I love gingerbread – the moist, spicy, dense cake – it just says Christmas to me. I saw an interesting recipe the other day in Prevention magazine that has reduced the fat, and incorporated pumpkin into the mix as well, making it an easy way to sneak in some veg. While this is a healthier version of gingerbread, it still is a treat – so save it for the holidays.
1 3/4 cup whole wheat flour
2 1/2 tsp ground cinnamon
2 1/2 tsp ground ginger
2 tsp baking powder
3/4 tsp nutmeg
1/2 tsp baking soda
1/4 tsp salt
1/3 c chopped crystallised ginger
1 egg white
1/2 c canola oil
1/2 c molasses (I used golden syrup instead)
1/3 c packed brown sugar
1 c canned puree pumpkin (I used fresh cooked pumpkin)
- Preheat oven to 350F (180C). Coat 9″ x 9″ baking pan with cooking spray.
- Combine flour, spices, baking powder, nutmeg, baking soda and salt in a large bowl. Stir in crystallised ginger.
- Whisk eggs, egg white, oil, molasses and sugar in a medium bowl. Whisk in pumpkin. Fold into dry ingredients until just combined. Pour into pan.
- Bake 35-40 minutes until gingerbread starts to pull away from pan and skewer inserted into centre comes out clean. Remove from oven and cool on rack.
serves 8 – 353 calories / 16g fat per serve