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| Pumpkin 3-Ginger Bread |
"This was inspired by Pumpkin Gingerbread to give credit where it's due. In an effort to make this a healthier snack, I use applesauce, egg whites, and whole wheat flour instead of oil, eggs, and regular flour. It's moist and delicious and hard to eat just one slice!"
Ingredients :
- cooking spray
- 1 1/2 cups white sugar
- 1 1/2 cups firmly packed brown sugar
- 1 cup applesauce
- 1 cup egg whites
- 1 (15 ounce) can plain pumpkin puree
- 2/3 cup water
- 1/4 cup finely chopped crystallized ginger
- 1 tablespoon freshly grated ginger
- 3 1/2 cups whole wheat flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1/2 teaspoon baking powder
Instructions :
| Prep : 30M | Cook : 24M | Ready in : 1H25M |
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- Preheat oven to 325 degrees F (165 degrees C). Grease four 8x4-inch loaf pans lightly with cooking spray.
- Combine white sugar, brown sugar, applesauce, and egg whites in a large bowl; beat with an electric mixer until smooth. Add pumpkin puree, water, crystallized ginger, and fresh ginger; beat until well blended.
- Mix whole wheat flour, baking soda, salt, ground ginger, cinnamon, allspice, cloves, and baking powder together in a bowl. Add to pumpkin mixture and beat until well blended. Divide batter among loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes.
Notes :
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