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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 167.0
  • Total Fat: 5.2 g
  • Cholesterol: 27.9 mg
  • Sodium: 141.4 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 0.8 g
  • Protein: 2.8 g

View full nutritional breakdown of Pumpkin Gingerbread calories by ingredient
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Pumpkin Gingerbread

Submitted by: KNITTINGKITTY
Pumpkin Gingerbread

Introduction

A gingerbread recipe with a healthy twist--the addition of the pumpkin helps to make this treat much more nutritious. A gingerbread recipe with a healthy twist--the addition of the pumpkin helps to make this treat much more nutritious.
Number of Servings: 8

Ingredients

    1 egg
    2-1/2 tbsp canola oil
    1/4 cup molasses
    1/4 cup brown sugar
    2 tbsp milk
    1/3 cup pumpkin
    1 cup flour
    1 tsp baking powder
    1/4 tsp baking soda
    1/2 tsp cinnamon
    1/2 tsp ginger

Directions

In a medium bowl, beat egg and oil.
Add milk, brown sugar, molasses, and pumpkin, and beat to combine.
Sift flour, baking powder, baking soda, cinnamon, and ginger, and add to wet ingredients.
Beat until smooth.
Pour into a greased (or sprayed with cooking spray) loaf pan, 6.25" x 3.75".
Bake at 350 degrees for 40-45, or until a tester comes out clean.


Number of Servings: 8

Recipe submitted by SparkPeople user KNITTINGKITTY.






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Member Ratings For This Recipe


  • Very Good
    17 of 19 people found this review helpful
    Loved it. Doubled it, and instead of using the oil, I used applesauce. One of the kids snack size apple sauce. Turned out very moist and fantastic flaver. Used pumpking pie spice and about 1 tbsp of cinnamon. love that stuff.
    - 3/4/08

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  • Incredible!
    12 of 12 people found this review helpful
    i made into cupcakes,,and added pumpkin pie spice. 8 perfect cupcake for the 8 servings!!! - 12/7/08

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  • Very Good
    6 of 7 people found this review helpful
    yummy-licieux! Used no oil, nor egg -- apple sauce subs for both. Used half white flour and half flax-meal to meet the recommended flour portion. Reduced sugar, increased cinammon, and used fresh puréed ginger too...came out just the same! - 9/28/11

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  • Incredible!
    6 of 7 people found this review helpful
    Super yummy & easy! I trippled the recipe to make a bundt and added allspice and cloves to the seasonings. I also replaced the oil with 1/4 cup applesauce (for the trippling of the recipe) as well as used a whole 15oz can of pumpkin. I substituted the milk w/Soy 'nog' & added 1cup golden raisins. - 11/18/10

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  • Very Good
    5 of 5 people found this review helpful
    i needed to change the molasses and sugar to splenda and splenda brown sugar as i am diabetic but this really satisfies my pumpkin craving - 3/27/11

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  • Very Good
    5 of 5 people found this review helpful
    Very good!!! I love gingerbread & pumpkin so this was a hit w/ me. I did use applesauce instead of the oil, but next time, might just go for it and use oil! I did double the spices as I like a spicy gingerbread, but it was good as is. Will make again for sure! Very simple and yummy! - 2/3/10

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  • Very Good
    4 of 4 people found this review helpful
    I read the other comments, and doubled the milk, tripled the recipe to make a big pan, and used an additional 1/2 cup of pumpkin. Absolutely great! - 12/22/07

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  • Incredible!
    3 of 3 people found this review helpful
    I used half whole wheat flour to add more fiber and a little more pumpkin. It was fantastic! I'm going to try replacing the oil with applesauce as others have suggested. THANK YOU! - 5/12/11

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  • Very Good
    3 of 3 people found this review helpful
    I used splenda and added raisins- VERY yummy =) - 10/27/07

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  • Very Good
    2 of 2 people found this review helpful
    I saw this recipe last night and made it this morning, I omitted the oil and replaced it with applesauce. It was really good but I think the next time I make it (and I will make it again!) I will just a little less molasses, I felt it took away from the taste of pumpkin. - 4/12/10

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  • Incredible!
    2 of 2 people found this review helpful
    Very moist, great flavor. Triple the recipe to make to normal size loafs - one for now and freeze one for later. - 9/3/07

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  • Incredible!
    1 of 1 people found this review helpful
    Read reviews, doubled recipe and made 3 small loaves. We really like this and A few picky eaters really enjoyed this too. - 4/20/11

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  • Good
    1 of 1 people found this review helpful
    It tastes good--easy to make too-- - 3/27/11

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  • Very Good
    1 of 1 people found this review helpful
    Made this for a get together and it was a hit! Tripled the recipe and made it in a bundt pan! Yummy! - 12/21/10

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  • Incredible!
    1 of 1 people found this review helpful
    I made this recipe as is for a group of ladies at a tea. They loved it! So did I! I realize I don't normally eat this way, but the calorie count is way down and it was sooooo good warm! - 12/19/10

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  • 1 of 3 people found this review helpful
    I have a gluten allergy but will try to adapt this using GF all purpose flour. Thank you for posting such an easy recipe. I've been dying for some holiday bread that I can eat. - 12/6/10

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  • Very Good
    1 of 3 people found this review helpful
    I added a lot more ginger (1 Tbsp) and I think its almost to my taste. I couldn't taste ginger with 1/2 tsp. this is a really lovely breakfast bread or quick and healthy snack. Very tasty. - 10/26/10

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  • Very Good
    1 of 1 people found this review helpful
    Loved it! It is designed for a very small pan, so I doubled it, but turned out I should have tripled to fit a normal loaf pan! - 9/17/08

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  • Very Good
    1 of 1 people found this review helpful
    It was very moist and had a good flavor, but I think it would have been much better with pecans or some other nut added. (I also tripled the recipe) - 9/9/07

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  • I love to add nuts and raisins to this recipe and will be making it when my daughter comes to visit soon. - 10/30/14

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  • Incredible!
    0 of 1 people found this review helpful
    great snack to have on hand. Can eat it with ice cream,whip cream or alone. - 1/30/13

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  • Loved the inclusion of pumpkin! However, my bread turned out rather dry. I'm not sure what went wrong because I followed the directions exactly; I'll just try adding more pumpkin or milk if I make this again. Otherwise, the flavor was pretty good. Thanks for sharing this recipe! - 11/9/12

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  • Making it again - 9/5/12

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  • I made this for a Thanksgiving Potluck...everyone loved it! - 12/16/11

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  • love!
    - 11/23/11

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