Pumpkin Gingerbread

Rich pumpkin and ginger flavors combine to make a tasty autumn indulgence.

October 24, 2011

Serves: 8
Prep:  10min
Cook: 1hr
Total: 1hr 10min

  • 1 3/4 cup whole wheat pastry flour
  • 2 1/2 tsp ground cinnamon
  • 2 1/2 tsp ground ginger
  • 2 tsp baking powder
  • 3/4 tsp freshly grated nutmeg
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup chopped crystallized ginger
  • 2 lg eggs
  • 1 lg egg white
  • 1/2 cup canola oil
  • 1/2 cup molasses
  • 1/3 cup packed brown sugar
  • 1 cup canned pure pumpkin

1. Preheat oven to 350˚F. Coat 9" x 9" baking pan with organic cooking spray.

2. Combine flour, cinnamon, ground ginger, baking powder, nutmeg, baking soda, and salt in large bowl. Stir in crystallized ginger.

3. Whisk eggs, egg white, oil, molasses, and sugar in medium bowl. Whisk in pumpkin. Fold into dry ingredients until just combined. Pour into prepared pan.

4. Bake 35 to 40 minutes until gingerbread starts to pull away from pan sides and wooden pick inserted in center comes out clean. Remove from oven and cool on rack (may also be served warm). Garnish with sliced crystallized ginger if desired.

Recipe Notes
For a slimming snack, mix 1/4 cup leftover canned pumpkin with 1/4 cup low-fat Greek-style yogurt, 1 tsp maple syrup, and ground cinnamon to taste. Top with 2 tbsp chopped nuts .

Nutritional Facts per serving
Calories     350.5 cal
Fat     15.8 g
Saturated fat     1.5 g
Cholesterol     52.9 mg
Sodium     283.8 mg
Carbohydrates     49 g
Total sugars     27.2 g
Dietary fiber     3.4 g
Protein     4.9 g


Courtesy of Rodale Healthy Recipe Finder.