WHOLE WHEAT PUMPKIN GINGERBREAD

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Whole Wheat Pumpkin Gingerbread image

I am adapting this from Pumpkin Gingerbread on Allrecipies, so I can have the nutritional evaluation with whole wheat instead of white flour and brown sugar.

Provided by Amethyst42

Categories     Lunch/Snacks

Time 1h10m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

*** Explore more Whole Wheat Pumpkin Gingerbread Recipes »

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