Pumpkin Ginger-gingerbread

Total Time: 1 hr 15 mins Preparation Time: 35 mins Cook Time: 40 mins

Ingredients

• 1 3/4 cups whole wheat pastry flour
• 2 1/2 teaspoons ground cinnamon
• 2 1/2 teaspoons ground ginger
• 3/4 teaspoon ground nutmeg
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup crystallized ginger, chopped
• 2 eggs, large
• 1 egg , large
• 1/2 cup light olive oil
• 1/2 cup molasses
• 1/3 cup brown sugar, firmly packed
• 1 cup canned pumpkin

Recipe

• 1 preheat oven to 350 degrees.
• 2 lightly grease a 9 x 9 inch baking pan.
• 3 in a large mixing bowl, whisk together whole wheat pastry flour, ground cinnamon, ground ginger, ground nutmeg, baking powder, baking soda, and salt; mix in chopped crystallized ginger.
• 4 in a medium mixing bowl, whisk together eggs, egg , light olive oil, molasses, brown sugar, and canned pumpkin.
• 5 add wet ingredients to dry, and mix until just combined; then spoon batter into prepared baking pan.
• 6 bake gingerbread for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
• 7 transfer to a wire rack to cool completely. cover, and refrigerate for 2 to 3 days before serving (for a more flavorful and moist gingerbread).