Shortly before Halloween, I purchased a few pumpkins at the store while out on my weekly grocery run. I grabbed one large carving pumpkin, plus two small Jack-be-Littles (the tiny ones that fit in the palm of your hand!) to set out on my front porch as decorations before the trick-or-treaters arrived.
Back at home, after putting away the groceries in the fridge, I brought my pumpkins into my house from the backseat of my car. I set them in the entryway, intending to wipe them off with a wet rag to clean off the dirt streaks before arranging them on my front step.
My small dog walked over to investigate the pumpkins. Since I’ve rarely lived in a neighborhood with trick-or-treaters, I almost never buy any sort of decorations, especially pumpkins… So my pup couldn’t figure out what they were!
After thoroughly sniffing each bright orange pumpkin, she licked one of the Jack-be-Littles a few times… Then grabbed it by the stem and carried it over to her bed. She thought it was a doggie treat, and she started to gnaw off the stem!
Don’t worry… I rescued my cute little pumpkin before she did much damage! So when I ended up with a few leftover carrot nibs after baking this Healthy Morning Glory Gingerbread two days later, I gave those to her instead, and she carted them over to her bed to enjoy, just like she tried to with the pumpkin!
As for me… I had to wait a hour or two until I could enjoy my treat. But this gingerbread was totally worth it! It’s supremely tender and full of cozy spices, along with plenty of cozy spices and yummy mix-ins. Yet it’s just 144 calories with no refined flour or sugar!
To make this healthy gingerbread, you’ll start with whole wheat flour (or gluten-free!) and lots of spices: ginger (obviously!), cinnamon (I’m obsessed with this kind!), nutmeg, and cloves. My family prefers their gingerbread on the spicy side, but you’re welcome to use a little less ginger for a mellower flavor.
To round out the iconic gingerbread flavor, you’ll also mix in molasses. This is the kind I use! Avoid blackstrap molasses because its flavor is a bit too bitter for this recipe. And yes—you do need the molasses for this gingerbread. I don’t recommend substituting anything else for it because it provides that traditional deep, rich, cozy, ever-so-slightly earthy gingerbread flavor.
For the rest of the sweetness in this healthy quick bread, you’ll mix in vanilla stevia. It’s one of my favorite ingredients! Stevia is a plant-based, no-calorie sweetener that contains nothing refined or artificial (aka it’s clean-eating friendly!). This is the kind I use because I love its warm flavor. You can find it at many health-oriented grocery stores, but I buy mine online here because that’s the cheapest price I’ve found. (And you’ll use it in all of these recipes of mine, too!)
With just ½ tablespoon of butter or oil (yes, that’s it!) and no egg yolks, you’ll mix Greek yogurt into your batter to keep it exceptionally moist. If you’ve been around my blog for a while, you know how much I ♡ Greek yogurt! It provides the same tender texture as extra butter or oil to your gingerbread—but for a fraction of the calories!—and it adds a protein boost too!
Now that we’ve taken care of the gingerbread batter, let’s move on to the “morning glory” part! Although I’m not entirely sure about the reasoning behind their name, traditional morning glory muffins contain a wide assortment of mix-ins: freshly grated carrots, diced apple, raisins, nuts, and shredded coconut. All of which pair perfectly with the cozy spices in this recipe!
Just a few hints about those mix-ins…
Do not substitute store-bought pre-shredded carrots! They’re too thick and dry, and they don’t soften properly while baking. It’s worth taking the extra time to grate your own—I promise!
I prefer red Fuji apples! They’re firm enough for baking and naturally sweet. Cut them to be no larger than the size of chocolate chips. (I actually prefer dicing mine smaller, about the same size as mini chocolate chips!)
For a shortcut, I used these pre-chopped pecans! They’re SO handy to have around! I used them in this quick bread too… And they’d be perfect for these cookies and these cookies too!
And finally, this is the shredded unsweetened coconut that I used. If you only have shredded sweetened coconut, that’s fine to substitute! I just prefer the unsweetened variety because it doesn’t contain added refined sugar.
