Gingerbread mini-loaves recipe

Ingredients

• 2 cup whole-wheat pastry flour
• 2 tsp baking powder
• ½ tsp baking soda
• 4 tsp ground ginger
• 2 tsp ground cinnamon
• 1 tsp allspice
• ½ tsp ground cloves
• ¼ tsp fine salt
• ¾ cup brown sugar
• ¾ cup canned pure pumpkin
• ¼ cup molasses
• 2 tbsp crystallized ginger, finely chopped (optional)

1. Preheat oven to 350°F.
2. Whisk flour, baking powder, baking soda, spices, and salt together in a large bowl and set aside.
3. In a medium bowl, combine sugar, pumpkin, and molasses.
4. Pour wet mixture into dry mixture and add ½ cup of water.
5. Stroke about 10 times, add chopped ginger and ¼ cup of water, then stir until incorporated. Be careful not to overmix.
6. Transfer batter to two nonstick mini-loaf pans, filling each ¾ full. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean and the loaves have peaked.