Pumpkin Gingerbread: HEALTHIFIED
I finally got baking yesterday! I’ve been itching to make something seasonal and full of flavor and here it is:
Pumpkin Gingerbreadadapted from Miss OhSheGlows
- 1 cup canned pumpkin
- 3 T. pure maple syrup
- 1/2 cup honey
- 1/3 cup canola oil
- 1/4 cup molasses
- Flax egg (stir together 1 T. ground flax + 3 T. water, let sit until thick)
- 1 2/3 cup flour*
- 1 1/4 t. baking soda
- 1 t. baking powder
- 1 t. cinnamon, 1/2 t. nutmeg, 1/2 t. ginger
- 1 t. sea salt
- 1/2 cup roughly chopped walnuts
- Preheat oven to 350° F.
- Combine pumpkin, maple syrup, honey, oil, molasses and the flax egg in a large mixing bowl, stirring well.
- In another mixing bowl combine: flour, baking soda, baking powder, spices, and salt. Slowly add this mixture to the wet mixture. Stir in the walnuts.
- Pour the thick batter into a greased loaf pan, smooth out and bake for 50 minutes or until inserted toothpick comes out clean. Cool 5 minutes then transfer to cooling rack. Let cool completely before slicing.
*I did unbleached all-purpose flour, but you could probably do anything! White whole-wheat, whole wheat pastry…etc.
This bread is DEE-LISH! Moist, soft and fluffy! I had about 5 slices (haha, I spoiled my dinner…) and then my family came home and gobbled it down in about 3 seconds flat.
The original recipe from OhSheGlows called for 3/4 cup sugar, but I just did 1/2 cup honey and it came out swell!
This bread is really healthy, too! Great source of Vitamin A and no trans or saturated fat! One slice has just 230 calories! Super filling, great for a snack!
I’d love to know:
What are you baking? I’m looking for more recipes, have any good ones to share?