Then mix all of those into your batter, spread it in the pan, pop it in the oven…
And wait oh-so-impatiently like me until it’s done! ? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your gingerbread and feature it in my Sunday Spotlight series!
| Healthy Morning Glory Gingerbread | | Print |
- 2 cups (240g) whole wheat or gluten-free* flour (measured like this)
- 2 tbsp (10g) ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tbsp (7g) unsalted butter or coconut oil, melted
- 2 large egg whites, room temperature
- 2 tsp vanilla extract
- ¾ tsp vanilla stevia
- ¾ cup (180g) plain nonfat Greek yogurt
- ¼ cup (60mL) molasses
- ¾ cup (180mL) nonfat milk
- 1 ½ cups (160g) freshly grated carrot (about 2 medium, peeled first!)
- ¾ cup (94g) finely diced apple (about 1 small)
- ¼ cup (40g) raisins
- 2 tbsp (14g) finely diced pecans
- 2 tbsp (10g) shredded unsweetened coconut
- Preheat the oven to 350°F, and coat a 9x5” loaf pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. In a large bowl, whisk together the butter or coconut oil, egg whites, vanilla extract, and vanilla stevia. Add in the Greek yogurt, stirring until no large lumps remain. Stir in the molasses. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the carrots, apple raisins, pecans, and coconut.
- Spread the batter into the prepared pan. Bake at 350°F for 45-55 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour.
As written, this gingerbread loaf is on the spicy side. For a mellower spice flavor, decrease the ground ginger to 1 to 1 ½ tablespoons (5g to 8g).
I highly recommend using the vanilla stevia! It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too. I buy mine online here because that’s the cheapest price I’ve found. If you prefer, ¼ cup (60mL) of pure maple syrup, honey, or agave may be substituted for the vanilla stevia. If using that substitution, then decrease the amount of milk to ½ cup (120mL) to compensate for the added liquid.
I do not recommend substituting anything for the molasses! Along with the ground ginger, it’s what creates the iconic gingerbread flavor: deep, complex, rich, and cozy. This is the kind that I use!
Any milk may be substituted for the nonfat milk.
Do not substitute store-bought pre-shredded carrots! They’re too thick and dry, and they don’t soften properly while baking.
I prefer red Fuji apples. They’re firm enough for baking and naturally sweet. Cut them to be no larger than the size of chocolate chips. (I actually prefer dicing mine smaller, about the same size as mini chocolate chips!)
For a shortcut, I used these pre-chopped pecans. They’re SO handy to have around!
This is the shredded unsweetened coconut that I used. Shredded sweetened coconut may be substituted.
I’m not a huge fan of nuts or coconut in my baked goods, which is why the amounts are fairly small. You’re welcome to increase either or both, if you prefer!
{gluten-free, clean eating, low fat}
View Nutrition Information
You may also like Amy’s other recipes…
♡ Healthy Chocolate Chip Gingerbread
♡ Healthy Gingerbread with Maple Glaze
♡ Healthy Chocolate Chip Gingerbread Oatmeal Cookies
♡ The Ultimate Healthy Gingerbread Cookies
♡ Healthy Chocolate Chip Gingerbread Scones
♡ Healthy Chocolate Chip Gingerbread Mini Muffins
♡ Healthy Gingerbread Spice Roasted Almonds
♡ Healthy Gingerbread Latte
Can not use the nuts I want to make for a friend who can,t eat Nuts? What else could I use instead?
You’re so kind to want to make this for a friend Gene! You can simply omit them without any issues. (Or you can increase the amount of any other mix-in ingredient, if you prefer!) 🙂 I’m so excited to hear what you and your friend think of this gingerbread!
Perfect snack! This is great recipe! Thanks!
Hi Amy
This looks so yummy…but I have no self control with a loaf of bread, no matter how healthy : (
Would it be possible to convert this to 12 regular size muffins? That would be great for breakfast on the go too !
Many thanks !
