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Pumpkin Gingerbread
Makes 32 servings
2 cups whole wheat pastry flour, (soft flour)
1 cup whole grain cornmeal
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon allspice
1 1/4 cups cooked pumpkin, mashed
1 1/4 cups apple juice, or orange juice
3/4 cup granulated sugar substitute, or 18 packets
3/4 cup raisins, (optional)
Combine dry ingredients and mix well. Add pumpkin, apple/orange juice, and molasses and stir just until dry ingredients are moistened. Fold in raisins if desired. Coat 4 one-pound cans with nonstick cooking spray. Divide the batter among the cans and bake at 300 F for 40-45 minutes, or just until a toothpick inserted in the center of the loaf comes out clean. Remove from oven and let sit 10 minutes. Invert loaves onto a wire rack, turn right side up and cool before slicing and serving.
Nutrition Facts
Amount Per Serving:
Calories 54 - Calories from Fat 2
Percent Total Calories From:
Fat 4%, Protein 11%, Carbohydrate 84%
Totals and Percent Daily Values (2000 calories):
Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 27mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 2129 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
