Pumpkin Gingerbread Loaf
NUTRITIONAL NOTES
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.
Gluten-Free
Yields: Two small loaf pans ~OR~ One 9x13 cake pan ~OR~ 24 muffins
Ingredients:
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)
Directions:
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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.
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In a large bowl mix together the coconut oil (or butter) and 1 cup of sugar until well blended.
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Add eggs, one at a time, mixing well until fully incorporated. Stir in vanilla, molasses and pumpkin, mix until smooth.
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Add in the flour, baking powder, baking soda, salt, spices, ginger. Mix well. Add chocolate chips, is using.
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Scoop the batter into the greased loaf pans or the muffin cups, filling the cups about 2/3 full.
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Sprinkle two tablespoons of sugar over the tops of the loaves or muffins.
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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.
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Remove the gingerbread from the oven and let it cool for 15 minutes before taking it out of the pan(s).
