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Pumpkin Ginger-Gingerbread

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“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.”
READY IN:
1hr 15mins
SERVES:
9
YIELD:
1 gingerbread
UNITS:
US

Ingredients Nutrition

Directions

  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. Cover, and refrigerate for 2 to 3 days before serving (for a more flavorful and moist gingerbread).

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