Fat Free Pumpkin Gingerbread

pumpkin gingerbreadHappy Fall!! For those of us in the northern hemisphere, fall officially starts tonight at 5:18 – not that I’m counting or anything. As soon as the chilly weather starts, I begin to crave pumpkin but I’ve been resisting the urge for a few weeks now. I’ve had a few pumpkin spice lattes from Starbucks, but I hadn’t actually opened a can of pumpkin at home. Until now. Now that it’s actually fall, I can eat all the pumpkin I want.I already have more planned for later this week.

pumpkin gingerbread batterI don’t usually experiment very much when it comes to baked goods since its so easy to mess them up, but this was a new creation. And it was a success! I wanted to bake something that would make the house smell fabulous, and I couldn’t decide between pumpkin bread or gingerbread. Finally, I decided to combine them since the flavors seemed like they would go well together. The resulting cake is very dense and spicy like gingerbread, but the pumpkin keeps it extremely moist and gives it an extra layer of flavor. And ever better- you only need to dirty one bowl, one measuring cup (1/4 cup) and two spoons!

This is delicious on it’s own but for a special treat, try slathering a piece with some lemon curd or apple butter.Yum!

pumpkin gingerbread 1Pumpkin Gingerbread

  • 1/2 cup all purpose flour
  • 1/2 cup whole white wheat flour
  • 1/4 cup dark molasses
  • 1/4 cup warm water
  • 2 Tbs brown sugar
  • 3 Tbs pumpkin
  • 1 egg white
  • 1/2 tsp baking soda
  • 1 tsp grated ginger
  • 1 tsp pumpkin pie spice
  • dash salt

Heat over to 350. Spray a loaf pan with cooking spray.

Combine all ingredients in a medium bowl. Mix well until everything is combined and a smooth batter is formed. Pour into pan.

Bake 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Serves 8.

Approx 130 calories, 0 grams fat, 1 gram fiber, 2.5 grams protein

****

Check out my latest recipe over at The Mushroom Channel: Mushroom Risotto with Acorn Squash and Duck Confit

Comments

  1. I love you

  2. yes, please.

  3. There is no better feeling than the elation that comes with a successful experiment in the kitchen. This looks wonderful. The only change I’d make would be to use a lighter molasses. I can almost smell this baking:-).

  4. Love it!!! Wow, I can’t wait to try that!

  5. Mmm…I love any kind of pumpkin bread. I don’t bake it enough and I think I should. This looks great. Have a piece of this for breakfast with a nice dollop of butter. Yum!!! Pass me a slice.

  6. i keep looking at this and i can almost smell it!
    I need to make this now.

  7. I love a yummy bread that is fat free:) This looks great for Fall!!!

  8. Two of my favorites all in one!! I love it!

  9. First time here! woah, HEALTHY and DELICIOUS?! two of my favorite adjectives! I started cooking few months ago to impress a girl who likes healthy girl. Now I love eating healthy! :) will be back frequently~

  10. I know this defeats the purpose, but wow, I could totally eat a slice of that smeared with some cream cheese. ;)

  11. oh wow you need to bake more awesome cake, great way to bring in the fall

  12. That bread looks awesome!

  13. YAY I’m definitely making this! If I can’t find dark molasses, can I just leave it out? Use maple syrup instead?

  14. Wow,;..Excellent to eat right about now,…lovely!!

  15. Natasha - 5 Star Foodie says:

    Perfect for fall and I love that it’s fat free!

Trackbacks

  1. [...] and although the buttercream was from her recipe, the pumpkin gingerbread recipe was from here (with a few minor tweaks), as I didn’t have many of Angela’s gingerbread ingredients in my [...]

Leave a Comment

*