Low Carb Fall Recipes: Pumpkin Gingerbread recipe

/, Easy Low Carb Diabetes recipes, October 2018 Newsletter/Low Carb Fall Recipes: Pumpkin Gingerbread recipe
Facebooktwittergoogle_plusredditlinkedinmail
Diabetes Bites Newsletter

Type 1 or 2 Diabetes? Enjoy These Healthy, Low Carb Recipes That Are Also Delicious! This Month we are getting into the Pumpkin craze: Pumpkin Gingerbread recipe

fall recipes Pumpkin Gingerbread

Gingerbread on its own is delicious. When it’s baked with added pumpkin puree, it becomes spectacular!

Ingredients:

  • 12 tablespoons butter, melted, plus extra for pan

  • 2 ½ cups flour, plus more for pan

  • 2 teaspoons baking powder

  • 1 tablespoon ground ginger

  • 1 teaspoon cinnamon

  • ½ teaspoon nutmeg

  • 1 teaspoon salt

  • 1 (15-ounce) can pumpkin puree

  • 1 cup white sugar

  • 1 cup packed dark brown sugar

  • 3 eggs


Directions: 

Preheat oven to 325F. Butter and flour two loaf pans.

In a large bowl, sift together flour, baking powder, ginger, cinnamon, nutmeg, and salt. In a separate large bowl, whisk together the butter, pumpkin, sugars, and eggs. Add flour mixture and stir until just combined.

Divide batter evenly between prepared pans and bake 45 to 50 minutes, until a toothpick inserted in the middle comes out clean. Cool 15 minutes, remove from pans, and cool completely before serving.


Nutrition facts

For 1 slice (with loaf cut into 16 slices or made into 16 muffins, with flour and regular sugars)

Calories: 284

Carb: 39g

Fat: 12g

Protein: 5g

Back to October 2018 Newsletter

About the Author:

Leave A Comment