Pumpkin Ginger-Gingerbread

Name: Pumpkin Ginger-Gingerbread
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 1 gingerbread, 9 serving(s)
Ingredients: 1 3/4 cups whole wheat pastry flour; 2 1/2 teaspoons ground cinnamon; 2 1/2 teaspoons ground ginger; 3/4 teaspoon ground nutmeg; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/3 cup crystallized ginger, chopped; 2 eggs, large; 1 egg white, large; 1/2 cup light olive oil; 1/2 cup molasses; 1/3 cup brown sugar, firmly packed; 1 cup canned pumpkin

Submitted by So Cal Gal

"Gingerbread with lots of spice (and a bit of pumpkin) is twice as nice! (Slightly adapted from a Prevention magazine recipe.) Note: Post-baking-chill-time not included in prep/cook time."

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Ready In:: 1hr 15mins
Ingredients:: 14
Yields:: 1 gingerbread
Serves:: 9

ingredients

1 ³⁄₄ cups whole wheat pastry flour
2 ¹⁄₂ teaspoons ground cinnamon
2 ¹⁄₂ teaspoons ground ginger
³⁄₄ teaspoon ground nutmeg
2 teaspoons baking powder
¹⁄₂ teaspoon baking soda
¹⁄₄ teaspoon salt
¹⁄₃ cup crystallized ginger, chopped
2 eggs, large
1 egg white, large
¹⁄₂ cup light olive oil
¹⁄₂ cup molasses
¹⁄₃ cup brown sugar, firmly packed
1 cup canned pumpkin

directions

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).

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Reviews

Bingo! A cake even a non-sweet-craver could love! This has it all---healthy ingredients and tons of flavor. I'll offer this at Thanksgiving, with optional topping of cinnamon ice cream. (Note: I'll use fresh pumpkin, though, as there are several sitting on my porch from Halloween that need using up!) Thanks, SCG!

La Dilettante

RECIPE SUBMITTED BY

So Cal Gal

212

<p>I am (and have always been) a So Cal Gal:  living in sundresses & flip-flops, happily married to my college &hearts; sweetheart &hearts;, and the proud mom of three adorable (!!!) little doggie daughters--Gidget, Dottie, and Lilly.  Life is good (except when it includes earthquakes)!  <img title=Cool src=/tiny_mce/plugins/emotions/img/smiley-cool.gif border=0 alt=Cool /></p>

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