Pumpkin Ginger Bread

Candied ginger gives this moist pumpkin bread some spice, while flaxseed adds substance, making it a good choice for breakfast or a snack.

1 cup white whole-wheat flour
½ cup all-purpose flour
¼ cup ground flax seeds
½ teaspoon sea salt
1 teaspoons baking soda
½ teaspoons baking powder
½ cup brown sugar
½ cup unsweetened applesauce
1 cup pumpkin puree
1/3 cup corn or canola oil
1 egg
2 egg whites
1/3 cup plain Greek-style yogurt
1 ½ teaspoon pumpkin pie spice
2 tablespoon chopped candied ginger

Preheat the oven to 350 degrees. Spray a 9 x 9 square baking pan with cooking spray. In a medium bowl, mix white whole-wheat flour, all-purpose flour, flaxseeds, sea salt, baking soda, and baking powder.

In a separate bowl, mix brown sugar, unsweetened applesauce, pumpkin puree, corn oil, egg, egg whites, nonfat Greek-style yogurt, and pumpkin pie spice. Pour liquid ingredients into dry ingredients and mix until just incorporated. Do not over mix. Fold in candied ginger.

Pour batter into the prepared pan, and bake in the oven 25 to 30 minutes or until a toothpick inserted comes out clean and cake pulls away from pan. Cut into 12 pieces. For best results, store in the refrigerator. Keeps for 3-5 days.

Note: Pumpkin is a highly nutritious vegetable. Cooked similarly to squash, it is loaded with beta-carotene (the plant form of vitamin A), zeaxanthine (which is good for the eyes), and a slew of B vitamins.

Recipe provided courtesy of Diane Welland, MS, RD from her book The Complete IDIOTS GUIDE® to The TLC Diet © 2013.

Yield: 12 pieces (2 ¼ x 2 ¾ inches)
Nutrition Breakdown: Calories 125, Fat 2g (0g saturated fat), Cholesterol 18mg, Fiber 2g, Sodium 240mg.