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    You are in: Home / Recipes / Whole Wheat Pumpkin Gingerbread Recipe
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    Whole Wheat Pumpkin Gingerbread

    Average Rating:

     1 Total Reviews

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    • on March 31, 2010

      I wasn't sure just what to expect from a pumpkin gingerbread, however, I like both and thought it would be an interesting combo. It's exactly that, an interesting blend of flavors that works. Don't expect a gingerbread with a slight pumpkin essence or a spicy pumpkin bread. The spicing is very mild and while the pumpkin is certainly there if someone received a slice without knowing that it was I think the reaction would be "This is really good, but, what is it". It's sure quick and easy to make and mine was done in 45 mins. I made a single loaf using 1/2 a cup of Splenda brown and 1/4 cup of Splenda granulated, one whole egg and 1/4 cup of egg white, doubled the cinnamon and used 1/4 each of nutmeg and mace. The bread is lovely, moist and very nice with French Vanilla tea. Made for PAC, Spring '10.

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    Nutritional Facts for Whole Wheat Pumpkin Gingerbread

    Serving Size: 1 (76 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 249.2
     
    Calories from Fat 92
    37%
    Total Fat 10.3 g
    15%
    Saturated Fat 0.9 g
    4%
    Cholesterol 35.2 mg
    11%
    Sodium 180.9 mg
    7%
    Total Carbohydrate 37.7 g
    12%
    Dietary Fiber 2.2 g
    9%
    Sugars 24.1 g
    96%
    Protein 3.5 g
    7%
    Detailed Nutrition Values About Nutrition Info
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