Pumpkin Gingerbread

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!

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.

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!

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! 🙂

Pumpkin Gingerbread
 
Prep time
Cook time
Total time
 
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!
Recipe type: Home Baking
Serves: 14
Ingredients
  • 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
Instructions
  1. 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
  2. Sieve all the dry ingredients, the 2 flours, sugar, baking powder and ground ginger into a large mixing bowl to remove any lumps.
  3. In a separate smaller mixing bowl add the pumpkin, yogurt, egg, vegetable oil and mix together well.
  4. Pour the wet ingredients into the dry ingredients bowl and combine all the ingredients together.
  5. Spoon the mixture into the greased loaf tin, spreading the mixture around to ensure the tin is properly filled.
  6. 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.
  7. 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.

 

Pumpkin Gingerbread Nutrition Label

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!

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 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!

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 😉

Yum

Comments

  1. You do realize that pumpkin gingerbread is one of my favorite things in this entire world, right?
    I mean, that is the entire reason for the post, if I might (correctly) assume.
    But Neil, it isn’t even my birthday yet! I guess I shall accept it for Valentine’s day. Because you are sending me this, right? PLEASE PLEASE PLEASE. Seriously. Pumpkin Gingerbread. One of the ways to my heart. Particularly if there are chocolate chips in there. And whipped cream.
    And a fresh decaf coffee. OMG. The fact that I have to go back to work now just sucks.
    Susie @ SuzLyfe recently posted…Common Yoga Mistakes Clinic: Tadasana Pose (Mountain Pose)My Profile

    • neil@neilshealthymeals.com says:

      I’ve got to say Susie, that this recipe is one I could quite easily get hooked on, so I can completely understand how it could be one of your favourites! 🙂

      As for sending you this, it does last about 5 days in a sealed container, so that’s possible. But, I have a habit of getting into trouble (like when I was jet lagged and took that apple into Australia) with exporting food 😉

      So I’ll have to just let you be imagine how good it tastes, sorry. 😛

  2. Wow – you did get this bread just right – it looks perfect for evening tea! AND breakfast even! Love that you combined pumpkin puree and yogurt in this – your pictures show how amazingly moist this is!

    • neil@neilshealthymeals.com says:

      Thanks Shashi. It really is total yum, and for Lynne to love it, when she doesn’t really like ginger, well….it must have been good! 🙂

  3. can’t go wrong with Libbys! the best!
    lindsay recently posted…5 Ways to POWER UP Your Push UpMy Profile

    • neil@neilshealthymeals.com says:

      I am so obsessed with Libby’s canned pumpkin now, Lindsay! It’s really something not known here in the U.K.and I know there are so many fantastic recipes and combinations that can be made from it, I can’t wait to try out more! 😀

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