Ingredients
2 c. whole-wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
4 tsp ground ginger
2 tsp ground cinnamon
1 tsp allspice
1/2 tsp ground cloves
1/4 tsp fine salt
3/4 c. brown sugar
3/4 c. canned pure pumpkin
1/4 c. molasses
2 tbsp crystallized ginger, finely chopped (optional)
*In a pinch, applesauce may be substituted for the pure pumpkin, but pumpkin is preferred.
Preparation
Preheat oven to 350◦F.
Whisk flour, baking powder, baking soda, spices, and salt together in a large bowl and set aside.
In a medium bowl, combine sugar, pumpkin, and molasses.
Pour wet mixture into dry mixture and add 1/2 cup of water.
Stroke about 10 times, add chopped ginger and 1/4 cup of water, then stir until incorporated. Be careful not to overmix.
Transfer batter to two nonstick mini-loaf pans, filling each 3/4 full. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean and the loaves have peaked.
