Pumpkin Gingerbread Loaf

When I saw the recipe for this quick bread on one of my favorite food blogs,  PreventionRD, yesterday, I just knew I had to make it. Pumpkin + gingerbread?  A hit for sure!  Nicole's bread looked fabulous but it looked  like it focused more on the flavor of the pumpkin, and I wanted to make a true gingerbread loaf with just a hint of pumpkin...and that is what I got after I made a few changes to the recipe.

Pumpkin is not the star in my version of this recipe...rather since it was written as a vegan recipe ( no butter, no milk, no eggs) it's roll is moisture...and it does a perfect job of it!  Nicole is always saying how she loves vegan muffins and quick bread recipes because they are so moist!  And she is 100% correct!  The addition of candied ginger in the batter takes the ginger flavor over the top!  But no worries, if you don't have candied or crystallized ginger, you can use golden raisins instead. 

I am a huge fan of gingerbread.  I have a hard time resisting it when it shows up at Starbuck's around Thanksgiving.  This recipe does not disappoint in the gingerbread taste department while still being fairly low in the fat and calorie department...and I am sure a huge difference from Starbuck's version!  I divided up the loaf into 16 servings.  I find it easiest to slice the loaf into 8 pieces and then cut each of those pieces in half for a serving size. 

With a warm cup of coffee in the afternoon, this moist and dense quick bread is the perfect treat! 

Pumpkin Gingerbread Loaf

adapted from PreventionRD

Printable Recipe

Yield - 1 ( 9 x 5") loaf,   Servings - 16,   Serving Size - 1/16th of loaf,   Points Plus per Serving - 4 points+

Calories - 134.6,   Total Fat - 3.6g,   Carb. - 24.4g,   Protein - 1.7g,   Fiber - 1.1g

1 3/4 cup whole wheat pastry flour ( or all purpose flour )

1 tsp baking soda

1/4 tsp baking powder

3 TBS granulated sugar

1/2 tsp salt

1 heaping tsp ground ginger

1 tsp ground cinnamon

1/4 tsp cloves

zest of one orange

1/2 cup unsulphered molasses

1/4 cup canola oil

1/4 cup orange juice

1 1/2 cups canned pumpkin puree

1 oz. crystallized or candied ginger, chopped

sprinkling of turbinado ( raw) sugar for top ( optional )

1.  Preheat oven to 375 degrees F.   Spray 9 x 5" loaf pan with cooking spray ( I use Baker's Joy ). 

2.  In large bowl, combine the flour, baking soda, baking powder, sugar, salt, spices and orange zest.  Set aside.  

3.  In med bowl or 4-cup glass measure, combine the molasses, canola oil, orange juice and pumpkin puree.

4.  Pour the wet ingredients into the dry ingredients and stir until just combined.    Stir in the chopped candied or crystallized ginger.  Pour batter into prepared pan, sprinkle on turbinado sugar, if using,  and bake in oven for 50 - 60 minutes, or until toothpick inserted into center comes out clean.  Cool on wire rack and slice once cooled.  ( if you slice it while it is still very warm, since the bread is so moist and tender, the slices will easily fall apart!  Waiting is hard, but worth it!  I know, because I didn't wait!  lol ) 

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I really loved this version of this quick bread!  Moist, dense, tender and spicy! 

Hard to believe that Halloween is just around the bend!  I bought my candy to give out, and it is patiently waiting.  The cost of candy has gone up so much, I didn't buy as much as I have in the past.  I figure when I am out, I am out.  It is a good thing not to have too much though, as there won't be tempting leftovers!   How easy is it to pop one of those fun sized candy bars into your mouth without even thinking about it??  

What is your strategy to keep your hands out of the candy this Halloween?  I am not sure if my kids are going trick or treating this year ( they are getting to that age, ya know) and my daughter is away at college...so I don't suspect I will have stray candy to tempt me this year.  But in the past years, I have always made the kids keep their candy out of my sight and up in their rooms.  It worked most of the time!