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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

INGREDIENTS

  • 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)


METHOD

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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2 comments:

  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

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

    ReplyDelete

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