Recipe: Pumpkin Ginger Bread

I would like to share a great recipe for a bread that is perfect for the fall/winter seasons…Pumpkin Ginger Bread.  I love cooking with pumpkin because not only does it taste great, but it is tremendously healthy.  It is a good source of fiber, and it’s loaded with antioxidants such as vitamin A, vitamin C, vitamin E.  In fact, it is one of the vegetables with the highest amount of vitamin A which is good for vision, skin and can help protect against certain types of cancers.

I made some modifications to the original recipe to make this bread healthier and lower in calories, and it still tastes delicious!  The following recipe makes 3 loaves of bread, and freezes very well:


  • 2 1/2 Cups Sugar
  • 1 Cup Applesauce
  • 4 Eggs (or 8 Egg Whites)
  • 1 (16 oz) can Pumpkin
  • 1/2 of a large knob of Ginger, grated (1-2 Tbsp depending on your taste)
  • 3 Cups Flour (can use 1 cup whole wheat flour and 2 cups all purpose flour for added fiber and nutrients)
  • 2 tsp Baking Soda
  • 2 tsp Salt
  • 1 tsp Baking Powder
  • 1 tsp Nutmeg
  • 1 tsp Cinnamon
  • 1 tsp Allspice
  • 2/3 Cup Water


  • Combine sugar, applesauce and eggs in bowl, and mix well.  Stir in pumpkin and grated ginger until blended.
  • Mix flour, baking soda, salt, baking powder, nutmeg, cinnamon and allspice together.  Add to pumpkin mixture and mix well.  Stir in water.
  • Pour evenly into three greased 8×4 inch loaf pans.  Bake at 350 degrees for 50 minutes to 1 hour or until toothpick comes out clean

Nutrition Facts:

Serving size: 24 slices (8 slices per loaf)

167 calories, 1 gm fat, 0 gm saturated and trans fats, 320 mg sodium, 37 gm carbohydrate, 1 gm fiber, 3 gm protein.

Bonus: 45% vitamin A

Serving size: 36 (12 slices per loaf)

111 calories, 1 gram fat, 214 mg sodium, 25 gm carbohydrate, 1 gm fiber, 2 gm protein.

Bonus: 30% vitamin A