Almost-Breakfast Pumpkin Gingerbread

Almost-Breakfast Pumpkin Gingerbread

(Adapted from OhSheGlows)

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  • 1 cup canned pumpkin
  • 1/4 – 1/2 cup organic sugar/Stevia Baking Blend**
  • 1/3 cup coconut oil, melted
  • 1/4 cup full-flavor molasses
  • Flax egg (1 tbsp ground flax + 3 tbsp water)
  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup + 2/3 cup whole wheat pastry flour
  • 1 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3/4 tsp ginger
  • 1 tsp sea salt
  • 1 tsp baking powder
  • 1/2 cup chopped pecans
  • pecans, for topping (optional)

**Whether you use 1/4 cup or 1/2 cup is dependent on how sweet you want this bread to be. I would suggest using 1/4 cup for a breakfast-approved bread, and 1/2 cup for a dessert-like bread. Also, in a recent post I voiced some concern over the artificial taste of the Stevia Baking Blend. You canNOT taste that at all in this bread. The molasses and ginger are strong enough that you don’t notice it one bit.

Preheat oven to 350 degrees. Lightly grease a regular loaf pan with coconut oil, olive oil or non-dairy buttery spread. Mix together first 5 ingredients (pumpkin, sugar/stevia, coconut oil, molasses and flax egg) in a medium bowl. Next, mix together all the dry ingredients (flour, baking soda, spices, salt and baking powder) in a large bowl. Add wet to dry and mix until just combined and there is no visible flour. It should be a fairly thick batter. Stir in chopped pecans and spoon the mix into the loaf pan. Spread it smooth, then top with the optional pecans. Bake for about 45 minutes. Try not to over-bake it, because this bread is great when it’s slightly moist. Let cool (if you can) and enjoy!

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Ohhh yes. So good. Make this bread and you will be happy. I know it looks pretty dry on the outside, but it isn’t. The crust is slightly crunchy and the inside is moist and soft. Also, ignore the burnt pecans. The bread was not burnt at all; it was perfect.

(Original Post.)

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