Evidently it has unofficially become pumpkin week here at Alida's Kitchen. I had something else planned for today, but it just seemed fitting to close the week with a new favorite and continue the pumpkin theme. It does not get more seasonally appropriate for fall/winter than pumpkin and gingerbread. This Pumpkin Gingerbread is no exception.
I have not done a lot of baking with crystallized ginger, so it was fun to try something new. It definitely enhanced the flavors in this gingerbread. The original recipe did not call for cloves, but I like my gingerbread a little spicy. I thought the cloves were perfect addition. I love that this is made with whole wheat flour and not a lot of sugar. Healthy, delicious and perfect for the season, this Pumpkin Gingerbread makes a delightful breakfast, brunch or even dessert.
Yields 16 servings
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 chopped crystalized ginger
1 egg white
1/2 cup canola oil
1/2 cup molasses
1/3 cup brown sugar, packed
1 cup pumpkin puree
- Preheat oven to 350 degrees. Spray 8" square baking pan with cooking spray. Set aside
- Combine flour, cinnamon, ginger, cloves and baking powder in a medium bowl. Stir in crystalized ginger.
- Whisk eggs, egg white, oil, molasses and pumpkin in a large bowl.
- Add dry ingredients to wet ingredients, folding gently until just combined.
- 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.
Adapted from prevention.com
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