(S) Pumpkin Gingerbread

(S) Pumpkin Gingerbread

By: Rachel's Tea



Bake Time
  • Whole-wheat pastry flour 1¾ cup
  • Cinnamon 2½ tsp
  • Ginger, ground 1 Tbsp
  • Baking powder 2 tsp
  • Nutmeg, freshly grated or ground ¾ tsp
  • Baking soda ½ tsp
  • Green kelp powder or red dulse flakes or seaweed flakes ¼ tsp
  • Truvia®, Sweet Leaf® or other stevia mixture (avoid dextrose) 1 packet
  • Sea salt 1/8 tsp
  • Large eggs, preferably omega-3 or free-range 2
  • Large egg white 1
  • Canola oil ½ cup
  • Coconut sugar 1/3 cup
  • Molasses, blackstrap organic preferred 1/2 cup
  • Pumpkin, canned 1 cup
  • Optional: ginger root, fresh, grated 1 Tbsp

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Note: - 

For A Delicious Deserts


  1. Preheat the oven to 350°F. Coat 9”x 9” baking pan with cooking spray.
  2. Combine flour, cinnamon, ground ginger, baking powder, nutmeg, baking soda, kelp powder (or dulse flakes), stevia and salt in a large bowl.
  3. Whisk eggs, egg white, oil, coconut sugar, molasses, and grated fresh ginger in a medium bowl.
  4. Whisk in pumpkin.
  5. Fold into dry ingredients until just combined.
  6. Pour into prepared pan.
  7. Bake 35 to 40 minutes until gingerbread starts to pull away from pan sides and wooden pick inserted in center comes out clean.
  8. Remove from oven and cool on rack (may also be served warm).
  9. Garnish with sliced crystallized ginger if desired.

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