Pumpkin Gingerbread with Spiced Buttercream

186 comments

Good afternoon!

I’ve been a busy girl… ;)

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Finally a moment to blog! You will see why tomorrow, I promise. :)

First up, I wanted to say a huge thank you to those of you who voted for me in the Project Food Blog Challenge #2!!!

I am absolutely shocked to say this, but I was chosen as ‘Reader’s Choice’ for Challenge #2. Thank you times a million. You don’t know how much this means to me! You consistently prove to me what amazingly supportive and caring readers you are and I love ya.

I advanced to Challenge #3 which is to throw a lavish dinner party. It is due tomorrow.

Yes, tomorrow!!!!

They don’t mess around with the turnaround.

Luckily, I have been planning and plotting and scheming all week. Muhauhaha. And of course, inserting evil witch cackles when necessary.

When you see my post tomorrow, it will all become clear. Either that, or I am going to burn down the house in the process. It could go either way.

Back to the gingerbread for now though…

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Mmmmm. Yummy.

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Vegan never looked this sexy!

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Pumpkin Gingerbread with Spiced Buttercream

Inspired by Fat Free Vegan.

Print this recipe!

Ingredients:

  • 1 cup canned pumpkin
  • 3 tbsp pure maple syrup
  • 3/4 cup sugar
  • 1/3 cup coconut oil (or canola), softened
  • 1/4 cup blackstrap molasses
  • Chia egg (1 tbsp chia + 3 tbsp water)
  • 1 2/3 cups unbleached all-purpose flour
  • 1 1/4 tsp baking soda
  • 2 tsp pumpkin pie spice (OR 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger)
  • 1 tsp sea salt
  • 1 tsp baking powder
  • 1/8 th tsp ground cloves
  • 1/2 cup toasted chopped walnuts

 

Directions: Preheat oven to 350 F. Line a regular sized loaf pan with parchment paper and lightly oil on top. Toast the walnuts on a baking sheet for about 10-12 minutes until golden. Remove from oven and set aside. Combine the following ingredients (pumpkin, maple syrup, sugar, coconut oil, molasses, chia egg) in a medium-sized mixing bowl and blend well. In a large bowl, combine the dry ingredients. Add the wet mixture to the dry, and stir well. Stir in the toasted nuts. Pour the batter into the pan, smooth out with wet spoon, and bake for 50-60 minutes or until an inserted toothpick comes out clean. Allow to cool before removing from pan. While it is baking, make your spiced buttercream frosting (see below). Serves eight 1-inch slices.

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Spiced Buttercream Frosting

Buttery, sweet, fluffy, spicy…and vegan to boot! The perfect Fall-spiced frosting.

Ingredients:

  • 1/2 cup Earth Balance Butter Stick, softened
  • 1 3/4 cup icing sugar (aka: confectioner’s sugar)
  • 1 tsp pure vanilla extract
  • 1 tbsp pumpkin pie spice (yes, a full tablespoon!)
  • 1 tbsp almond milk (as needed to thin out to desired consistency)

 

Directions: Whip the Earth Balance with a mixer until smooth. Now add half of the icing sugar and blend well, stopping to scrape the side of bowl as needed. Now add in the vanilla, pumpkin pie spice, and almond milk (if needed). Mix well. Add in the remaining icing sugar and blend for several minutes, stopping to scrape the sides of the bowl. Once the Gingerbread has fully cooled, spread on the icing using a wet spatula.

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This frosting is killer.

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I have been dying to inhale this Gingerbread!!!! But alas, it is for the dinner party.

I did manage to sneak one heel of the bread (with leftover buttercream) and it was outrageously good.

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The spiced buttercream makes this bread.

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Major Yikes:

I’ve got 45 minutes until my guests arrive and lots left to prepare! I better get a move on. ;)

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Here goes nothing…

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{ 186 comments… read them below or add one }

1 Crystal October 2, 2010

Congrats!! I am looking forward to your dinner post. :) The gingerbread looks amazing!

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2 Bethany @ More Fruit Please October 2, 2010

I’m pretty sure you could just serve the gingerbread to your guests and call the dinner party a success! Good luck!!

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3 Katie October 2, 2010

Hi Angela, I was just wondering how big your loaf pan is.

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4 Angela (Oh She Glows) October 2, 2010

hrmmm. I’ll get back to you on this!

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5 Angela (Oh She Glows) October 2, 2010

its 6 inches by 9 inches :)

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6 Andrea Murray October 2, 2010

you’ll rock it.. I have no doubt!

