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Ingredients
| Whole wheat pastry flour: 1 3/4 cups |
| ground cinnamon: 2 1/2 tsp |
| ground ginger: 2 1/2 tsp |
| ground nutmeg: 3/4 tsp |
| baking powder: 2 tsp |
| baking soda: 1/2 tsp |
| salt: 1/4 tsp |
| candied ginger (chopped): 1/3 cup |
| eggs: 2 (large) |
| eggs: 1 (white//large) |
| olive oil: 1/2 cup |
| molasses: 1/2 cup |
| light brown sugar (packed): 1/3 cup (firmly packed) |
| canned pumpkin: 1 cup |
Pumpkin Ginger-Gingerbread
Credit: Food.com
User rating:
-
Prep Time
35 min -
Cook Time
40 min -
Servings
1 serving(s)
Tags
- Preheat oven to 350 degrees.
- Lightly grease a 9 x 9 inch baking pan.
- In a large mixing bowl, whisk together whole wheat pastry flour, ground cinnamon, ground ginger, ground nutmeg, baking powder, baking soda, and salt; mix in chopped crystallized ginger.
- In a medium mixing bowl, whisk together eggs, egg white, light olive oil, molasses, brown sugar, and canned pumpkin.
- Add wet ingredients to dry, and mix until just combined; then spoon batter into prepared baking pan.
- Bake gingerbread for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer to a wire rack to cool completely. Cover, and refrigerate for 2 to 3 days before serving (for a more flavorful and moist gingerbread).