I’m not a big pumpkin spice anything girl, but I am a big fan of pumpkin pie and just about any bread or muffin that has pumpkin in it. I am not, however, a big fan of the amount of fat that usually accompanies those recipes and look for any way I can to trim that aspect down so I can enjoy more of those seasonal treats.
On this first day of October, it may have been 90° and muggy in the shade where I live, but I’m kicking off my fall baking (well after dark) with this recipe for pumpkin gingerbread with no added fat.
- 3 Cups sugar
- 1 Cup applesauce or banana puree
- 4 eggs
- 2/3 Cup water
- 2 tsp ground ginger
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 3+1/2 Cups all-purpose flour
- 2 tsp baking soda
- 1+1/2 tsp salt
- 1/2 tsp baking powder
- 1-15oz can pumpkin puree
Preheat oven to 350° F (175° C). Lightly grease two 9×5 inch loaf pans.
In a large mixing bowl, combine sugar, applesauce or banana puree, and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
Bake in preheated oven until toothpick comes out clean, about 1 hour. Cool loaves completely on wire racks. Store wrapped in refrigerator.