Chocolate Swirl Pumpkin Ginger Bread
Quite a long time ago I found this recipe at rookie-cookie.com and had to try it out. What is better than Chocolate with pumpkin/ginger bread. Its a classic combination, and one that I truely love. Last week I found a reason to make it. Someone requested me to make something with pumpkin in it for the Relief Society General Broadcast (a meeting broadcasted world-wide to all of the women 18 and older who belong to the Church of Jesus Christ of Latter-day Saints. Applicable to all who listen/read whether you are a member or not. Very spiritually uplifting). Anywho, I did not want to make pumpkin chocolate chip cookies because I had done those earlier in the month for another church activity we had. To make a long story short, Saturday was the day. I've changed the original recipe and adapted it to my lifestyle by using beans in place of butter. You can use beans at a 1:1 ratio in baked good recipes (it worked great for this, as well as the Chocolate Zucchini Cake I will share with you tomorrow, but I have yet to try it in other recipes...). To use the beans, just place the amount of beans you need in a blender, or food processer, add a little bit of water, and blend them until they become smooth. My blender is not very good so I mashed them by hand with a fork, and that worked just as well.
Alright, onto the recipe:
Chocolate Swirl Pumpkin Ginger Bread
Adapted from Rookie-cookie.com
4 oz semi sweet chocolate
1 1/2 cup whole wheat flour
1/2 cup white flour*
2 tsp baking powder
2 1/4 tsp baking soda
1 1/2 tsp cinnamon
3/4 tsp ground ginger
1/2 tsp salt
1/2 cup bean puree**
1/2 cup honey
1/4 cup sugar***
2 eggs
1/2 c molasses
1/2 c pumpkin puree
1/2 c boiling water
1. Set oven at 350 degrees. Spray a 9x13 pan. Melt the chocolate in the microwave, and set aside.
2. In a bowl, combine flour, baking powder, baking soda, cinnamon, ginger, and salt. Wisk and set aside. In a large bowl cream together sugar, honey, and bean puree, beat for about 1 minute. Add eggs and beat for another minute or two. Stir in molasses and pumpkin. Finally, stir in boiling water.
3. Pour half of the batter in the pan. Pour half the chocolate in a swirl patter. Pour the remaining batter and top with remaining chocolate. Run a butter knife through the batter to swirl chocolate, but not fully incorperate.
4. Bake for 30-40 minutes or until a tooth pick comes out clean.
18 servings at 181 calories per serving (cha-ching!)
This was so yummy I am definitely going to make it many, many, many more times! Its so moist, you can't even tell there's no butter! Let me know what you think, and if you have any questions about the ingredients.
*I may not use white next time, I will keep you posted. When I use a recipe for the first time, especially if it does not use whole wheat, I only do half whole wheat, or in this case a little more. When you switch in whole wheat for white, you want to add 1 tbs of liquid for every 2 ounce of wheat you use. luckily I used honey in place of most of the white sugar, so I did not have to worry about adding more liquid. It came out fine.
**I used great northern beans, canned. You can also use pinto beans. And, you can use dried beans that have been cooked as well. Whatever is on hand.You want to use the color of beans that your baked good will come out to. Black beans would be bad in this recipe because the finished product is a golden brown, not black. Black beans are good in things like brownies.
***The reason there is white sugar here is because I was afraid of changing the recipe too much (I did a major overhaul already), but, next time I think I will only use honey. The reason I like to use honey instead is mostly because my stomach is okay with honey. I feel all jittery and sick when I have too much white sugar, and I crave more when it is white, which is why I omit it in most, if not all of my recipes.
Okay. Sorry for the long post. Hope that wasn't confusing! Let me know how your experiments with beans and baking go! So excited!
Alright, onto the recipe:
(pardon the picture, I forgot to take one before I took them to the activity...)
Chocolate Swirl Pumpkin Ginger Bread
Adapted from Rookie-cookie.com
4 oz semi sweet chocolate
1 1/2 cup whole wheat flour
1/2 cup white flour*
2 tsp baking powder
2 1/4 tsp baking soda
1 1/2 tsp cinnamon
3/4 tsp ground ginger
1/2 tsp salt
1/2 cup bean puree**
1/2 cup honey
1/4 cup sugar***
2 eggs
1/2 c molasses
1/2 c pumpkin puree
1/2 c boiling water
1. Set oven at 350 degrees. Spray a 9x13 pan. Melt the chocolate in the microwave, and set aside.
2. In a bowl, combine flour, baking powder, baking soda, cinnamon, ginger, and salt. Wisk and set aside. In a large bowl cream together sugar, honey, and bean puree, beat for about 1 minute. Add eggs and beat for another minute or two. Stir in molasses and pumpkin. Finally, stir in boiling water.
3. Pour half of the batter in the pan. Pour half the chocolate in a swirl patter. Pour the remaining batter and top with remaining chocolate. Run a butter knife through the batter to swirl chocolate, but not fully incorperate.
4. Bake for 30-40 minutes or until a tooth pick comes out clean.
18 servings at 181 calories per serving (cha-ching!)
This was so yummy I am definitely going to make it many, many, many more times! Its so moist, you can't even tell there's no butter! Let me know what you think, and if you have any questions about the ingredients.
*I may not use white next time, I will keep you posted. When I use a recipe for the first time, especially if it does not use whole wheat, I only do half whole wheat, or in this case a little more. When you switch in whole wheat for white, you want to add 1 tbs of liquid for every 2 ounce of wheat you use. luckily I used honey in place of most of the white sugar, so I did not have to worry about adding more liquid. It came out fine.
**I used great northern beans, canned. You can also use pinto beans. And, you can use dried beans that have been cooked as well. Whatever is on hand.You want to use the color of beans that your baked good will come out to. Black beans would be bad in this recipe because the finished product is a golden brown, not black. Black beans are good in things like brownies.
***The reason there is white sugar here is because I was afraid of changing the recipe too much (I did a major overhaul already), but, next time I think I will only use honey. The reason I like to use honey instead is mostly because my stomach is okay with honey. I feel all jittery and sick when I have too much white sugar, and I crave more when it is white, which is why I omit it in most, if not all of my recipes.
Okay. Sorry for the long post. Hope that wasn't confusing! Let me know how your experiments with beans and baking go! So excited!
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