This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
"Had I but a penny in the world, thou shouldst have it for gingerbread" -William Shakespeare, Playwright
This is such an easy recipe to make and gingerbread is the perfect breakfast. Low in calories and fat and high in fiber, you can’t go wrong with the flavors that you loved as a kid.
Servings: 8 | Serving size: 1 slice
Cooking Time: 60 Minutes
Bread will keep for 72 - 96 hours in a plastic bag. Reheat gently. This will freeze fairly well if sealed tightly in a plastic bag.
This recipe can be multiplied by two but must be cooked in two separate loaf pans.
Preheat oven to 350°F. Line a 1 1/2 quart glass Pyrex oblong loaf pan with foil (non-stick foil works best).
Whisk the egg yolk until smooth. Add the canola oil and whisk together until smooth. Add the Z-Sweet or Splenda®, applesauce, pumpkin and vanilla extract and whisk until smooth. Whisk in the molasses.
In separate bowl whisk the egg whites until they begin to be very frothy and white. Do not beat into stiff peaks (the egg whites should about triple in volume).
Place the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon, ginger and wheat germ in a sifter and sift into the mixing bowl.
Gently fold the creamed mixture together with the flour mixture. Add buttermilk and fold until smooth. As soon as the mixture is well blended add the frothed egg whites and fold together until smooth.
Pour the batter into the lined Pyrex dish. Place the loaf pan in the preheated oven. Bake for 50 minutes.
Serving size: 1 slice
|Calories 176||Calories from Fat 18|
|% Daily Value|
|Total Fat 2g||3%|
|Saturated Fat 0g||2%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 33g||11%|
|Dietary Fiber 3g||13%|
|Vitamin A 49%||Vitamin C 2%|
|Calcium 11%||Iron 13%|
|Vitamin K 3 mcg||Potassium 268 mg|
|Magnesium 49 mg|