Pumpkin Gingerbread Recipe

I love making pumpkin bread and gingerbread in the fall. I recently decided to combine my two favorite treats into one, making a delicious Sweet & Skinny pumpkin-gingerbread, perfect to enjoy for breakfast, or as an afternoon snack. Because pumpkin is so high in vitamin A and antioxidants, and because this bread is actually skinny, you might even want to consider enjoying a slice for breakfast and another one as an afternoon snack!

Pumpkin Gingerbread

Serves 9 to10

Per serving: 210 calories, 5g fat, , carbs 30g, proteins 2.9g, cholesterol 12mg, calcium 27mg. sodium 185mg

Nonstick pan spray

1 3/4 cups all-purpose flour

1/4 cup flax seed meal, optional

1/8 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon ginger powder

1/8 tsp. clove

1 tablespoon grated fresh ginger

1/8 cup oil, such as Canola

1/4 teaspoon vanilla extract

1/4 cup fat free Greek style yogurt

1/3 cup reduced fat milk

1 cup light brown sugar, packed

1/8 cup molasses, unsulfured

1 1/4 cups pumpkin purée

1 large egg

1 large egg white

1/4 cup Medjool dates, chopped, optional

Preheat the oven to 350 º with the rack in the center position. Grease a 9 inch by 5 inch loaf pan with pan spray and set aside.

In a large mixing bowl combine the flour, flax seed meal, salt, baking soda, baking powder and spices. In a separate bowl whisk together the fresh grated ginger, oil, vanilla, yogurt, milk, sugar, molasses, pumpkin, egg and egg white.

Create a well in the center of the flour mixture and pour all the contents from the other bowl inside. Whisk thoroughly by hand, or using an electric mixer, until well combined. If adding the dates, fold them into the batter.

Transfer the batter to a loaf pan. Place the bread into the oven and bake for about 50 minutes, or until a knife inserted into the center comes out clean. Remove the pumpkin bread from the oven, and allow to cool for about 20 minutes. Remove the pumpkin bread from the pan and finish cooling on a cooling rack, for at least one hour. Cut into slices and serve the pumpkin bread at room temperature. Store leftovers, tightly wrapped, at room temperature, for up to 3 days, or place leftovers in the freezer for up to 4 weeks, leave at room temperature overnight before serving.

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