Healthy Pumpkin Ginger Bread
A moist and flavorful pumpkin ginger bread made with wholesome ingredients like whole wheat flour, applesauce, maple syrup, and pumpkin puree. Naturally sweetened and spiced with warm fall flavors, it’s perfect for breakfast, snack, or dessert.
Ingredients
2 eggs, lightly beaten
1/4 cup whole milk (or almond milk)
1 can (15 ounce) pumpkin puree
1 tablespoon canola oil
1/2 cup unsweetened applesauce
1/2 cup real maple syrup
2 teaspoons vanilla extract
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup pomegranate seeds, plus more for serving
Instructions
- Preheat oven to 325°F (163°C) and mist a 9×5 inch loaf pan with oil.
- In a medium bowl, whisk together the eggs, milk, pumpkin, oil, applesauce, maple syrup, and vanilla extract.
- In a large bowl, mix together the whole wheat flour, all-purpose flour, ginger, cinnamon, nutmeg, salt, baking soda, and baking powder.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the pomegranate seeds without overmixing.
- Pour the batter into the prepared loaf pan and tap the pan on the counter to level.
- Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean. (60 minutes for a moist texture, 65+ minutes for firmer consistency.)
- Let cool at least 10 minutes before slicing. Serve topped with additional pomegranate seeds if desired.
Notes
- Pomegranate seeds can be folded into the batter or used only for topping.
- For extra richness, serve warm slices with a smear of salted butter.
- Great as a holiday gift or make-ahead breakfast/snack option.
- Leftovers toast well and taste great with honey or cinnamon butter.
Find it online: https://yumntasty.com/healthy-pumpkin-ginger-bread/
