December 19, 2011

Pumpkin Apple Gingerbread

I have been reading up on the health benefits of molasses lately and wanted to try it in a recipe and 'tis the season for baking warm, sweet treats in the house.This was my first time trying gingerbread and I searched through a few recipes to find a combination of ingredients that I liked.

I came up with an amazing healthier combination of pumpkin and apple pureed with lemon zest, with a light dusting of powdered sugar.
I tried cutting the amount of butter in half and it wasn't dry at all. I also used whole white wheat flour for a healthier kick.
My house smelled amazing and my family loved this version of gingerbread.
Want to try it? Follow the recipe below:

This recipe was modified from simply recipes

Pumpkin Apple Gingerbread REcipe


  • 1 1/2 cups (200 g) all purpose flour* (I used Whole White Wheat Flour)
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup (240 ml) pumpkin purée**
  • 1/2 cup (1 stick, or 112 g) butter, melted (I only used 1/2 of a stick to reduce the fat)
  • 1/2 cup dark brown sugar
  • 1/2 cup (120 ml) molasses
  • 2 eggs, beaten
  • 3 Tbsp water
  • one peeled apple, finely chopped in a food processor or blender (I added this on)
  • 1/4 tsp. lemon zest (I added this on)
  • powdered sugar for dusting (I added this on)
  • 1/4 tsp. vanilla (I added this on)


1 Preheat oven to 350°F (180°C). Prepare a 9x5x3-inch loaf pan with non-stick spray or butter to keep the pumpkin gingerbread from sticking to the pan.
2 In a medium bowl, vigorously whisk together the flour, salt, baking soda, ginger, cinnamon, and nutmeg.
3 In another bowl, use a wooden spoon to mix together the pumpkin purée, melted butter, sugar, molasses, fresh or candied ginger, eggs, and water, pureed apple, vanilla, lemon zest
4 Combine the wet and dry ingredients. Add the raisins if using. Stir only until incorporated.
5 Place the batter into the prepared loaf pan and bake for 50-60 minutes, until a bamboo skewer inserted into the center of the loaf comes out clean. Remove from oven and let cool in the pan for 10 minutes. Then gently run a knife around the edge of the loaf and invert the loaf to remove it from the pan. Let it cool on a rack for 30 minutes or longer.
After bread is cooled, dust lightly with powdered sugar and garnish with lemon zest.
Yield: Makes one loaf.

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  1. Three of my favorite flavors together, I'll definately have to try this one. I added it to my favorite list. Thanks so much, looks delicious...Kathi

  2. Haha you guys really should try this they were amazing! Me and my little guys enjoyed this one a lot.


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