Fatfree & Refıned Sugar Free Pumpkın Gıngerbread
I love pumpkin! I love it as it is, I love its color, I love its consistency… Well clearly I just love everything about it 🙂 If you are a regular reader of my blog you already know that I do have a number of recipes using pumpkin and I just can’t get enough of trying new ones every season. This time I opted for a healthy recipe and made this incredibly moist and tender, comfortably spicy little gingerbread! It was a hit on first trial so here it comes. Oh and if you don’t fancy pumpkin then you can click here and view a very similar healthy recipe for fat free and sugar free banana bread 😉
- 1 cup (250 gr) unsweetened pumpkin purée (I always make my own)
- 2 large eggs
- ¼ cup (60 ml) kephir (or buttermilk)
- ¼ cup to ½ cup (60 to 120 ml) of any natural sweetener of your choice (maple syrup, molasses, date nectar, honey, etc) *
- a scant cup of whole wheat flour (125 gr)
- ½ cup of oatmeal (ground into oat flour using your food processor)
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ginger
- a few pinches of freshly ground nutmeg
- a pinch of salt
- ½ tsp ground cloves (optional)
- ½ tsp allspice (optional)
* You can vary the amount of sweetener you add to this recipe depending on the sweetness or strength of the natural sweetener you choose.
- You can make your own pumpkin purée at home by steaming skinned and washed pieces of pumpking. They will become tender in about 20 minutes. The cooking time may vary depending on the size of the pieces. I always make at least double the amount I need and freeze half of the purée in zip-lock bags. Comes in very handy if you are in a hurry! Make sure your homemade pumpkin purée cools to room temperature before you use it.
- Heat oven to 320 F (160 C). Lightly grease and flour a loaf pan of about 5 x 8 inches (14 x 20 cm). Or lightly sprey with cooking oil and line with baking paper. Set aside.
- Using a whisk, beat eggs with sweetener first, then add the kephir or buttermilk.
- Place all spices along with the rest of the dry ingredients in a separate bowl and mix well with another clean whisk (we don’t use a sieve for whole wheat flour since we don’t want to separate the bran it contains).
- Add the dry ingredients to the egg mixture in 2-3 parts, combining after each addition. Mix until all is well combined and no lumps are left but make sure not to overmix the batter. Pour into prepared loaf pan and bake in preheated oven for about 35-40 minutes. Keep in mind that baking time will vary among different ovens. The cake is ready when toothpick comes out clean.