Whole Wheat Pumpkin Gingerbread
Warm up your kitchen with the rich flavors of Whole Wheat Pumpkin Gingerbread, a wholesome twist on a classic comfort food that’s perfect for fall and holiday baking. This moist and tender loaf combines the natural sweetness of pumpkin puree with the deep, complex spices of cinnamon, ginger, and cloves, while molasses and dark brown sugar lend a rich, caramelized depth. Featuring nutrient-packed whole wheat flour and applesauce for a healthier touch, this easy-to-make recipe is ideal for cozy mornings or festive gatherings. With just 15 minutes of prep and a heavenly aroma filling your home as it bakes, this spiced pumpkin treat will quickly become a seasonal favorite. Serve slices warm or at room temperature, and enjoy it plain or topped with a smear of butter or cream cheese for an irresistible snack.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 1 cup Pumpkin puree
- 0.75 cup Dark brown sugar
- 0.5 cup Molasses
- 1 large Egg
- 0.5 cup Unsweetened applesauce
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper for easier removal.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt until well combined. Set the bowl aside.
In another bowl, combine the pumpkin puree, dark brown sugar, molasses, egg, applesauce, vegetable oil, and vanilla extract. Whisk until the mixture is smooth and homogeneous.
Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula or wooden spoon just until combined. Be careful not to overmix, as this can make the bread dense.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely cover it with aluminum foil halfway through baking.
Remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Slice and serve warm or at room temperature. Store leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.9 g | 92% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 37.5 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 3157 mg | 137% | |
| Total Carbohydrate | 508.2 g | 185% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 313.4 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 687 mg | 53% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 4234 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
