Friday, 22 September 2017

Pumpkin Gingerbread.

Rich pumpkin and ginger flavors combine to make a tasty autumn indulgence. Thank you Organic Life

1 3/4 cup whole wheat pastry flour
2 1/2 tsp ground cinnamon
2 1/2 tsp ground ginger
2 tsp baking powder
3/4 tsp freshly grated nutmeg
1/2 tsp baking soda
1/4 tsp salt
1/3 cup chopped crystallized ginger
2 lg eggs
1 lg egg white
1/2 cup canola oil
1/2 cup molasses
1/3 cup packed brown sugar
1 cup canned pure pumpkin

  • Preheat oven to 350˚F. Coat 9" x 9" baking pan with cooking spray.
  • Combine flour, cinnamon, ground ginger, baking powder, nutmeg, baking soda, and salt in large bowl. 
  • Stir in crystallized ginger.
  • Whisk eggs, egg white, oil, molasses, and sugar in medium bowl. 
  • Whisk in pumpkin. 
  • Fold into dry ingredients until just combined. 
  • Pour into prepared pan.
  • Bake 35 to 40 minutes until gingerbread starts to pull away from pan sides and wooden pick inserted in center comes out clean. 
  • Remove from oven and cool on rack (may also be served warm). 
  • Garnish with sliced crystallized ginger if desired.

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