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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