Pumpkin Gingerbread
This pumpkin gingerbread is so delicious and has an amazingly moist texture and a fantastic zingy ginger taste.
Servings 14
Calories 141kcal
Equipment
Ingredients
- Low calorie cooking oil spray
- 150 g plain flour
- 150 g wholemeal flour
- 150 g light soft brown sugar
- 1 teaspoon baking powder
- 1 tablespoon ground ginger
- 200 g Libby’s solid pack pumpkin
- 100 g no fat Greek yogurt
- 1 large egg , beaten
- 1 tablespoon vegetable oil
Instructions
- 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.
Notes
Calories in nutrition label are per slice.
Nutrition
Calories: 141kcal | Carbohydrates: 27.9g | Protein: 3.7g | Fat: 2.1g | Saturated Fat: 0.5g | Monounsaturated Fat: 0.9g | Trans Fat: 0.9g | Cholesterol: 14.2mg | Sodium: 38mg | Fiber: 1.6g | Sugar: 11.1g | Vitamin A: 350IU | Vitamin C: 1.7mg | Calcium: 50mg | Iron: 0.9mg