This pumpkin gingerbread is so delicious, you just wont be able to put it down. With an amazingly moist texture, and a fantastic zingy ginger hit, it’s hard to believe that something so tasty is only 172 calories per slice and low in fat too!
Between Lady Lynne and I, the pumpkin gingerbread didn’t last long in our house. Now, considering that Lynne admits to not being altogether keen on ginger, that’s saying something about this recipe!
Unlike traditional gingerbread, which I love, but can sometimes have a dry consistency, this pumpkin gingerbread has a lovely moist texture. Plus it lasts up to 5 days (that’s when Lynne’s not about 😉 ) kept in a container in a dry cool place.
With it being low in fat and calories, you can be sure to enjoy a little of this every day without feeling guilty too! I shared this with colleagues at work, and as pumpkin isn’t something we would traditionally cook with, here in Scotland, they were amazed at this pumpkin gingerbread recipe! 🙂
- Low calorie cooking oil spray
- 150g plain flour
- 150g wholemeal flour
- 150g light soft brown sugar
- 1 tsp. baking powder
- 1 tbsp. ground ginger
- 200g Libby’s solid pack pumpkin
- 100g no fat Greek yogurt
- 1 large egg, beaten
- 1 tbsp. vegetable oil
- Pre-heat oven to 180F Fan and grease a 20cm x 12.5 cm / 8” x 5” loaf tin, using the low calorie cooking oil spray
- Sieve all the dry ingredients, the 2 flours, sugar, baking powder and ground ginger into a large mixing bowl to remove any lumps.
- In a separate smaller mixing bowl add the pumpkin, yogurt, egg, vegetable oil and mix together well.
- Pour the wet ingredients into the dry ingredients bowl and combine all the ingredients together.
- Spoon the mixture into the greased loaf tin, spreading the mixture around to ensure the tin is properly filled.
- Bake in the centre of your oven for approximately 35 – 40 minutes. Check to see if it is cooked properly by inserting a skewer into the cake, which should come out clean.
- Allow to cool a little. Then remove the loaf from the tin and allow to cool completely on a wire rack before slicing. Keep in an airtight sealed tin.
It took me a couple of batches before I had the consistency of the bread correct, but when it was perfected I was delighted. 🙂 I never knew you could substitute healthier ingredients like pumpkin and butternut squash for less healthy ones (e.g. white flour, eggs, and butter) until I started reading so many fantastic international bloggers recipes!
This recipe came about after I’d made another trial recipe and had a number of left over cans of Libby’s canned pumpkin and began experimenting by adding it to breads. U.K. readers, you can get this in the American aisle in the larger Tesco Extra stores, see picture in what’s not cooking 2 post.
I’m looking forward to much more experimenting with other such combinations in the future! I’ve a few up my sleeve 😉