Gingerbread
Servings
8Serving size
1 sliceBread will keep for 72 – 96 hours in a plastic bag. Reheat gently. This will freeze fairly well if sealed tightly in a plastic bag. This recipe can be multiplied by two but must be cooked in two separate loaf pans.
Ingredients
| 2 large Egg yolk(s) |
| 1/2 cup Z-Sweet / Stevia |
| 1/2 cup Pumpkin, canned, without salt |
| 1/2 cup Applesauce (unsweetened) |
| 1/2 tsp. Vanilla extract |
| 2 Tbsp Molasses |
| 1/2 cup Reduced fat buttermilk |
| 3 large Egg white(s) |
| 1 1/4 cup Enriched all purpose white flour |
| 3/4 cup Whole wheat flour |
| 1/4 tsp. Salt |
| 2 tsp. Baking powder |
| 1/2 tsp. Baking soda |
| 1 tsp. Ground cinnamon |
| 2 tsp. Ground ginger |
| 1/4 cup Wheat germ |
Instructions
Whisk the egg yolk until smooth. Add the canola oil and whisk together until smooth. Add the Z-Sweet, applesauce, pumpkin and vanilla extract and whisk until smooth. Whisk in the molasses.
In separate bowl whisk the egg whites until they begin to be very frothy and white. Do not beat into stiff peaks (the egg whites should about triple in volume).
Place the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon, ginger and wheat germ in a sifter and sift into the mixing bowl.
Gently fold the creamed mixture together with the flour mixture. Add buttermilk and fold until smooth. As soon as the mixture is well blended add the frothed egg whites and fold together until smooth.
Pour the batter into the lined Pyrex dish. Place the loaf pan in the preheated oven. Bake for 50 minutes.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is such an easy recipe to make and gingerbread is the perfect breakfast. Low in calories and fat and high in fiber, you can’t go wrong with the flavors that you loved as a kid.