Whole Wheat Pumpkin Gingerbread |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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I am adapting this from Pumpkin Gingerbread on Allrecipies, so I can have the nutritional evaluation with whole wheat instead of white flour and brown sugar. Ingredients:
2 cups brown sugar |
3/4 cup white sugar |
1 cup canola oil |
4 eggs |
2/3 cup water |
2 cups pumpkin puree |
2 teaspoons ground ginger |
1 teaspoon ground allspice |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
3 1/2 cups whole wheat flour |
2 teaspoons baking soda |
1/2 teaspoon salt |
1/2 teaspoon baking powder |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
3. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
4. Bake in preheated oven until toothpick comes out clean, about 1 hour.
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