Gingerbread

Ingredients

– 2 Tsp. Baking powder

– 1/2 Tsp. Baking soda

– 1/2 c. Un-Packed brown sugar (add 1/4 cup more if you like sweet bread)

– 1/2 c. Un-Packed brown sugar (add 1/4 cup more if you like sweet bread)

– 1/3 c. Butter (I used Earth Balance)

– 1 c. Canned pumpkin

– 2 Eggs or Substitute

– 2 c. Whole Wheat pastry divided

– 1 1/2 Tsp. Ground cinnamon

– 1/4 teaspoon ground cloves

– 2 teaspoons ground ginger

– 1 Tbsp. Honey

– 1 tablespoon molasses

– 2 Tbsp. Turbinado Sugar for sprinkling on top

– 6 tablespoons water

 

Preparation

Preheat oven to 350Spray 4 Mini Loaf pans with non-cooking spray, set a side

 

Stir together 1 cup of flour, brown sugar, baking powder, cinnamon, ginger, cloves and baking soda.

 

Add the pumpkin, molasses, eggs, honey, water and butter.Beat with an electric mixer on low to medium speed until combined, about 30 seconds.Beat on medium to high speed for 2 minutes, scraping the sides of the bowl occasionally.