Zutaten für Pumpkin Ginger Gingerbread
- 2 cups whole wheat pastry flour
- 2 teaspoons ground cinnamon
- 1 tablespoon ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Crystallized Ginger
- 2 large eggs
- 1 large egg white
- ¼ cup light olive oil
- ½ cup molasses
- ¾ cup packed brown sugar
- 1 cup canned pumpkin puree
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Zubereitung von Pumpkin Ginger Gingerbread
- Preheat oven to 350°F (175°C).
- Lightly grease a 9x9 inch baking pan.
- In a large mixing bowl, whisk together 2 cups whole wheat pastry flour, 2 teaspoons ground cinnamon, 1 tablespoon ground ginger, 1 teaspoon ground nutmeg, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Stir in ½ cup chopped crystallized ginger.
- In a medium mixing bowl, whisk together 2 large eggs, 1 large egg white, ¼ cup light olive oil, ½ cup molasses, ¾ cup packed brown sugar, and 1 cup canned pumpkin puree.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared baking pan and spread evenly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely in the pan before transferring to a wire rack.
- Cover and refrigerate for 2-3 days to allow flavors to meld before serving. This step enhances the taste and texture significantly!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
77g
Fat
10g
Carbs
14g
