Pumpkin Gingerbread Loaf
PUMPKIN: Extremely high in fiber and low in calories, pumpkin packs an abundance of disease-fighting nutrients. The key nutrient in pumpkin is the synergistic combination of carotenoids. Pumpkin contains one of the richest supplies of bioavailable carotenoids known to man.
Yields: Two small loaf pans ~OR~ One 9x13 cake pan ~OR~ 24 muffins
½ cup coconut oil or butter, melted
½ cup apple sauce
1 cup, 2 tbsp turbinado sugar, divided
3 large eggs
1 tsp vanilla
2 tablespoon molasses
1 ½ cups pumpkin puree
2 ½ cup gluten free flour blend
2 teaspoons baking powder
½ tsp baking soda
¾ tsp salt
2 teaspoons cinnamon
¼ teaspoon allspice
½ teaspoon nutmeg
2 teaspoons ground ginger
½ cup chocolate chips (optional)
Preheat your oven to 350°F. Grease two 8 1/2" x 4 1/2" loaf pans for loaves; if you're making muffins, grease 24 muffin cups, or line them with muffin papers.
In a large bowl mix together the coconut oil (or butter) and 1 cup of sugar until well blended.
Add eggs, one at a time, mixing well until fully incorporated. Stir in vanilla, molasses and pumpkin, mix until smooth.
Add in the flour, baking powder, baking soda, salt, spices, ginger. Mix well. Add chocolate chips, is using.
Scoop the batter into the greased loaf pans or the muffin cups, filling the cups about 2/3 full.
Sprinkle two tablespoons of sugar over the tops of the loaves or muffins.
Bake the loaves for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean. If using a cake pan, bake for about 30 minutes, and if making muffins, bake for 18-20 minutes.
Remove the gingerbread from the oven and let it cool for 15 minutes before taking it out of the pan(s).