Pumpkin Gingerbread
Recipe: #10908
October 31, 2013
"I love gingerbread, so when I saw this one with the added pumpkin, just knew it had to be good! From Preventiondotcom"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (102.1 g)
- Calories 363.3
- Total Fat - 18.4 g
- Saturated Fat - 4.9 g
- Cholesterol - 52.1 mg
- Sodium - 273.9 mg
- Total Carbohydrate - 47.3 g
- Dietary Fiber - 3.4 g
- Sugars - 26.4 g
- Protein - 5.6 g
- Calcium - 154.9 mg
- Iron - 2.6 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350°F. Coat 9" x 9" baking pan with cooking spray and set aside.
Step 2
In a large bowl, combine flour, cinnamon, ground ginger, baking powder, nutmeg, baking soda, and salt. Stir in the chopped crystallized ginger and set aside.
Step 3
In a medium bowl, whisk the eggs, egg white, oil, molasses, and sugar. Whisk in the pumpkin.
Step 4
Fold the pumpkin mixture into the dry ingredients until just combined. Pour into the prepared pan.
Step 5
Bake for 35 to 40 minutes until the gingerbread starts to pull away from pan sides and a wooden pick inserted in center comes out clean. Remove from the oven and cool on rack (may also be served warm).
Step 6
Garnish with a spoonful of whipped cream and sliced crystallized ginger if desired.
Tips
No special items needed.
2 Reviews
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