Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
Calories 167.0
Total Fat 5.2 g
Saturated Fat 0.6 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 2.8 g
Cholesterol 27.9 mg
Sodium 141.4 mg
Potassium 228.4 mg
Total Carbohydrate 27.7 g
Dietary Fiber 0.8 g
Sugars 5.9 g
Protein 2.8 g
Vitamin A 10.8 %
Vitamin B-12 1.4 %
Vitamin B-6 4.7 %
Vitamin C 1.0 %
Vitamin D 1.5 %
Vitamin E 4.9 %
Calcium 7.9 %
Copper 5.2 %
Folate 8.6 %
Iron 9.7 %
Magnesium 8.1 %
Manganese 22.3 %
Niacin 5.6 %
Pantothenic Acid 2.8 %
Phosphorus 5.5 %
Riboflavin 7.7 %
Selenium 13.8 %
Thiamin 9.4 %
Zinc 1.9 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Pumpkin Gingerbread

View the full Pumpkin Gingerbread Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Pumpkin Gingerbread

59 calories of Flour, white, (0.13 cup)

38 calories of Canola Oil, (0.31 tbsp)

29 calories of Molasses, (0.03 cup)

25 calories of Brown Sugar, (0.03 cup, packed)

9 calories of Egg, fresh, whole, raw, (0.13 large)

2 calories of Milk, 1%, (0.02 cup)

2 calories of Pumpkin, cooked, (0.04 cup, mashed)

1 calories of Ginger, ground, (0.06 tbsp)

1 calories of Cinnamon, ground, (0.06 tbsp)

0 calories of Baking Powder, (0.13 tsp)

0 calories of Baking Soda, (0.03 tsp)

Nutrition & Calorie Comments  

I needed to use up 3/4 C pumpkin so doubled reciped, used sour milk so changed baking powder to 1 1/2 t and baking soda to 1 t, also omitted molasses and used 1/2 C brown sugar. Added pecans, broken, about 1/4 C
yum. wish for more fiber in a bread product, but still yummy.
Won't try this I'm not a fan of gingerbread and recipe has no fiber. Pumpkin has loads!
I was part way measuring out and looked at the pan size, all my loaf pans are bigger or smaller, I don't like recipes that make portions very small to lower calories, having said that I did continue, added cloves, cut half the oil sub with extra pumpkin, doubled the recipe, was very tasty.
Very good - I halved the brown sugar and added 1/4 cup crystallized ginger.
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!
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!
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