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Categories:
whole wheat pastry flour ground cinnamon ground ginger ground nutmeg baking powder baking soda salt ginger eggs egg light olive oil molasses brown sugar pumpkin
Viewed: 32 - Published at: 6 years agoIngredients
- 1 34 cups whole wheat pastry flour
- 2 12 teaspoons ground cinnamon
- 2 12 teaspoons ground ginger
- 34 teaspoon ground nutmeg
- 2 teaspoons baking powder
- 12 teaspoon baking soda
- 14 teaspoon salt
- 13 cup crystallized ginger, chopped
- 2 eggs, large
- 1 egg white, large
- 12 cup light olive oil
- 12 cup molasses
- 13 cup brown sugar, firmly packed
- 1 cup canned pumpkin
Method
- Preheat oven to 350 degrees.
- Lightly grease a 9 x 9 inch baking pan.
- In a large mixing bowl, whisk together whole wheat pastry flour, ground cinnamon, ground ginger, ground nutmeg, baking powder, baking soda, and salt; mix in chopped crystallized ginger.
- In a medium mixing bowl, whisk together eggs, egg white, light olive oil, molasses, brown sugar, and canned pumpkin.
- Add wet ingredients to dry, and mix until just combined; then spoon batter into prepared baking pan.
- Bake gingerbread for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer to a wire rack to cool completely.
- Cover, and refrigerate for 2 to 3 days before serving (for a more flavorful and moist gingerbread).
