Home Cooking

Carb Lover's Gingerbread--Pumpkin Variation


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Carb Lover's Gingerbread--Pumpkin Variation

fresser | Nov 21, 2005 09:23 AM

I loved this recipe so much that I figured that even though I wanted to make pumpkin bread, i could probably figure out a way to use the base recipe for this flavor. Like the last time, I substituted 1/2c applesauce for 1/2c of the oil, using, thus, just 1/2c oil overall. For the sugar, I used 1/2c turbinado instead of 1c sugar and then 3/4c blackstrap molasses & 1/4 c. rice syrup, as I still don't have any light molasses. oh, and I cut the ginger from 5tsp to 2 and added 1tsp cardamom.
I put in 1c pumpkin and about 3/4c chocolate chips.
Because this is so moist, it needs to bake for ~1hr and eventually, I went from 350, to 375, to 400, to expedite the baking. Turned out very moist, not too sweet, i really like it!
I brought most of it in to work and it is already gone!
Thanks again, Carb Lover!!

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