Slices of Peter Sidwell's Prune + Squash Gingerbread

A Healthier Gingerbread Recipe

Celebrate the holiday season with a healthier gingerbread recipe! Ginger and California Prunes are a super delicious pairing. The spicy, earthy notes from the ginger go well with the sweetness and texture of California Prunes. This California Prune and Squash Gingerbread by Chef Peter Sidwell is moist, subtly spiced, cozy, and delicious!

Why would you put squash in a gingerbread recipe?

If the idea of squash in a gingerbread recipe weirds you out, keep calm. We’re talking mashed butternut squash here, folks. It’s basically akin to adding pumpkin to a recipe – it simply helps to add moisture while naturally reducing the fat content of the recipe. In fact, if you’re short on time, you can simply use a can of pumpkin purée instead. You’ll still want to mix the pumpkin in with the brown sugar, honey and molasses.

Slices of Peter Sidwell's Prune + Squash Gingerbread

A healthier gingerbread recipe

We’ve already established that the butternut squash (or pumpkin) adds moisture and reduces the amount of oil or butter necessary in this recipe – but squash isn’t the only healthy swap Peter made in this recipe. He also adds chopped prunes to this classic holiday treat. They add a lovely rich flavor, accentuating the ginger without over powering it. In addition, prunes are a healthy powerhouse and provide many essential vitamins and minerals that will level up the nutritional value of any recipe! Prunes are low glycemic and loaded with fiber, polyphenols, boron, potassium, and Vitamin K which collectively can contribute to gut health, reduced inflammation, cancer prevention, blood sugar control, bone health, and reduced cholesterol!

Slices of Peter Sidwell's Prune + Squash Gingerbread

Prune and Squash Gingerbread

Peter Sidwell
Ginger and California Prunes are a super delicious pairing. The spicy, earthy notes from the ginger go well with the sweetness and texture of California Prunes. This California Prune and Squash Gingerbread by Chef Peter Sidwell is moist, subtly spiced, cozy, and delicious!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Dessert, Snack
Cuisine Holiday
Servings 10
Calories 303 kcal


  • 1 cup cooked butternut squash diced (or use canned pumpkin puree)
  • ½ cup brown sugar packed
  • cup honey
  • ¼ cup molasses
  • ¾ cup chopped California Prunes
  • 1 ½ cups all-purpose flour
  • 2 ¼ tsp baking powder
  • 1 tsp baking soda
  • 1 TBSP ground ginger
  • 2 tsp pumpkin pie spice
  • 8 TBSP butter room temperature
  • 2 large eggs


  • Preheat the oven to 350°F (180C).
  • Place the cooked squash, brown sugar, honey, and molasses into a medium saucepan and melt gently on medium heat.
  • As the ingredients begin to melt, stir in the chopped California Prunes.
  • Carefully mash the ingredients with a fork or masher until the squash is broken down into small pieces. Leave to cool slightly while you mix the dry ingredients.
  • Sift the flour, baking powder, baking soda, ground ginger, and pumpkin pie spice into a mixing bowl.
  • Add the butter and, using your hands or a mixer, rub or mix into the flour until it resembles breadcrumbs, then add the beaten eggs.
  • Pour the squash mixture into the dry ingredients and whisk together until evenly combined.
  • Pour into a greased 9×5 inch (22×12 cm) loaf pan and bake for 40-45 minutes, or until a skewer comes out clean.



Looking for more ginger and prune recipes? Check out this Ginger Prune Kombucha Mule Mocktail!


Calories: 303kcalCarbohydrates: 52gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 57mgSodium: 298mgPotassium: 333mgFiber: 2gSugar: 32gVitamin A: 1919IUVitamin C: 3mgCalcium: 106mgIron: 2mg
Keyword gingerbread, Holiday, Peter Sidwell
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