Pumpkin-Ginger Bread
Total Time
Recipe Type: Breakfast, Dessert, Bread
Yield: Makes 1 loaf
- 1½ cups pumpkin puree
- 1¼ cups unbleached all purpose flour
- ¾ cup sugar
- 1 tsp baking soda
- ¼ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ tsp nutmeg
- 1 tsp cinnamon
- ¼ tsp salt
- 2 tbsp vegetable oil
- 2 large egg whites
- 1½ tsp vanilla extract
- 2 tbsp pepitas
- Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan with baking spray or butter.
- In a medium bowl, combine the flour, sugar, baking soda, cloves, ginger, nutmeg, cinnamon, and salt. Set aside.
- In a large bowl mix oil, egg whites, pumpkin puree, and vanilla and beat until thick.
- Add flour mixture, then blend until combined. Do not over mix.
- Pour batter into the prepared loaf pan, top with pepitas and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool at least 20 minutes before slicing.
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2011/pumpkin-ginger-bread/
2.1.7