Pumpkin Gingerbread
by:
Nothing is more perfect for fall/winter than pumpkin and gingerbread, and this healthy version is no exception.
ingredients
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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
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
preparation
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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