Gingerbread

Ingredients

2 c. Whole Wheat pastry divided

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

2 Tsp. Baking powder

1 1/2 Tsp. Ground cinnamon

1/4 tsp.Ground cloves

1/4 tsp. Ground ginger

1/2 Tsp. Baking soda

1 c. Canned pumpkin

1/3 c. Molasses ( I used Blackstrap)

1 Tbsp. Honey

2 Eggs or Substitute

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

1/4 c. Water

2 Tbsp. Turbinado Sugar for sprinkling on top

Optional Toppings: Crystallized Ginger,Walnuts

Preparation

Preheat oven to 350

Spray 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.

Add the remaining flour; beat for 2 minutes or until mixed.

Divide the batter evenly among the prepared pans.

For the topping, sprinkle Turbinado Sugar evenly over all the batter in the pans. Optional Toppings: Sprinkle Crystalized Ginger and Walnuts over other loafs

Bake in a 350 F oven for 35-40 minutes or until a wooden pick inserted near the center of each loaf comes out clean.

Cool the loaves in the pans on wire racks for 10 minutes. Remove the loaves from the pans. Cool thoroughly on the wire racks.

If you want a frosting on the bread (Recipe from Oh She Glows): Mix 1 3/4 cups powdered sugar, 1/2 Cups of butter, 1 tsp vanilla, 1 Tbsp of Pumpkin Spice. Beat together in a bowl until it is the mixture you like. If it is to thick add milk to water it down. I served the frosting as a side, for those who are watching there calories. he he

Serving Size: 4 Mini Loafs

Number of Servings: 24 (6 slices per loaf)

Calories per serving: 85, Fat: 2.6, Sodium: 84, Potassium: 119, Carbs: 15, Fiber: 2, Sugar: 6.6, Protein: 2