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Pumpkin 3-Ginger Bread

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"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!"
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1 h 25 m servings 180 cals
Original recipe yields 24 servings (4 8x4-inch loaves)

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease four 8x4-inch loaf pans lightly with cooking spray.
  2. 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.
  3. 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.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes.

Nutrition Facts

Per Serving: 180 calories; 0.4 g fat; 42.5 g carbohydrates; 3.8 g protein; 0 mg cholesterol; 326 mg sodium. Full nutrition

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