Healthy Pumpkin Ginger Bread Recipes

PUMPKIN GINGERBREAD

Steps:

• Preheat oven to 350 degrees.
• Grease a 9×5 inch loaf pan.
• In a large mixing bowl, cream together the coconut sugar, coconut oil and eggs using a hand mixer or stand mixer; beat until smooth. Add water and beat until well blended. Mix in pumpkin puree until combined.
• In medium bowl, combine the whole wheat flour, all purpose flour, ginger, allspice, cinnamon, cloves, baking powder, baking soda, and salt using a wooden spoon. Add dry ingredients to egg/sugar/pumpkin mixture and blend just until all ingredients are mixed. Pour into your prepared pan.
• Bake until a toothpick comes out clean, 35-45 minutes. Don't over bake!
• Cool completely on a wire rack and store in an airtight container.

PUMPKIN GINGERBREAD

Steps:

• Pre-heat oven to 180F Fan and grease a 20cm x 12.5 cm / 8" x 5" loaf tin, using the low calorie cooking oil spray
• Sieve all the dry ingredients, the 2 flours, sugar, baking powder and ground ginger into a large mixing bowl to remove any lumps.
• In a separate smaller mixing bowl add the pumpkin, yogurt, egg, vegetable oil and mix together well.
• Pour the wet ingredients into the dry ingredients bowl and combine all the ingredients together.
• Spoon the mixture into the greased loaf tin, spreading the mixture around to ensure the tin is properly filled.
• Bake in the centre of your oven for approximately 35 - 40 minutes. Check to see if it is cooked properly by inserting a skewer into the cake, which should come out clean.
• Allow to cool a little. Then remove the loaf from the tin and allow to cool completely on a wire rack before slicing. Keep in an airtight sealed tin.

HEALTHY PUMPKIN GINGER BREAD

Steps:

• 1. Preheat the oven to 325 degrees F. Mist a 9x5 inch loaf pan with oil.2. Add the eggs, milk, pumpkin, oil, applesauce, maple syrup, and vanilla to a medium bowl and whisk until combined. 3. Add the flours, ginger, cinnamon, nutmeg, salt, baking soda, and baking powder to a large bowl and mix well. Pour the wet ingredients into the dry and stir until just combined. Gently fold in the pomegranate seeds (do not overmix). 4. Pour the batter into the prepared loaf pan and tap the bottom a few times on the counter to even everything out. Bake on a middle rack for 60-70 minutes, or until a toothpick inserted into the center comes out clean (60 minutes will result in a super moist, cake like consistency; 65-plus minutes will still create a moist but firmer consistency. Both textures are delicious). Let the bread cool for at least 10 minutes. Slice and serve with pomegranate seeds.

HEALTHIER PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 large bread pans.
• Beat sugar, pumpkin, eggs, water, applesauce, vegetable oil, and vanilla extract together in a large mixing bowl.
• Whisk flour, baking soda, cinnamon, nutmeg, salt, cloves, and ginger together in a separate bowl; stir into the pumpkin mixture until just combined. Fold walnuts into the resulting batter; pour into prepared bread pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 5 minutes before removing to cool completely on a wire rack. Wrap tightly in aluminum foil to store.

GINGER PUMPKIN BREAD

Steps:

• Preheat oven to 375 degrees. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans (see note, below); set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined.
• Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely. Glaze, if desired.