Pumpkin Gingerbread Recipe

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This bread has been a favorite in our house for years!! I got the recipe from an old co-worker and over the years I’ve updated it to try to cut the sugar and overall calorie content. (It originally called for almost 3 cups of sugar and a cup of vegetable oil!!)

With my new clean eating endeavors this year I have converted this to a much healthier, yet still awesomely delicious family favorite! So here’s what you need!

  • 1 Cup Honey or Maple Syrup
  • 1/2 cup Coconut oil
  • 1/2 cup apple sauce (no sugar added)
  • 4 eggs
  • 2/3 cup water
  • 1- 15 oz can pumpkin puree
  • 2 tsp. ground ginger
  • 1 tsp. allspice
  • 1 tsp. cinnamon
  • 1 tsp. cloves
  • 3 & 1/2 cups Whole Wheat flour (or flour preference /required for your diet)
  • 2 tsp. baking soda
  • 1 & 1/2 tsp. Sea Salt
  • 1/2 tsp. baking powder (this is debated with clean eating, but it’s only a 1/2 tsp)

Step One: Preheat oven to 350 degrees (F). Lightly grease two 9×5 loaf pans.

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Step Two: In a large mixing bowl combine honey/maple syrup, apple sauce, coconut oil and eggs. Beat until smooth.

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Step Three: Add water and blend well.

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Step Four: Stir in pumpkin puree and spices.

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Step Five: In a separate bowl combine flour, baking soda, salt and baking powder. Add dry ingredients into wet ingredients and blend with a spoon until just mixed (pumpkin chunks are good).

**Optional: Add dark chocolate chips, nut of your choice, or unsweetened coconut.**

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Step Six: Pour into pans and bake for 45-50 minutes. Check with a toothpick. Once it comes out clean it’d done.

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Step Seven: Remove from the pans while warm, cool on Rack and store in a sealed plastic bag to retain moist texture.

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    Now enjoy!!!

0412151727Recipe Details

Ingredients:

  • 1 Cup Honey or Maple Syrup
  • 1/2 cup Coconut oil
  • 1/2 cup apple sauce (no sugar added)
  • 4 eggs
  • 2/3 cup water
  • 1- 15 oz can pumpkin puree
  • 2 tsp. ground ginger
  • 1 tsp. allspice
  • 1 tsp. cinnamon
  • 1 tsp. cloves
  • 3 & 1/2 cups Whole Wheat flour (or flour preference /required for your diet)
  • 2 tsp. baking soda
  • 1 & 1/2 tsp. Sea Salt
  • 1/2 tsp. baking powder (this is debated with clean eating, but it’s only a 1/2 tsp)
  1. Preheat oven to 350 degrees (F). Lightly grease two 9×5 loaf pans.
  2. In a large mixing bowl combine honey/maple syrup, apple sauce, coconut oil and eggs. Beat until smooth.
  3. Add water and blend well.
  4. Stir in pumpkin puree and spices.
  5. In a separate bowl combine flour, baking soda, salt and baking powder. Add dry ingredients into wet ingredients and blend with a spoon until just mixed (pumpkin chunks are good). **Optional: Add dark chocolate chips, nut of your choice, or unsweetened coconut.**
  6. Pour into pans and bake for 45-50 minutes. Check with a toothpick. Once it comes out clean it’d done.
  7. Remove from the pans while warm, cool on Rack and store in a sealed plastic bag to retain moist texture.

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10 thoughts on “Pumpkin Gingerbread Recipe

  1. Oh my goodness! It’s been a month since I’ve had a carbohydrate and I WANT THIS SO BAD RIGHT NOW! Def keeping for later. Looks amazing…. I think I can smell it too! ha

  2. This look so good! And pretty easy to make! Plus I love it’s a little lighter on the calorie count 🙂 well done!

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