I really appreciate your interest in my recipe Kimberly — and I totally get it! It’s SO easy to keep cutting slice… After slice… After slice… (Can you tell I’ve been there and done that? 😉 ) Yes, you can easily make this as 12 muffins instead. The baking temperature remains the same. I’d recommend checking on them after about 18 minutes. They’ll probably take longer, but I don’t want them to burn! 😉 I can’t wait to hear how your muffins turn out!
I baked them for 18 minutes…perfection ! I inhaled – I mean, I enjoyed 2 muffins and swiftly ran to the freezer with the remainder.
Thanks so much, Amy !
YAY!!! That’s the BEST kind of compliment Kimberly! I’m honored those two muffins disappeared so quickly! 😉 Thanks for taking the time to let me know — and for sharing your muffins’ baking time too!
Thanks Valeria! 🙂
HAHA! Oh, Twinkie… I don’t know if I’ve ever heard of a dog that wants to eat pumpkins… that’s a pup after my own heart!! <3
I’ll have to send you the video I took of her — SO priceless!!!
This sounds yummy..just a question…can I use almond flour instead?
I really appreciate your interest in my recipe Tari! I typically don’t recommend that substitution because your baked goods will turn out denser. ? I’d love to hear what you think if you try this gingerbread!
Oh my this is delicious!! I did make a few substitutions and I’m so glad it turned out ok! Subbed 30 grams of protein powder for some of the flour. Used 2 TBSP molasses and 2 TBSP of maple syrup. Used less ginger and more of the other spices, added a pinch of ground cardamom. Used dates instead of raisins. would be great with walnuts too. love it!!
I’m so glad you enjoyed this gingerbread Angela! 🙂 Thanks for sharing your tweaks with me; I always love hearing what recipe modifications work out!
Wow these pictures are so mouth watering. AMY good job learning alot xxx
Thanks so much Ethara! 🙂 I’d love to hear what you think if you try this gingerbread!
Hi Amy, Can’t wait to try the recipe. Do you think that coconut flour would work?
I’m honored that you’d like to try my recipe, Laura! Unfortunately, coconut flour won’t work. If you’re mainly trying to make this gingerbread gluten-free, then I recommend the alternatives that I shared in the Notes section of the recipe instead! (It’s located directly underneath the Instructions. I know it can be easy to miss!) A good store-bought gluten-free flour blend like this one would also work. 🙂
However, if your main goal is to bake with coconut flour, then you can find all of my recipes that call for coconut flour here! You can also find them by typing “coconut flour” into the Search Bar on my blog. (The Search Bar is located at the top of my website, if you’re viewing it on a regular computer, or the bottom of my website, if you’re viewing it on a mobile device!) Because coconut flour behaves SO differently than any other flour, I typically advise against using it in any of my recipes except those that explicitly call for it and were designed specifically for coconut flour. 😉
I’d love to hear what you think of this gingerbread if you try making it — or any of my coconut flour recipes too!
How many mini loaves would this make, and how would I adjust the baking time?
It means a lot that you’d like to try this recipe, Rob! If you’d like to use mini loaf pans instead, I’d recommend using 3 of them. The baking temperature remains the same. Start checking on your mini loaf pans after 25 minutes. They’ll likely take more time to finish baking, but it’s always easier to pop them back in the oven to bake longer than it is to salvage burnt gingerbread! 😉 They’ll be done when they’re golden brown, their tops feel firm to the touch, and a toothpick inserted into the center comes out clean or with a few crumbs attached.
I’d love to hear what you think of this morning glory gingerbread if you try making it!
So good! Cooled, sliced and frozen for a quick breakfast – delicious with a dollop of yoghurt or my fave is toasted and heaped with ricotta and a drizzle of honey mmm mm
Not a big fan of raisins so I swapped them for dried cranberries for that pop of sweetness
I’m so glad you enjoyed this gingerbread, Felicity! I love the sound of substituting dried cranberries in place of the raisins. Such a fun twist — thanks for sharing!