Pumpkin Gingerbread


by: Alida's Kitchen

Nothing is more perfect for fall/winter than pumpkin and gingerbread, and this healthy version is no exception.


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serves: 16

1 3/4 cup whole wheat pastry flour

2 1/2 teaspoons cinnamon

2 1/2 teaspoons ground ginger

1/2 teaspoon ground cloves

2 teaspoons baking powder

1/3 cup crystalized ginger, chopped

2 eggs

1 egg white

1/2 cup canola oil

1/2 cup molasses

1/3 cup brown sugar, packed

1 cup pumpkin puree

Nutrition Facts
Pumpkin Gingerbread

Servings Per Recipe: 16

Amount per Serving

Calories: 177

  • Total Fat: 8 g
  •     Saturated Fat: 0.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 20.5 mg
  • Sodium: 18.8 mg
  • Total Carbs: 25.2 g
  •     Dietary Fiber: 2.4 g
  •     Sugars: 11 g
  • Protein: 3 g

how is this calculated?

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1.  Preheat oven to 350 degrees. Spray 8" square baking pan with cooking spray. Set aside.

2.  Combine flour, cinnamon, ginger, cloves and baking powder in a medium bowl. Stir in crystalized ginger.

3.  Whisk eggs, egg white, oil, molasses and pumpkin in a large bowl.

4.  Add dry ingredients to wet ingredients, folding gently until just combined.

5.  Pour mixture in prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on wire rack. Serve topped with crystalized ginger, if desired.

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