Fat Free Pumpkin Gingerbread
|September 22, 2009||Posted by Lauren Keating under Breads, Cake and Pastry, Fall, Light, Vegetarian or Vegan, Winter|
Happy 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.
I 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!
- 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.
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