100g, fridge-cold

Fresh ginger – 1×15 ml tablespoon coarsely grated

I made the Icing as per the directions and it turned out great.

Nigella suggests topping the “cake” with some crystallized ginger and some of the walnuts.

Because I didn’t ice the loaves, and placed the frosting on the side, I also topped the little frostings with the ginger and walnuts as well.

My Little Assembly

I even added a little spoon to help spread the frosting.

Everyone loved them!

Happy Autumn Eating,



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