Super moist and delicious pumpkin ginger bread. Made with healthy additions like applesauce, maple syrup, whole wheat flour, and pomegranate seeds.

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 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
  1. Instructions
  2. Preheat the oven to 325 degrees F. Mist a 9×5 inch loaf pan with oil.
  3. Add the eggs, milk, pumpkin, oil, applesauce, maple syrup, and vanilla to a medium bowl and whisk until combined.
  4. 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).
  5. 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.