This was inspired by Pumpkin Gingerbread to give credit where it's due. In an effort to make this a healthier snack, I use applesauce, egg whites, and whole wheat flour instead of oil, eggs, and regular flour. It's moist and delicious and hard to eat just one slice!



Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease four 8x4-inch loaf pans lightly with cooking spray.

  • Combine white sugar, brown sugar, applesauce, and egg whites in a large bowl; beat with an electric mixer until smooth. Add pumpkin puree, water, crystallized ginger, and fresh ginger; beat until well blended.

  • Mix whole wheat flour, baking soda, salt, ground ginger, cinnamon, allspice, cloves, and baking powder together in a bowl. Add to pumpkin mixture and beat until well blended. Divide batter among loaf pans.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes.

Nutrition Facts

179.7 calories; protein 3.8g 8% DV; carbohydrates 42.5g 14% DV; fat 0.4g 1% DV; cholesterolmg; sodium 326mg 13% DV. Full Nutrition