Running my first 1/2 marathon tonight. I have VOO in the fridge waiting for me to get home : )

Can’t wait to see your recipes

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7 Angela (Oh She Glows) October 2, 2010

Goodluck !

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8 Lesley Lifting Life October 2, 2010

Okay, so those look so stinkin’ good! ha, I’d love to be one of your dinner guests.

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9 Freya October 2, 2010

I’m so glad you won the reader’s choice – noone is more deserving!!
The gingerbread looks so professional; anyone would think you had your own bakery :p
Good luck!

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10 Gillian October 2, 2010

You tease!! Wish i was there!! Have a great night! xo

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11 Lisa October 2, 2010

That looks so amazing!

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12 Holly @ couchpotatoathlete October 2, 2010

This looks fabulous :)

The icing kind of looks like ice cream (like Dairy Queen ice cream cake layers) — which is totally a good thing. I will have to try this!

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13 Sarah October 2, 2010

There might not be enough frosting on that bread ; )
Certainly the sexiest banana bread I’ve ever seen, vegan or not.

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14 Angela (Oh She Glows) October 2, 2010

I knew it needed more frosting! LOL

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15 Rachel S October 2, 2010

This recipe looks amazing! I am obsessed with pumpkin, gingerbread, and buttercream, so this is a great way to have them all at once! I’m definitely going have to make this.
Excited to see how the dinner party goes!

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16 Maria @ runningcupcake October 2, 2010

WOwo that gingerbread looks good. Gingerbread in general is one of the best foods there is. I think if your guests only had that then they would be in heaven!

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17 Katheryn October 2, 2010

The gingerbread looks amazing! I will definitely be making this tomorrow. Thanks for the recipe!

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18 hippierunner October 2, 2010

I am insanely jealous of all your dinner guests! I can only imagine how amazing the food will be! Hope it’s a lovely evening! :)

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19 lisasfoods October 2, 2010

First, congrats on your Project Food Blog news. Your post with that French pastry was beautiful.

Second, that gingerbread sounds amazing. I haven’t been ready to fully embrace fall just yet (I was on vacation in Florida only a week ago), but I think I’m ready to buy some pumpkin and try out a cake like this.

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20 Cynthia Crowsen October 2, 2010

Oh wow that looks amazing. I need to find an icing sugar substitute that isn’t can sugar and it’s mine!

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21 AGS October 5, 2010

You could try a cheam cheese type frosting and use honey or maple syrup in place of the sugar. My aunt makes frosting from cheam cheese (you can use vegan) or strained yogurt simply mixed with some maple syrup for these types of cake toppings. I happen to like it better than butter cream. . .

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22 Bridget October 2, 2010

Yay! I’m sooo glad you are the reader’s choice. You deserve it!

That ginger bread looks decadent, and the pictures show such amazing details (especially in the frosting hehe). I wish the smell of it could be transported through my computer screen ;) I looooove the smell of fresh baked goods

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23 Mary @ Bites and Bliss October 2, 2010

Oh my gosh oh my gosh that looks incredible!! I love gingerbread but I’ve never had *actual* gingerbread..always in cookie form. Thanks for sharing!

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24 Alyson @ Your Nourished Life Blog October 2, 2010

Oh wow, the bread looks fantastic alone.. but that buttercream.. good luck with your dinner!

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25 Danielle October 2, 2010

You need to write a cookbook!! :D

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26 Ellen@FirednFabulous October 2, 2010

Omgaaaa I’ve never wanted to lick a whisk so badly in my life! Delish! Best of luck with the dinner party :)

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27 Marie @ quarterlife quandary October 2, 2010

Yay! Congrats!!!! I cannot wait to see how it all turns out. That gingerbread looks a.m.a.z.i.n.g!!!!!

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28 stacey-healthylife October 2, 2010

Your little tarts deserved to be readers choice, they were amazing. That buttercream frosting, wow that looks fantastic. You should win the contest, you deserve it. I too was entered but am not preceding on. I fully support you and all your efforts. Best of luck.

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29 Nicole (Picky Nicky) October 2, 2010

You never cease to amaze!
I can’t wait to hear about how the dinner goes :)

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30 Averie (LoveVeggiesAndYoga) October 2, 2010

Oh you look like such a HOTTIE Betty Crocker in your kitchen in that last pic…I love it! :)

“They don’t mess around with the turnaround.”–It feels like college where your quiz is Wed and your paper is due Thurs and your final is on Friday. This is why Im glad I graduated and also glad I am not doing the challenge LOL

Buttercream frosting is like my Kryptonite. Omg holy moly I LOVE the stuff! Your version looks to die for omg.

