Pumpkin Gingerbread

DifficultyBeginner

Did someone say pumpkin and gingerbread in the same sentence? That's right, this combination offers a healthy twist that includes a good source of fiber and tons of nutrients.

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Yields8 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins
 1 egg
 2 ½ tbsp canola oilyou can use applesauce instead
 ¼ cup molasses
 ¼ cup brown sugar
 2 tbsp almond milk
  cup canned pumpkin
 1 cup flour
 1 tsp baking powder
 ½ tsp cinnamon
 ¼ tsp grated gingerif using powdered ginger, measure 1/2 tsp
1

In a medium bowl, beat egg and oil until combined.

2

Add milk, brown sugar, molasses, and pumpkin and beat with hand mixer until well combined and set aside.

3

In separate bowl sift flour, baking powder, baking soda, cinnamon, and ginger. Add to wet ingredients and slowly add flour, incorporating dry ingredients slowly.

4

Use hand mixer to fully incorporate ingredients until smooth.

5

Grab a loaf pan, 6.25” x 3.75” and spray with cooking spray.

6

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.

7

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.

Ingredients

 1 egg
 2 ½ tbsp canola oilyou can use applesauce instead
 ¼ cup molasses
 ¼ cup brown sugar
 2 tbsp almond milk
  cup canned pumpkin
 1 cup flour
 1 tsp baking powder
 ½ tsp cinnamon
 ¼ tsp grated gingerif using powdered ginger, measure 1/2 tsp

Directions

1

In a medium bowl, beat egg and oil until combined.

2

Add milk, brown sugar, molasses, and pumpkin and beat with hand mixer until well combined and set aside.

3

In separate bowl sift flour, baking powder, baking soda, cinnamon, and ginger. Add to wet ingredients and slowly add flour, incorporating dry ingredients slowly.

4

Use hand mixer to fully incorporate ingredients until smooth.

5

Grab a loaf pan, 6.25” x 3.75” and spray with cooking spray.

6

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.

7

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.

Notes

Pumpkin Gingerbread