Pumpkin Gingerbread Loaf

(from prevention.com)

Continuing on the high from the previous loaf, I thought I'd try my luck again - imagine my surprise when this resulted in another winner - squeeeeee! I didn't think it was possible to bake without sugar, eggs or fat - but here it is - perfect for autumn breakfasts, and a great accompaniment to applesauce ...

2 cups whole grain pastry flour (hmm, used 1cup white, 1 cup whole wheat regular flour)

1 ½ tsp ground ginger

1 tsp baking soda

½ tsp salt

1 ½ tsp cinnamon

½ tsp ground cloves

½ cup molasses

¾ cup light soy milk

1 tbsp grated fresh ginger (I think I doubled this amount)

1 cup pumpkin puree (I used leftover roasted butternut squash - yum)

½ cup walnuts, chopped

Preheat the oven to 350°F. Coat a nonstick loaf pan with cooking spray.

In a large bowl, combine the flour, ginger, baking soda, salt, cinnamon, and cloves. In a separate bowl, combine the molasses, milk, pumpkin and fresh ginger. Add the flour mixture and walnuts. Pour batter into prepared pan. Bake for 40-45 mins.