The Holidays are just around the corner and one of the best comfort foods for this time of year is gingerbread. So, I thought I’d share this wonderful pumpkin gingerbread recipe with all of you. It’s perfect for Thanksgiving,  Christmas or as a delicious dessert or snack.

Serves:  Prep: 10min|Cook: 1hr 0min |Total: 1hr 10min

* 1 3/4 C whole wheat pastry flour
* 2 1/2 tsp ground cinnamon
* 2 1/2 tsp ground ginger
* 2 tsp baking powder
* 3/4 tsp freshly grated nutmeg
* 1/2 tsp baking soda
* 1/4 tsp salt
* 1/4 C chopped crystallized ginger
* 2 lg eggs
* 1 lg egg white
* 1/2 C canola oil (MUFA)
* 1/2 C sunrise ginger syrup
* 1/3 C packed brown sugar
* 1 C canned pure pumpkin

Preheat oven to 350 degrees F. Coat 9″ x 9″ baking pan with cooking spray.
Combine flour, cinnamon, ground ginger, baking powder, nutmeg, baking soda, and salt in large bowl. Stir in crystallized ginger.
Whisk eggs, egg white, oil, ginger syrup, and sugar in medium bowl. Whisk in pumpkin. Fold into dry ingredients until just combined. Pour into prepared pan.
Bake 35 to 40 minutes until gingerbread starts to pull away from pan sides and wooden pick inserted in center comes out clean. Remove from oven and cool on rack (may also be served warm). Garnish with sliced crystallized ginger if desired.

Enjoy this tasty recipe and Happy Holidays!

Ask your local grocer to carry Kilimanjaro Foods’ line of gourmet sauces