 | I found this recipe in the most random of places, Soap Opera Digest. Now before you get too judgey, I get the magazine for free (thanks FreeBizMag!) And yes, I get Soap Opera Weekly for free as well. And I don't really even watch soap operas, I do DVR All My Children, but I am not a loyal viewer as a SAHM should. This recipe was presented as a regular version and a healthier version, I made a version somewhat in the middle of the two. The gingerbread is moist, dense and delicious. And it used up another cup of my homemade pumpkin puree from the freezer. Only one left... |
¾ cup sugar
¾ cup brown sugar
½ cup unsweetened apple sauce
2 eggs
2/3 cup water
1 cup pumpkin puree
1 teaspoon ginger
¼ teaspoon cloves
¼ teaspoon nutmeg
1 teaspoon cinnamon
1 ¾ cup whole wheat flour
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan. In a large mixing bowl, combine sugar, applesauce and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, cloves, nutmeg and cinnamon. In a medium bowl, combine flour, baking soda, salt and baking powder. Add dry ingredients to the pumpkin mixture and blend just until all ingredients are mixed. Pour batter into prepared pan. Bake until toothpick comes out clean, ~ 1 hour.
Adapted from Soap Opera Digest
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5 comments:
This sounds great! As I was dipping my gingerbread biscotti into this morning's cup of pumpkin spice coffee, I was thinking how much I liked the combination. I'll be trying this soon.
What a yummy festive bread! I love it when great recipes turn up in the most unexpected places!
Katie, this looks and sounds wonderful!
Pumpkin and gingerbread together sounds fabulous :)!
Oh my gosh, what a great idea! Sounds like such a wonderful combination. I'm totally saving this for next holiday season :)
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