Indulge in a symphony of flavors with our delightful Whole Wheat Pumpkin Gingerbread. This wholesome treat combines the comforting warmth of gingerbread with the sweet and subtle notes of pumpkin, making it a perfect companion for cozy autumn afternoons. Not only is it a symphony of flavors, but our recipe also offers a healthier twist, using whole wheat flour for added nutritional value.
Accompanying the Whole Wheat Pumpkin Gingerbread recipe, you'll find a collection of other delectable treats to satisfy your sweet cravings. From the classic allure of Pumpkin Bread to the decadent richness of Pumpkin Chocolate Chip Muffins, each recipe promises a unique taste experience. Whether you prefer the simplicity of Pumpkin Scones or the irresistible allure of Pumpkin Cheesecake Bars, our selection caters to every palate. Explore the diverse flavors of pumpkin in these carefully curated recipes, and let the spirit of fall fill your kitchen and warm your heart.
WHOLE WHEAT GINGERBREAD
Gingerbread is an old favorite because it's simple to make. I learned that pioneers served gingerbread with meals, but now it's considered a dessert! Serve hot or cold, with a dollop of whipped or ice cream.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-15 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat molasses, honey, oil and eggs until well-mixed. Combine dry ingredients and add alternately with the milk to the egg mixture. Pour batter into a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature with chilled whipped cream.
Nutrition Facts : Calories 324 calories, Fat 13g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 276mg sodium, Carbohydrate 48g carbohydrate (28g sugars, Fiber 3g fiber), Protein 6g protein.
HEALTHY PUMPKIN GINGER BREAD
Super moist and delicious pumpkin ginger bread. Made with healthy additions like applesauce, maple syrup, whole wheat flour, and pomegranate seeds. All thanks to Joy Bauer and her latest book, Joy's Simple Food Remedies
Provided by Tieghan Gerard
Time 1h15m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 180 kcal, Carbohydrate 34 g, Protein 5 g, Fat 3 g, Cholesterol 35 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving
WHOLE WHEAT PUMPKIN BREAD
Nicely spiced with cloves, cinnamon, nutmeg, and pumpkin, this bread is moist and delicious! Makes 1 loaf or 18 muffins.
Provided by Donna Scheletsky
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h20m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place raisins in a bowl and pour in boiling water to cover by 1 inch. Allow to sit until raisins are plump and rehydrated, 3 to 4 minutes. Drain raisins, and reserve 1/3 cup of the soaking water in a separate bowl.
- Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, cloves, and nutmeg in a large bowl. Combine pumpkin puree, sugar, eggs, reserved soaking water, and oil in another bowl; mix with a spoon or whisk until well combined. Stir pumpkin mixture into flour mixture until just moistened. Fold in walnuts and raisins. Pour batter into a 9x5-inch loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Allow to cool in the pan for 15 minutes then transfer to a wire rack.
Nutrition Facts : Calories 178.8 calories, Carbohydrate 25.4 g, Cholesterol 18.2 mg, Fat 8.1 g, Fiber 2 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 188.9 mg, Sugar 14.5 g
WHOLE WHEAT PUMPKIN GINGERBREAD
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.
Provided by Amethyst42
Categories Lunch/Snacks
Time 1h10m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
- 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.
- 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.
- Bake in preheated oven until toothpick comes out clean, about 1 hour.
TWO-STEP WHOLE WHEAT PUMPKIN BARS
No refined flour or sugar :) These easy, yummy bars are not too sweet, so I recommend frosting them with cream cheese frosting. This was one of the very first things I learned to bake!
Provided by A Messy Cook
Categories < 60 Mins
Time 40m
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in bowl and mix well.
- Bake in greased 9x13 baking pan for 25-30 minutes at 350 degrees; cool on wire rack.
WHOLE WHEAT PUMPKIN BREAD
I created this recipe after tasting a similar bread. The pumpkin and pudding mix add moistness while the whole wheat flour adds nutrition. It's a perfect quick bread for this time of year, for breakfast or any meal.
Provided by Taste of Home
Time 1h25m
Yield 2 loaves (8 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, sugar, pudding mixes, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and pumpkin. Stir into dry ingredients just until moistened. Pour into two greased 8x4-in. loaf pans., Bake at 325° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts :
Tips:
- Choose the right pumpkin puree: Opt for 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Use quality spices: Freshly ground spices, like ginger and cinnamon, provide a more intense flavor compared to pre-ground options.
- Don't overmix the batter: Overmixing can result in a tough, dense gingerbread. Mix just until the ingredients are combined.
- Bake at the right temperature: A lower oven temperature (325°F) helps prevent the gingerbread from drying out.
- Let the gingerbread cool completely before frosting: This allows the gingerbread to set properly and prevents the frosting from melting.
Conclusion:
With its warm, inviting spices and moist, tender crumb, this whole wheat pumpkin gingerbread is a delightful treat that is perfect for fall and winter gatherings. Whether you enjoy it plain, with a dollop of whipped cream, or topped with a decadent cream cheese frosting, this gingerbread is sure to be a hit. So gather your ingredients, preheat your oven, and let's get baking!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #for-large-groups #lunch #snacks #holiday-event #grains #dietary #pasta-rice-and-grains #number-of-servings #4-hours-or-less
You'll also love