Description
A delicious and moist pumpkin gingerbread loaf perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 1/2 cups oat flour
- 2 tbsp molasses
- 1/2 cup brown sugar
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix together the pumpkin puree, brown sugar, milk, vegetable oil, and eggs until smooth.
- In another bowl, whisk together the oat flour, baking soda, ginger, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, add a handful of chopped walnuts or pecans to the batter before baking!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg