Pumpkin Gingerbread

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Pumpkin Gingerbread

4.3 of 5 (43)
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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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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.

1.3KSHARES

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Member Ratings For This Recipe


  • Very Good
    26 of 28 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!
    18 of 18 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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  • Incredible!
    11 of 12 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
    9 of 10 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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  • Very Good
    6 of 6 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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