Gingerbread

• 2 cups Whole Wheat Pastry Flour
• 1/2 cups Brown Sugar (unpacked)
• 2 teaspoons Baking Powder
• 1-1/2 teaspoon Ground Cinnamon
• 1/4 teaspoons Ground Cloves
• 1/4 teaspoons Ground Ginger
• 1/2 teaspoons Baking Soda
• 1 cup Canned Pumpkin (not Pie Filling)
• 1/3 cups Molasses (I Used Blackstrap)
• 2 whole Eggs Or Egg Substitute
• 1 Tablespoon Honey
• 1/4 cups Water
• 1/3 cups Butter (I Used Earth Balance)
• 2 Tablespoons Turbinado Sugar Or Sugar In The Raw
• 1 Tablespoon Chopped Walnuts (optional)
• 1 Tablespoon Crystalized Ginger (Optional)

1. Preheat oven to 350F.
2. Spray four mini loaf pans with non-stick cooking spray, set aside.
3. Stir together 1 cup of flour, brown sugar, baking powder, cinnamon, ginger, cloves and baking soda.
4. Add the pumpkin, molasses, eggs, honey, water and butter.
5. Beat with an electric mixer on low to medium speed until combined, about 30 seconds.
6. Beat on medium to high speed for 2 minutes, scraping the sides of the bowl occasionally.
7. Add the remaining flour; beat for 2 minutes or until mixed.
8. Divide the batter evenly among the prepared pans.
9. For the topping, sprinkle turbinado sugar evenly over all the batter in the pans.
10. Time to add the optional toppings: Sprinkle crystalized ginger and/or chopped walnuts over loaves.
11. 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.
12. Cool the loaves in the pans on wire racks for 10 minutes. Remove the loaves from the pans. Cool thoroughly on the wire racks.
13. Serving Size: 4 mini loaves
14. Number of Servings: 24 (6 slices per loaf)
15. Calories per serving: 85, Fat: 2.6, Sodium: 84, Potassium: 119, Carbs: 15, Fiber: 2, Sugar: 6.6, Protein: 2

whole wheat pastry flour, brown sugar, baking powder, ground cinnamon, ubc, ubc, baking soda, molasses, eggs, honey, ubc, butter, turbinado sugar, walnuts, ginger

Taken from tastykitchen.com/recipes/breads/gingerbread-2/ (may not work)