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Preheat oven to 350? F. Coat a 9-by-13-inch baking dish with nonstick cooking spray. Beat sugar with butter for 1 minute. Add 1 cup of molasses, pumpkin purée, whole egg and egg white, and blend until thoroughly mixed. Sift together flours, baking soda, ginger, cinnamon and cloves in a medium bowl. Add to molasses mixture and blend until smooth. Add raisins and boiling water and blend until well-combined. Pour batter into prepared pan and bake for 45–50 minutes, or until a toothpick inserted into center of cake comes out clean. Let cool on a wire rack. To make the optional cream frosting, stir together the sour cream with the remaining 21/2 tablespoons molasses. Cut the gingerbread into 15 squares and top with a dollop of molasses cream.
Nutritional information per 1 square of gingerbread and 2 tablespoons molasses cream: 268 calories, 13 percent fat (4 grams), 78 percent carbohydrate, 9 percent protein, 3 grams fiber, 6 grams iron, 238 milligrams calcium, .5 milligram zinc, .1 milligram B6, .2 microgram B12, 11 micrograms folate.