This was our first "pumpkin gingerbread" and we loved it! It's sweet and spicy, it smells delicious and tastes even better. It's fantastic with a cold glass of milk or a mug of hot coffee. We halved the recipe, since I wasn't sure if we would like this.
Instead of pumpkin, I used a roasted sweet potato (when mashed it was just shy of one cup). We also used 1 1 1/4 cups white whole wheat flour and 1/2 cup of bread flour, instead of just all-purpose. AND we substituted non-fat Greek yogurt for the oil. Ok, so we made some changes- it's a very forgiving recipe.
We loved it. We will definitely be baking it again. We didn't add any frosting or topping, it didn't need it. It's sweet enough on it's own. I may cut back on the sugar slightly next time. Although, it is really good as is.
Thank you Frosty for a delicious recipe that my little 4 1/2 year olds and I enjoyed immensely.
UPDATE: We have baked this bread SIX times already! My kidabunks keep devouring it. It's a great Kids in the Kitchen recipe. We did cut back on the sugar to one cup (for a half-recipe) and used two tablespoons of orange juice as part of the water. It was still plenty sweet. We have one more sweet potato and only two tiny slices of Pumpkin Gingerbread, I know what we'll be baking today.
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This was our first "pumpkin gingerbread" and we loved it! It's sweet and spicy, it smells...