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Pumpkin Gingerbread Loaves

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Pumpkin Gingerbread Loaves

Pumpkin Gingerbread Loaves recipe













Trans-fat Free, Good source of fiber


473ml flour, all-purpose
118ml brown sugar
10ml baking powder
5ml cinnamon
2.5ml baking soda
237ml pumpkin purée (canned)
118ml molasses
2large eggs
79ml margarine
or butter
59ml milk
15ml ginger root
freshly grated, or 1 tsp dried
79ml walnuts
finely chopped, optional
30ml sugar


Grease the bottom and sides of four 4½ x 4½ 4½-inch loaf pans.

Grease only halfway up the sides. That way the loaves will have nicely rounded tops and no unwanted rims around the edges.

Set aside.

Stir together 1 cup of the flour, the brown sugar, baking powder, cinnamon, and baking soda.

Add the pumpkin, molasses, eggs, margarine or butter, and gingerroot or ginger.

Beat with an electric mixer on low to medium speed until combined, about 30 seconds.

Beat on medium to high speed for 2 minutes, scraping the sides of the bowl occasionally.

Add the remaining flour; beat for 2 minutes or until mixed.

Divide the batter evenly among the prepared pans.

For the topping, stir together the walnuts if using and sugar; sprinkle evenly over the batter in the pans.

Bake in a 180 degrees C℉ (180℃) oven for 40 to 50 minutes or until a wooden pick inserted near the center of each loaf comes out clean.

Cool the loaves in the pans on wire racks for 10 minutes.

Remove the loaves from the pans. Cool thoroughly on the wire racks. To Freeze: Wrap each loaf tightly in moisture- and vaporproof wrap. Seal, label, and freeze for up to 6 months.

To thaw, let stand, loosely covered, at room temperature for 1 hour. Or, to micro- thaw, place 1 unwrapped loaf on a microwave- safe paper towel.

Microcook, uncovered, at 30% power (medium-low) for 1 to 4½ minutes.

First published: last updated: 2015-11-02



Nutrition Facts

Serving Size 61g (2.2 oz)
Amount per Serving
Calories 64035% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 107mg 36%
Sodium 335mg 14%
Total Carbohydrate 31g 31%
Dietary Fiber 5g 18%
Sugars g
Protein 27g
Vitamin A 207% Vitamin C 5%
Calcium 20% Iron 38%
* based on a 2,000 calorie diet How is this calculated?

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