Greet the holidays with our Pumpkin Gingerbread Made with Stevia

There is no better way to greet this time of year than our homemade bread made with pumpkin and infused with gingerbread spices as well as made with Stevia!

Tis the season for some baking of the bread. Our Pumpkin Gingerbread with Stevia, that is 🙂

With Halloween over and the Thanksgiving Holiday creeping up on us, some homemade bread is in order! We love Pumpkin Bread, and also love Gingerbread, and we knew we had to try them together.

After looking at some Gingerbread recipes, it gave us a pretty good idea as to what to do for the flavors in this Pumpkin Gingerbread with Stevia recipe.

This recipe makes 3 loaves, so you can easily gift a loaf to family or friends, provided you don’t eat it all first. And, the recipe is super easy to make, in case you need a second batch, for gifting or freezing.

Cooking with Stevia

As always, we are on the lookout for ways to implement Stevia into our baking. Our Dad is a Diabetic, and we know that this time of year will be hard for him.

The Stevia was an experiment, to be honest. We knew we couldn’t just replace all of the sugar, or the texture would be completely off.

It is a learning curve, for the Morgan Sisters at least!

Remember the previously mentioned results of our brownies not being edible in our Baked Apple Pie with Stevia blog?? We did not want a repeat!

However, we used half Stevia and half sugar and the bread came out perfectly! The Stevia allows for a healthier version while the sugar brings out that lovely browning of the baked goods.

We love the idea of baking with https://www.splenda.com/products/splenda-stevia-sweeteners/, especially if it helps our Dad and Diabetic followers!!

A look at the Pumpkin Gingerbread ingredients.

We make our Pumpkin Gingerbread with Stevia with both all purpose flour and whole wheat flour. The texture is amazing and even surprised us!

Now, the list of ingredients is long, but do not be alarmed. Many of our ingredients are to make this bread super moist and delicious! We use applesauce as well as molasses both for texture and for flavor.

This time of year just calls for cinnamon, ginger, and allspice. Ah, the rich smell of such spices brings an element of cozy comfort as we bake.

This could not be a Pumpkin anything type of recipe without the pumpkin! Now, for one brief moment, we had the insane idea of using some of our pumpkins from our garden….but aside from the pure amount of work involved in prepping whole pumpkins for baking, we just couldn’t.

Not only will Rochelle be very upset, but we just couldn’t look a pumpkin in the eye and condemn it to such a fate. Note to selves, don’t put faces on every pumpkin next year.

Baking of the Pumpkin Gingerbread with Stevia

This recipe is very easy to make. In a nutshell, we sift all the dry ingredients in one bowl. Next, mix all the wet ingredients in a second bowl. Lastly, we add the dry ingredients to the wet ingredients a little at a time until all is blended well.

Quiz time! Guess which bowl should be the bigger bowl? Let us know in the comments below.

Tee hee, we can’t do that to you. The bigger bowl should be the wet ingredients bowl because the dry ingredients will eventually be added to this bowl! Nothing worse than realizing that you had too small of a bowl right when you’re full steam in the middle of baking.

Not that that has ever happened to us, except for once or twice….then surprise and greetings time!

All that is left is to bake this yummy Pumpkin Gingerbread with Stevia!

This Pumpkin Gingerbread with Stevia makes a great snack, with coffee or tea and adds a cozy touch for a cold, rainy day. It is also perfect for a quick on-the-go breakfast, or long leisurely one! Try with a pat of butter and some honey!

We hope you enjoy this cozy bread as much as we did. Let us know what you think! We would love to hear from you! Leave us a comment!

Love

The Morgan Sisters

Pumpkin Gingerbread with Stevia

Recipe by Tanya MorganCourse: Recipes, Bread, dessertCuisine: AmericanDifficulty: Easy

Servings

8

servings per loaf

Prep time

15

minutes

Cooking time

50

minutes

Total time

1

hour 

5

minutes

This Pumpkin Gingerbread is made with Stevia (and some sugar) and is easy to make. The bread is moist with a wonderful combination of pumpkin and warm gingerbread flavors that are perfect for Fall weather!

Ingredients

• 1 cup sugar
  1 cup Stevia granulated sweetener
  1/2 cup canola oil
  1 cup applesauce
  1/2 cup blackstrap molasses
  4 large eggs
  2 teaspoons vanilla extract
  1/2 cup water
  1 15-ounce can pumpkin puree
  1 tablespoon ground ginger
  1 teaspoon ground allspice
  1 teaspoon ground cinnamon
  1 teaspoon salt
  2 teaspoons baking soda
  1/2 teaspoon baking powder
  2 cups all-purpose flour
  1 1/2 cups whole wheat flour
  

Directions

• Preheat the oven to 350°F. Grease three 8-1/2 x 4-1/2 inch loaf pans.
  
• In a mixing bowl, sift together the spices, salt, baking soda, baking powder and flours.
  
• In a second large mixing bowl, whisk together the sugar, oil, applesauce, molasses, eggs, vanilla, water, and pumpkin until smooth and well blended. Add the flour mix to the wet ingredients and blend well, then pour the batter evenly into the loaf pans.
  
• Bake for 45-50 minutes until a toothpick inserted into the center of the loaf comes out clean, being careful not to over-bake. Let cool for 15 minutes before removing from the pan.
  

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