Kabocha Gingerbread



8 oz Kabocha
2 Large Eggs, whole
1/2C Pecan Oil
1/2t Pure Vanilla Extract
1 1/2C (180g) Hodgson Mills Whole Wheat Gingerbread Mix
1t Ground Cinnamon
1/4t Salt
1/2t Baking Powder
1t Baking Soda
~1C (184g) Erythritol


Pre roast your kabocha until it is soft and measure out 8 oz. Then, in a large bowl, beat 2 eggs with a hand beater and add 1/2C (8T) pecan oil, 1/2t pure vanilla extract and the kabocha. After you have mixed the wet ingredients well, slowly add about 1C erythritol. Once that is mixed well, slowly add the rest of the dry ingredients; 1 1/2C Hodgson Mills Whole Wheat Gingerbread Mix, 1t cinnamon, 1/2t baking powder, 1t baking soda, and 1/4t salt. The batter will seem really thick. Spray a loaf pan with coconut oil and pour in batter. Bake at 350F for 45 -60 minutes. It will seem like it is not done but take it out and let it cool completely and it will be fine. I might actually add one more egg next time as I am not used to baking with oil. This gingerbread would be fantastic with some of my “cream cheese” frosting! Maybe even sub molasses in the frosting for the agave.

Makes: 14 slices

Serving Size: 1 slice



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