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Whole Wheat Pumpkin Gingerbread
At a Glance
- Prep
- 15 minutes
- Cook
- 60 minutes
- Total
- 1 hr 10 min
- Servings
- 2.00 loaves, serving(s)
Categories
- Bread
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Medium
Dietary
- Non-Vegetarian
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Whole Wheat Pumpkin Gingerbread brings together 2 cups brown sugar, 3/4 cup white sugar, 1 cup canola oil in a practical dish for home cooking. It takes about 1 hr 10 min to prepare and cook. It makes approximately 2 servings.
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Ingredients
- 2 cups brown sugar
- 3/4 cup white sugar
- 1 cup canola oil
- 4 eggs
- 2/3 cup water
- 2 cups pumpkin puree
- 2 teaspoons ground ginger
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3 1/2 cups whole wheat flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
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Instructions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
Bake in preheated oven until toothpick comes out clean, about 1 hour.
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