Pumpkin Gingerbread
Created by JostLori on October 31, 2013
- Servings: 8
- Prep Time: 10m
- Cook Time: 70m
- Recipe #10908
Ingredients
- 1 3/4 cup whole wheat flour (pastry flour)
- 2 1/2 teaspoons ground cinnamon
- 2 1/2 teaspoons ground ginger
- 2 teaspoons baking powder
- 3/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup chopped crystallized ginger
- 2 large eggs
- 1 egg white (large)
- 1/2 cup oil (canola oil)
- 1/2 cup molasses
- 1/3 cup brown sugar, packed
- 1 cup pumpkin, solid pack
How to Make
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Step 1: Preheat oven to 350°F. Coat 9" x 9" baking pan with cooking spray and set aside.
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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.
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Step 3: In a medium bowl, whisk the eggs, egg white, oil, molasses, and sugar. Whisk in the pumpkin.
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Step 4: Fold the pumpkin mixture into the dry ingredients until just combined. Pour into the prepared pan.
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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).
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Step 6: Garnish with a spoonful of whipped cream and sliced crystallized ginger if desired.
Nutritional Facts
- 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