Pumpkin Ginger-Gingerbread Recipe

Name: Pumpkin Ginger-Gingerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¾ cups whole wheat pastry flour; 2 ½ teaspoons ground cinnamon; 2 ½ teaspoons ground ginger; ¾ teaspoon ground nutmeg; 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ⅓ cup crystallized ginger, chopped; 2 eggs, large; 1 egg white, large; ½ cup light olive oil; ½ cup molasses; ⅓ cup brown sugar, firmly packed; 1 cup canned pumpkin

Servings: persons

1 ¾ cups whole wheat pastry flour
2 ½ teaspoons ground cinnamon
2 ½ teaspoons ground ginger
¾ teaspoon ground nutmeg
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
⅓ cup crystallized ginger, chopped
2 eggs, large
1 egg white, large
½ cup light olive oil
½ cup molasses
⅓ cup brown sugar, firmly packed
1 cup canned pumpkin

1
Preheat oven to 350 degrees.
2
Lightly grease a 9 x 9 inch baking pan.
3
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.
4
In a medium mixing bowl, whisk together eggs, egg white, light olive oil, molasses, brown sugar, and canned pumpkin.
5
Add wet ingredients to dry, and mix until just combined; then spoon batter into prepared baking pan.
6
Bake gingerbread for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
7
Transfer to a wire rack to cool completely.
8
Cover, and refrigerate for 2 to 3 days before serving (for a more flavorful and moist gingerbread).

662

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ¾ cups whole wheat pastry flour, 2 ½ teaspoons ground cinnamon, 2 ½ teaspoons ground ginger, ¾ teaspoon ground nutmeg, and more.

Yes, Pumpkin Ginger-Gingerbread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Ginger-Gingerbread

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