Healthy Pumpkin Ginger Bread.

Super moist and delicious pumpkin ginger bread. Made with healthy additions like applesauce, maple syrup, whole wheat flour, and pomegranate seeds. Every bite of this bread is filled with sweet pumpkin, and infused with hints of ginger and cinnamon…beyond good. This recipe comes by way of Joy Bauer and her latest book, Joy’s Simple Food Remedies, where every recipe is nothing short of delicious.

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It’s hard to believe, but this is my first ever pumpkin bread recipe. In my six years of creating recipes I’ve yet to share a pumpkin bread recipe. I know, it’s shocking, but it’s true.

That all changes today, and it’s all thanks to Joy Bauer and her delicious (healthy) pumpkin gingerbread. If you read my last nine favorite things post, then you know that a couple of weeks ago I headed to New York to film something extra special with Joy. It was such a fun trip and we had a blast cooking a holiday meal for you all…coming this December to her series Joyful Eats. Joy has been a friend for a while now, so it was great to finally do something together on camera!

What’s even more exciting? Joy’s latest cookbook (she has quite a few), Joy’s Simple Food Remedies, just came out a few weeks ago. It’s full of DELICIOUS recipes that are geared towards curing whatever happens to be ailing you. Looking to boost your energy? Cure a hangover? Reduce wrinkles? Need a holiday detox? Joy has amazingly yummy and healthy recipes for all these, and so much more. It’s honestly so impressive. I couldn’t be more in love with this cookbook. It’s a health focused cookbook that actually has delicious recipes that leave you feeling satisfied.

When Joy sent me her cookbook a few weeks ago, I was swamped with projects. I only had time take a quick peek inside. But immediately, I was drawn to so many recipes. I’m talking french fries, pumpkin chili, chicken noodle soup…so many good ones to choose from.

And then I came across this pumpkin ginger bread. I knew I needed to bookmark it to make, so that I could share with you all in November. It just looked SO delicious! And Joy makes her pumpkin bread with pomegranate arils, which you all know how much I love.

I waited for a cold day to bake this up, and guys, I was not disappointed. It might be healthy, but trust me, it tastes so good. This pumpkin bread is heavy on the pumpkin flavor, perfectly sweet, and has hints of maple throughout. It’s super moist, and spiced with my favorite mix of fall spices…ginger, cinnamon and nutmeg.

To make this bread, you’ll need your basic baking dry ingredients, plus a can of pumpkin puree, applesauce, and pomegranate arils. It’s all made in one large mixing bowl.

The pumpkin keeps the bread incredibly moist, while the applesauce replaces the oil and sugar. Thus keeping the bread free of any processed sugars, and low on the oil. It’s genius.

My only change was to top the bread with the pomegranate seeds, as opposed to baking them into the bread. I love fresh pomegranate so much. So I wanted to keep the seeds out of the bread itself, and only used them for serving.

OK, and I maybe added a smear of salted butter. Because warm pumpkin bread just needs a little salty butter. The bread is amazing on its own, but my mom has me trained for life to always top any warm bread with a little butter.

See, I simply couldn’t help it.

Leftovers are great toasted up for breakfast. They’re also a delicious pick-me-up midday snack. But my personal favorite? As an any time of day dessert, accompanied by a steaming mug of hot chocolate (DO THIS!). Basically, this is just the perfect bread, with major health benefits. You’re going to love it!

Oh, and I love the idea of baking up this bread as homemade hostess gifts. Or even as gifts for friends and family over the holidays.

And as if that wasn’t enough…today happens to be Joy’s birthday!! So, give her a follow on Instagram, wish her a very happy birthday, and make sure to pick up a copy of her new cookbook. It’s filled with recipes for all occasions, and it too would make a great gift for the holidays!

If you make this pumpkin ginger bread please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Healthy Pumpkin Ginger Bread

3.82 from 349 votes

10

by Tieghan Gerard

calories 490kcal

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Prep15 minutes mins

Cook1 hour hr

Total1 hour hr 15 minutes mins

Super moist and delicious pumpkin ginger bread. Made with healthy additions like applesauce, maple syrup, whole wheat flour, and pomegranate seeds. All thanks to Joy Bauer and her latest book, Joy’s Simple Food Remedies

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Ingredients 

1x2x3x

• ▢ 2 eggs, lightly beaten
• ▢ 1/4 cup whole milk , (Joy uses almond milk)
• ▢ 1 can (15 ounce) pumpkin puree
• ▢ 1 tablespoon canola oil
• ▢ 1/2 cup unsweetened applesauce
• ▢ 1/2 cup real maple syrup
• ▢ 2 teaspoons vanilla extract
• ▢ 1 cup whole wheat flour
• ▢ 1 cup all-purpose flour
• ▢ 2 teaspoons ground ginger
• ▢ 1 1/2 teaspoons ground cinnamon
• ▢ 1/4 teaspoon nutmeg
• ▢ 1/4 teaspoon kosher salt
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon baking powder
• ▢ 1 cup pomegranate seeds, plus more for serving

Instructions 

• 1. Preheat the oven to 325 degrees F. Mist a 9×5 inch loaf pan with oil.

  2. Add the eggs, milk, pumpkin, oil, applesauce, maple syrup, and vanilla to a medium bowl and whisk until combined. 

  3. Add the flours, ginger, cinnamon, nutmeg, salt, baking soda, and baking powder to a large bowl and mix well. Pour the wet ingredients into the dry and stir until just combined. Gently fold in the pomegranate seeds (do not overmix). 

  4. Pour the batter into the prepared loaf pan and tap the bottom a few times on the counter to even everything out. Bake on a middle rack for 60-70 minutes, or until a toothpick inserted into the center comes out clean (60 minutes will result in a super moist, cake like consistency; 65-plus minutes will still create a moist but firmer consistency. Both textures are delicious). Let the bread cool for at least 10 minutes. Slice and serve with pomegranate seeds. 

Notes

*Reprinted with permission from Joy’s Simple Food Remedies by Joy Bauer. 

Nutrition

Calories: 490kcal | Carbohydrates: 34g | Protein: 5g | Fat: 3g | Cholesterol: 35mg | Fiber: 2g | Sugar: 11g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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