Pumpkin Gingerbread
The best recipe for Pumpkin Gingerbread
Servings 16
Calories 84kcal
Cost $
Ingredients
- 2 eggs or 2 flax eggs
- 1 + ¼ cup canned pumpkin
- ⅓ cup pure maple syrup
- ⅓ cup molasses
- 1 teaspoon pure vanilla extract
- 2 + ⅔ cup whole wheat pastry flour
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- ¼ teaspoon ground ginger
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup crystallized ginger chopped (plus more for topping)
- For Glaze:
- 1 cup powdered sugar
- drop pure vanilla extract
- 2 tablespoons soy or almond milk
Instructions
- Preheat oven to 350 F, spray a 9x5 loaf pan with cooking spray and set aside.
- In a large bowl mix eggs, pumpkin, maple syrup, molasses and vanilla with an electric hand mixer.
- In a separate bowl sift together flour, spices, baking powder, baking soda and salt.
- Combine wet ingredients with dry ingredients and mix until just combined, don't over mix!
- Fold in crystallized ginger and transfer to loaf pan.
- Bake for 50 minutes checking occasionally as oven temps vary. When toothpick inserted comes out clean bread is done. Allow to cool.
- For glaze: whisk together ingredients until smooth, and drizzle over cooled bread.
- Enjoy :)
Notes
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Nutrition
Calories: 84kcal | Carbohydrates: 20g | Protein: 0.3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Sodium: 201mg | Potassium: 131mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 10IU | Vitamin C: 0.01mg | Calcium: 59mg | Iron: 1mg