Welcome back to Blogmas! I hope you’re enjoying reading these posts, because I’m certainly having a blast making them. It forces creativity and a little more special effort to be put into each post, and having new content helps keep things fresh around here. As I type this up today, I’m cuddling under a blanket with my trusty sidekick.


I brought him here, oh, 4-5 hours ago, to help me read microbiology and he has not moved. During that time, I’ve done reading, eaten lunch, made this recipe, and walked the dog. He’s still snoozing. No shame.

Today’s recipe is another idea that popped into my head while walking around the zoo and dreaming of the holidays. My FAVORITE healthy pumpkin bread recipe ever doesn’t actually call for any spices, so I usually add a ton of pumpkin pie spice and cinnamon to make pumpkin bread. But I thought, huh, why not make this into gingerbread? And just add gingerbread spices? I don’t have the original source of the recipe since it’s a print out from many years ago, but I adapted it to make delicious pumpkin gingerbread.


This loaf has a warm flavor that just feels like the holidays. Even though we have yet to get a tree or put up decorations, when that sweet, molasses-ginger scent fills the house, I know it’s December!


This recipe also packs a bit of a nutritional punch: it’s filled with Vitamin A from pumpkin, lots of important minerals from molasses (iron, calcium, magnesium, and more), and it isn’t a sugar bomb.

Pumpkin Gingerbread



2 1/4 c flour (I used GF but this recipe works well with half whole wheat and half white)

1/2 T baking powder

1 t baking soda

1 t salt

1 large egg

1 egg white

1 can of pumpkin (about 1.5 c)

1/4 c oil (I used avocado but you could use any type of vegetable oil)

1/2 c molasses

1/4 c packed brown sugar

1 t vanilla

2 t ginger

1/4 t nutmeg

1/8 t cloves

1 t cinnamon

powder sugar for dusting (optional)


  1. Preheat oven to 350 degrees.
  2. Whisk all dry ingredients besides the sugar together in a large bowl.
  3. Stir in wet ingredients until well blended.
  4. Pour batter into a tinfoil-lined loaf pan.
  5. Bake for 50-60 minutes, or until done.
  6. Sprinkle powdered sugar on top. Enjoy!


*Extra points if you have a holiday-themed plate.



One comment on “Blogmas Day 3: Pumpkin Gingerbread

  1. Pingback: Blogmas Day 5: 4 Ways to Make Spaghetti Squash for the Lazy College Grad | Fitness is Sweet

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