Pumpkin Gingerbread Loaf

as seen on www.mykitchenadventures1.blogspot.com

adapted from PreventionRD

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 )