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Chocolate Chip Gingerbread Recipe

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This recipe for Chocolate Chip Gingerbread is from The Hansen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup canned pumpkin
3 T pure maple syrup
1/3 cup white sugar (cane, coconut, etc.)
1/3 cup unsweetened applesauce
1/4 cup blackstrap molasses (or regular molasses)
1 chia or flax egg (1 T chia seed or ground flax mixed with 3 T warm water until it forms a gel) or 1 chicken egg
1 2/3 cups unbleached all-purpose flour
1 1/4 tsp baking soda
2 tsp pumpkin pie spice (OR 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger)
1 tsp sea salt
1 tsp baking powder
1/8 tsp ground cloves
1/2-1 cup milk chocolate chips (or semi-sweet chocolate or carob chips)
Directions:
Directions:
Preheat oven to 350 F. Line a regular sized loaf pan with parchment paper and lightly oil on top. Combine pumpkin, maple syrup, sugar, applesauce, molasses, and chia/flax "egg" in a medium-sized mixing bowl and blend well. In a large bowl, combine the dry ingredients. Add the wet mixture to the dry, and stir well. Stir in the chocolate chips. Pour the batter into the pan, smooth out with wet spoon, and bake for 50-60 minutes or until an inserted toothpick comes out clean. Allow to cool before removing from pan. .
Number Of Servings:
Number Of Servings:
8

 

 

 

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