Pumpkin Ginger-Gingerbread

14 ingredients
8 steps

Ingredients

  • 1 34 cups whole wheat pastry flour
  • 2 12 teaspoons ground cinnamon
  • 2 12 teaspoons ground ginger
  • 34 teaspoon ground nutmeg
  • 2 teaspoons baking powder
  • 12 teaspoon baking soda
  • 14 teaspoon salt
  • 13 cup crystallized ginger, chopped
  • 2 eggs, large
  • 1 egg white, large
  • 12 cup light olive oil
  • 12 cup molasses
  • 13 cup brown sugar, firmly packed
  • 1 cup canned pumpkin

Directions

  1. 1
    Preheat oven to 350 degrees.
  2. 2
    Lightly grease a 9 x 9 inch baking pan.
  3. 3
    In a large mixing bowl, whisk together whole wheat pastry flour, ground cinnamon, ground ginger, ground nutmeg, baking powder, baking soda, and salt; mix in chopped crystallized ginger.
  4. 4
    In a medium mixing bowl, whisk together eggs, egg white, light olive oil, molasses, brown sugar, and canned pumpkin.
  5. 5
    Add wet ingredients to dry, and mix until just combined; then spoon batter into prepared baking pan.
  6. 6
    Bake gingerbread for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  7. 7
    Transfer to a wire rack to cool completely.
  8. 8
    Cover, and refrigerate for 2 to 3 days before serving (for a more flavorful and moist gingerbread).

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