This pumpkin gingerbread is so delicious. With an amazingly moist texture and a fantastic zingy ginger hit, it’s hard to believe that it’s only 141 calories per slice and low in fat too!
Between my other half and I, this pumpkin gingerbread didn’t last long in our house.
Now, considering that she 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 if there’s any left!) 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 healthy pumpkin gingerbread recipe! 🙂
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 on my weightloss journey.
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.
I’m looking forward to much more experimenting with other such combinations in the future! I’ve a few up my sleeve 😉
For This Pumpkin Gingerbread You May Need….
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- Loaf tin
- Measuring spoons
- Kitchen scale
- Measuring jug
- Large mixing bowl
- Pyrex mixing glass bowl
- Wooden spoon
- Wooden skewers
- Wire baking rack.
As you can see it’s relatively inexpensive and its perfect for loaf cake recipes.
Plus it’s teflon coated and comes with a lifetime guarantee.
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Other Similar Baking Recipes You Might Also Like
- Pumpkin and walnut loaf is a delicious moist pumpkin bread filled with crunchy little pieces of walnut. Made from whole wheat flour this tasty sharing recipe is a healthy way to enjoy pumpkin in baking.
- Healthy banana and walnut loaf is the perfect accompaniment to your coffee/tea break. It’s delicious and easy to make with a superb moist texture. Filled with crunchy walnuts it’s also a great budget cake.
- Cherry bakewell loaf cake is an easy and delicious budget cake with all the flavours of a bakewell tart. Topped with a layer of icing sugar it’s perfect for sharing with friends.
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 141 calories per slice and low in fat too!
Pumpkin Gingerbread Recipe
Delight your friends with a slice of this alternative gingerbread recipe. They’ll love it (and so will their waistlines!).
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
- Low calorie cooking oil spray
- 150 g plain flour
- 150 g wholemeal flour
- 150 g light soft brown sugar
- 1 tsp baking powder
- 1 tbsp ground ginger
- 200 g Libby’s solid pack pumpkin
- 100 g 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.