Pumpkin Gingerbread
Did someone say pumpkin and gingerbread in the same sentence? That’s right folks, you’ve been asking for fall and this recipe gets you there faster than ever before. Picture yourself sitting in your coziest spot with a slice of this amazing bread and a cup of hot chai tea or a pumpkin latte…Yumm! Pumpkin offers a healthy twist that includes a good source of fiber and tons of nutrients.
In a medium bowl, beat egg and oil until combined.
Add milk, brown sugar, molasses and pumpkin and beat with hand mixer until well combined and set aside.
In separate bowl sift flour, baking powder, baking soda, cinnamon and ginger. Add to wet ingredients and slowly add flour, incorporating dry ingredients slowly.
Use hand mixer to fully incorporate ingredients until smooth.
Grab a loaf pan, 6.25” x 3.75” and spray with cooking spray.
Bake at 350 degrees for 40-45 Minutes. Check around the 30 minute mark to make sure everything looks good and the loaf is stiffening up. Continue baking and checking with a toothpick tester until it comes out clean.
NOTES: Double or triple the recipe and use cupcake tins and substitute the canola oil with apple sauce and add ½ tsp. of pumpkin spice seasoning. Once cool, you can label a large Ziplock bag and fill with the cupcakes. They make a great grab-and-go snack or breakfast option.
8 servings
1 inch slice
Ingredients
Directions
In a medium bowl, beat egg and oil until combined.
Add milk, brown sugar, molasses and pumpkin and beat with hand mixer until well combined and set aside.
In separate bowl sift flour, baking powder, baking soda, cinnamon and ginger. Add to wet ingredients and slowly add flour, incorporating dry ingredients slowly.
Use hand mixer to fully incorporate ingredients until smooth.
Grab a loaf pan, 6.25” x 3.75” and spray with cooking spray.
Bake at 350 degrees for 40-45 Minutes. Check around the 30 minute mark to make sure everything looks good and the loaf is stiffening up. Continue baking and checking with a toothpick tester until it comes out clean.
NOTES: Double or triple the recipe and use cupcake tins and substitute the canola oil with apple sauce and add ½ tsp. of pumpkin spice seasoning. Once cool, you can label a large Ziplock bag and fill with the cupcakes. They make a great grab-and-go snack or breakfast option.
