Gingerbread

Name: Gingerbread
Ingredients: 2 cups whole wheat pastry divided; 1/2 cup brown sugar Un-Packed, add 1/4 cup more if you like sweet bread; 2 teaspoons baking powder; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground ginger; 1/2 teaspoon baking soda; 1 cup canned pumpkin; 1/3 cup molasses I used Blackstrap; 1 tablespoon honey; 2 eggs or Substitute; 1/3 cup butter I used Earth Balance; 1/4 cup water; 2 tablespoons turbinado sugar for sprinkling on top

14 ingredients

11 steps

Ingredients

2 cups whole wheat pastry divided
1/2 cup brown sugar Un-Packed, add 1/4 cup more if you like sweet bread
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon baking soda
1 cup canned pumpkin
1/3 cup molasses I used Blackstrap
1 tablespoon honey
2 eggs or Substitute
1/3 cup butter I used Earth Balance
1/4 cup water
2 tablespoons turbinado sugar for sprinkling on top

Directions

1

Preheat oven to 350
2

Spray 4 Mini Loaf pans with non-cooking spray, set a side
3

Stir together 1 cup of flour, brown sugar, baking powder, cinnamon, ginger, cloves and baking soda.
4

Add the pumpkin, molasses, eggs, honey, water and butter.
5

Beat with an electric mixer on low to medium speed until combined, about 30 seconds.
6

Beat on medium to high speed for 2 minutes, scraping the sides of the bowl occasionally.
7

Add the remaining flour; beat for 2 minutes or until mixed.
8

Divide the batter evenly among the prepared pans.
9

For the topping, sprinkle Turbinado Sugar evenly over all the batter in the pans. Optional Toppings: Sprinkle Crystalized Ginger and Walnuts over other loafs
10

Bake in a 350 F oven for 35-40 minutes or until a wooden pick inserted near the center of each loaf comes out clean.
11

Cool the loaves in the pans on wire racks for 10 minutes. Remove the loaves from the pans. Cool thoroughly on the wire racks.