Pumpkin Gingerbread

yummy MPN Pumpkin Gingerbread   






Photo courtesy of Chef Myron Norman

YIELD: 8 servings


  • 1¾ cup whole-wheat pastry flour
  • 2½ tsp cinnamon
  • 1 Tbsp ginger, ground
  • 2 tsp baking powder
  • ¾ tsp nutmeg, freshly grated or ground
  • ½ tsp baking soda
  • ¼ tsp green kelp powder or red dulse flakes or seaweed flakes
  • 1 packet Truvia®, Sweet Leaf® or other stevia mixture (avoid dextrose)
  • 1/8 tsp sea salt
  • 2 large eggs, preferably omega-3 or free-range
  • 1 large egg white
  • ½ cup canola oil
  • 1/3 cup coconut sugar
  • 1/2 cup molasses, blackstrap organic preferred
  • 1 cup pumpkin, canned
  • Optional: 1 Tbsp ginger root, fresh, grated


  1. Preheat the oven to 350°F. Coat 9”x 9” baking pan with cooking spray.
  2. Combine flour, cinnamon, ground ginger, baking powder, nutmeg, baking soda, kelp powder (or dulse flakes), stevia and salt in a large bowl.
  3. Whisk eggs, egg white, oil, coconut sugar, molasses, and grated fresh ginger in a medium bowl.
  4. Whisk in pumpkin.
  5. Fold into dry ingredients until just combined.
  6. Pour into prepared pan.
  7. Bake 35 to 40 minutes until gingerbread starts to pull away from pan sides and wooden pick inserted in center comes out clean.
  8. Remove from oven and cool on rack (may also be served warm).
  9. Garnish with sliced crystallized ginger if desired.

Nutritional information per serving: est. less than 300 cal.; 5 g protein; 49 g carbs; 16 fat (1.6 g sat. fat); 53 mg cholesterol; est. less than 250 mg sodium. 

Adapted from Prevention Magazine; found on FreshCrackedPepper.com by Nancy Emerson Lombardo, Ph.D. following Memory Preservation Nutrition®. Selected by Cheryl K. Franchi, MS, MBA, RDN, CSG, LD/N, FADA, FAND

MPN Pumpkin Gingerbread
Photo courtesy of Chef Myron Norman

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