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Ingredients
| light brown sugar (packed): 2 cups |
| granulated sugar: 3/4 cup |
| canola oil - for salads, woks and light frying: 1 cup |
| eggs: 4 |
| water: 2/3 cup |
| pumpkin puree: 2 cups |
| ground ginger: 2 tsp |
| allspice: 1 tsp |
| ground cinnamon: 1 tsp |
| ground nutmeg: 1 tsp |
| whole wheat flour: 3 1/2 cups |
| baking soda: 2 tsp |
| salt: 1/2 tsp |
| baking powder: 1/2 tsp |
Whole Wheat Pumpkin Gingerbread
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
60 min -
Servings
2 serving(s)
Tags
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
- In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
- In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
- Bake in preheated oven until toothpick comes out clean, about 1 hour.