Four Ingredient Pumpkin Gingerbread

4 Ingredient Pumpkin Ginger Bread

September 30, 2015   10 Comments

This lovely gingerbread includes only four ingredients.

Yes, I AM a superhero (in my own mind).

The truth is that I am the opposite of a superhero because I cheated. Please don’t tell my children because they are learning NOT to cheat at this very moment.

I used Hodgson Mill’s whole wheat gingerbread mix instead of mixing together flour, sugar, spices, etc. This mix is 100% whole grain and has a recognizable ingredient list:

Whole Grain Whole Wheat Flour, Malt Extract, Brownulated Sugar, Wheat Starch, Milled Flax Seed, Chia Seed, Baking Soda, Vital Wheat Gluten, Cinnamon, Salt, Cloves, Vegetable Protein, Ginger

I found this mix next to the more conventional Betty Crocker mixes in the baking aisle. It might also be in the “natural foods” section of your grocery store.

I was going to simply add a 15-ounce can of pumpkin puree and call it done. My goal was a TWO ingredient gingerbread but I couldn’t do it. The batter was too much like paste and I worried that the absence of fat would turn it into something that tasted flat.

I added an egg (because it is nutritious) and ½ cup of milk to get a pretty delicious bread. Is it as good as one with a stick of butter? Noooo. But, it has a nice flavor and I love that it is whole grain. One slice has 111% of your daily value of vitamin A and 21% of your daily value of iron. Yes!

Have you tried to “doctor” mixes? Please share.

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Pumpkin Gingerbread Recipe

Makes 12 slices

1 box Hodgson Mill Whole Wheat Gingerbread Mix
1 15-ounce can pumpkin puree
1 egg
½ cup milk (regular, skim, almond, soy, whatever you have will work)

Preheat oven to 350 F. Lightly grease an 8x8x2 square pan. Mix together gingerbread mix, pumpkin, egg, and milk until well blended. Bake for 30-35 minutes or until a toothpick inserted in center comes out clean.

For one slice: 151 calories, 0.7 g fat, 31.4 g carbohydrates, 12.2 g sugar, 3.5 g protein, 3.4 g fiber, 315 mg sodium, 4 Points+

Points values are calculated by Snack Girl and are provided for information only.
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Hodgson Mill Whole Wheat Gingerbread Mix, 15-Ounce Units (Pack of 6)

$43.67   $21.54

Amazon.com


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10 Comments:

This looks so good! And I love easy recipes. Not sure anyone else will eat it but I don't care because I'll make it for ME! :)

on September 30, 2015

Warning- they changed the ingredients in this product since you wrote about it last fall! had been watching this gingerbread mix on Amazon for the price to come down. Well it did! But then I read the recent reviews and saw how they changed the ingredients and now people do not like it. That's why the price came down!

on September 30, 2015

@Erika - Thank you for catching this for me. I looked at the photo of the box and it has the same ingredients as last year BUT the Hodgson Mills website has different ingredients:
Whole Grain Whole Wheat Flour, Malt Extract, Brownulated Sugar, Wheat Starch, Milled Flax Seed, Chia Seed, Baking Soda, Vital Wheat Gluten, Cinnamon, Salt, Cloves, Vegetable Protein, Ginger

I am going to change the above post and test the recipe today and make sure it works.

on September 30, 2015

Snack Girl!! I'm disappointed! It's not "four ingredients" if you're a 'from scratch' baker.

on September 30, 2015

Lisa - please post your testing results!

on September 30, 2015

@Robin - Don't worry - I will. I feel bad for reposting the recipe without understanding that they had changed their formula. argh.

on September 30, 2015

Not really a recipe here, but it is nice to be able to substitute pumpkin in tons of baking recipes. You can mix 2c pumpkin with virtually any boxed cake mix (2 ingredient?) and it turns out deliciously.

on September 30, 2015

Sounds excellent! Yeah, so it's not truly 4 ingredients, but it sounds healthier than most box mixes and it's so easy. Can't wait to try it. 😊

on September 30, 2015

Yay! Another great recipe...I'm awaiting the results before I go through the trouble of making it. I pray it's awesome! Thanks Lisa...

on October 5, 2015

Tardy to the party, but I made it tonight using whatever gingerbread my LGS had on the shelf. It is DELICIOUS. I am just hoping it lasts long enough so I can try it tomorrow to see if it improves further or stales. I added 1/2 C raisins just cuz.

on October 13, 2015


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