Pumpkin 3-Ginger Bread

This was inspired by Pumpkin Gingerbread to give credit where it's due. In an effort to make this a healthier snack, I use applesauce, egg whites, and whole wheat flour instead of oil, eggs, and regular flour. It's moist and delicious and hard to eat just one slice!

• Preparation Time: 30 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 25 mins
• Calories: 180 Calories

Ingredients

• 1 ½ cups white sugar
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• ½ teaspoon baking powder
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• 2 teaspoons baking soda
• 1 ½ teaspoons salt
• ⅔ cup water
• 1 cup applesauce
• 1 cup egg whites
• 3 ½ cups whole wheat flour
• cooking spray
• 1 tablespoon freshly grated ginger
• 1 ½ cups firmly packed brown sugar
• 1 (15 ounce) can plain pumpkin puree
• ¼ cup finely chopped crystallized ginger

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes.

Step 2

Preheat oven to 325 degrees F (165 degrees C). Grease four 8x4-inch loaf pans lightly with cooking spray.

Step 3

Combine white sugar, brown sugar, applesauce, and egg whites in a large bowl; beat with an electric mixer until smooth. Add pumpkin puree, water, crystallized ginger, and fresh ginger; beat until well blended.

Step 4

Mix whole wheat flour, baking soda, salt, ground ginger, cinnamon, allspice, cloves, and baking powder together in a bowl. Add to pumpkin mixture and beat until well blended. Divide batter among loaf pans.