Pumpkin Gingerbread
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
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
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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.
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.
Member Ratings For This Recipe
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KEITHCORI
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VIVAUDISS
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KMBRADY
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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LORTHOM2001
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HONEYBEEISME
