Whether you're gluten intolerant or not, this deliciously moist pumpkin gingerbread is sure to please your taste for one of fall's best flavors. Richly spiced with ginger and nutmeg, pair a thick slice of bread with a cup of apple cider or Fair Trade coffee for breakfast, snack time or dessert.
- 1/2 cup Wild Oats Canola Oil
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 2 Wild Oats Large Eggs
- 3 tablespoons dark molasses
- 1 cup organic pumpkin puree
- 1 cup organic oat flour
- 1/2 cup brown rice flour
- 1/2 cup buckwheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger, ground
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 2 tablespoons turbinado sugar
Preheat oven to 350 degrees F. Mix together oil, sugar, vanilla, eggs, molasses and pumpkin.
Sift together the flours, baking powder, salt and spices. Fold dry mixture into the wet mixture.
Pour batter into a lightly greased loaf pan, and sprinkle with turbinado sugar.
Bake for 35 to 45 minutes, or until a knife or toothpick inserted in the center comes out clean. Cool, slice and enjoy with a steamy cup of spiced apple cider.
Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved.
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