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Nutrition Facts
Serving Size 1 (76g) Recipe makes 24 servings
Calories 249
Calories from Fat 92		(37%)
Amount Per Serving		%DV
	Total Fat 10.3g	15%
	Saturated Fat 1.0g	4%
	Monounsaturated Fat 5.7g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 35mg		11%
Sodium 180mg		7%
Potassium 182mg		5%
Total Carbohydrate 37.8g		12%
	Dietary Fiber 2.3g	9%
	Sugars 24.2g
Protein 3.6g		7%
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Whole Wheat Pumpkin Gingerbread

Recipe #398878 | 1¼ hours | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Amethyst42
Nov 11, 2009

I am adapting this from Pumpkin Gingerbread on Allrecipies, so I can have the nutritional evaluation with whole wheat instead of white flour and brown sugar.

SERVES 24 , 2 loaves (change servings and units)

Ingredients

2 cups brown sugar
3/4 cup white sugar
1 cup canola oil
4 eggs
2/3 cup water
2 cups pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 1/2 cups whole wheat flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder

Directions

1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2
In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
3
In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
4
Bake in preheated oven until toothpick comes out clean, about 1 hour.