GINGERBREAD CREAM OF WHEAT BREAD
1 egg
1/3 cup pumpkin
4 tablespoons cream of wheat
1/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon gingerbread spice*
1/4 cup brown sugar substitute
1 teaspoon molasses
2 tablespoons Gingerbread Skinny Syrup**
Mix everything together until smooth. Bake in a sprayed or greased mini loaf pan at 375 degrees
for 30 - 40 minutes. Makes 1 mini loaf.
*I use the gingerbread spice mix from Recipes with Roy
1 tablespoon ground allspice
2 tablespoon ground cinnamon
3 tablespoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground black pepper (I omitted)
Mix and store in an airtight container.
**If you don't have any of the gingerbread skinny syrup you can add more gingerbread spice to taste.
1 egg
1/3 cup pumpkin
4 tablespoons cream of wheat
1/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon gingerbread spice*
1/4 cup brown sugar substitute
1 teaspoon molasses
2 tablespoons Gingerbread Skinny Syrup**
Mix everything together until smooth. Bake in a sprayed or greased mini loaf pan at 375 degrees
for 30 - 40 minutes. Makes 1 mini loaf.
*I use the gingerbread spice mix from Recipes with Roy
1 tablespoon ground allspice
2 tablespoon ground cinnamon
3 tablespoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground black pepper (I omitted)
Mix and store in an airtight container.
**If you don't have any of the gingerbread skinny syrup you can add more gingerbread spice to taste.
