Best Whole Wheat Pumpkin Gingerbread Recipes

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PUMPKIN GINGERBREAD



Pumpkin Gingerbread image

Wonderfully flavorful and fragrant bread for the holidays.

Provided by frosty

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h

Yield 24

Number Of Ingredients 13

3 cups sugar
1 cup vegetable oil
4 eggs
⅔ cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
½ 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.

Nutrition Facts : Calories 262.6 calories, Carbohydrate 40.7 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 313.1 mg, Sugar 25.7 g

WHOLE WHEAT GINGERBREAD



Whole Wheat Gingerbread image

This gingerbread is moist without using butter or oil, and also has the added benefit of being lower in sugar and higher in fiber. It will not taste like store or processed gingerbread mixes, so be prepared for something closer to nature and good-for-you.

Provided by Susan Feliciano @frenchtutor

Categories     Cookies

Number Of Ingredients 12

3/4 cup(s) sorghum or light molasses
1/2 cup(s) granulated splenda or other substitute
1/3 cup(s) apple butter or apple sauce
1 1/2 cup(s) all purpose flour
1 cup(s) whole wheat flour
2 teaspoon(s) baking soda
1 tablespoon(s) ground ginger
1/2 teaspoon(s) cloves (less if using apple butter)
1/2 teaspoon(s) cinnamon (less if using apple butter)
1/2 teaspoon(s) salt
1 cup(s) boiling water
2 - eggs

Steps:

  • This recipe came from a cookbook published in 1923. I made alterations to the sugar and fat content, and have been very pleased with the results. If you want to do the original version, then replace the Splenda with white sugar, and the Apple Butter with regular butter.
  • Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan, or spray with Baker's Joy cake release.
  • Mix sorghum with Splenda and apple butter. Sift or stir together the flours, soda, ginger, cloves, cinnamon, and salt. Add dry ingredients to sorghum mixture and blend well. Add boiling water until well blended. Then stir in the well-beaten eggs quickly.
  • Pour into prepared pan. This is a very thin batter, but do not add more flour.
  • Bake until top springs back when softly touched, about 20-25 minutes. Let cool before removing from pan. Cut into 15 or 20 squares, depending on desired size. Good when dusted with powdered sugar.
  • This can also be made into layer cake with filling between layers and on top. A good filling for this is Lemon Butter (see recipe in my box). Or you can thin cream cheese with a little sorghum and use that. Also good topped with a large dollop of whipped cream.

WHOLE WHEAT PUMPKIN GINGERBREAD



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.

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