The whole recipe does actually. But really, just give me frosting and I will be so happy!!

:)

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31 Krystina October 2, 2010

You seriously need your own bakery.

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32 Chelsea at Striking Balance October 2, 2010

Yum that gingerbread looks great. I just saved this page so I can make it soon :)

Good luck on your dinner party! I’m not sure how it could go wrong with you cooking!

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33 Maureen October 2, 2010

This looks amazing, is there a way to make it gluten free?

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34 Chelsea @ One Healthy Munchkin October 2, 2010

I just realized that I’ve never had actual gingerbread before! Gingerbread cookies, yes, but gingerbread, no. That is definitely something I need to try this fall!

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35 Devon October 2, 2010

OK, Angela, you are my new best friend. Pumpkin AND gingerbread?!?! Yow!!!! Can’t wait to try it, and I actually have everything to make it (though the last time I tried a chia egg it did not go well…hmm. I’m too chicken to try again).

YUM and thanks!!!

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36 Krista (kristastes) October 2, 2010

Two words:

AMEN, sister!

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37 Krista (kristastes) October 2, 2010

Two words:

AMEN, sister!

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38 Jessica@tastyandtrim October 2, 2010

Oh my gosh, that pumpkin gingerbread looks amazing! You create the most delicious-looking foods. Everytime I read your posts I get hungry :)

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39 Danielle October 2, 2010

Hi Angela,

That looks delicious! I just wanted to tell you I ran my first 10k today and beat my personal goal time of 1:20. I finished around 1:19 and feel awesome! Thanks for motivating me to start running and taking it seriously. :)

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40 Angela (Oh She Glows) October 2, 2010

WOW congrats Danielle!!!! You rocked it :)

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41 Lauren October 2, 2010

Wow. That frosting looks incredible. I am seriously motivated to go to the grocery store this very minute and make it!

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42 christina cadden October 2, 2010

That looks delicious! I can not wait to see photos from your party and congrats on your success with food challenges!

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43 Ellen @ Undercover Runner Eats October 2, 2010

That cake + frosting looks amazing! I can’t wait to actually get baking supplies and make it! But it will probably be closer to Christmas before that ends up happening…

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44 Tanya October 2, 2010

Congrats on the Readers’ Choice! And this pumpkin gingerbread looks absolutely amazing. I have to make it for Thanks giving now…..looks perfect for the occasion :) Well ok, I might have to make it sooner if I can’t wait that long to eat some!

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45 Lana October 2, 2010

OMG! You never cease to amaze me! That look phenomenal!!!

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46 Katie October 2, 2010

OK, I have a pumpkin gingerbread recipe that I love and make every single month in the fall….but I never thought to top it with buttercream. I fear this is going to mean I will be baking it far more often! :)

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47 Lily @ Lily's Health Pad October 2, 2010

Congrats on winning readers choice! You always have such amazing recipes. You totally deserve it. :-)

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48 Amanda October 2, 2010

That bread looks amazing! I love the icing to bread ratio ;-)

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49 Fallon October 2, 2010

OMG! I Love gingerbread and that looks fantastic. Can’t wait to try this recipe!

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50 Stephanie @ Laugh and Cook October 2, 2010

Congrats, Angel! I saw your picture on Foodbuzz and was like, “Hey, I follow her!” Angela, it’s for yummy delicious recipes, pictures, and writing!

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51 Samantha @ Food Edu October 2, 2010

Oh that seriously looks amazing. And your apron is super cute :)

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52 claire October 2, 2010

Wow, seriously dying to make this! Can’t wait to hear and see more about the dinner party!

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53 Andrea October 2, 2010

Oh my goodness that looks absolutely delicious! I see an excellent use for my giant can of pumpkin…

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54 Samantha Angela October 2, 2010

I’m totally craving some cake with frosting right now and this post is just making me want it even more : d

I never knew gingerbread was actually bread. I always know it in cookie form. (and man form, of course)

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55 Becki @ Hike, Bike, Eat October 2, 2010

Wow. That’s all. Other than that, I’m speechless. Wow.

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56 Wei-Wei October 2, 2010

You make vegan look sexy, indeed. I’m drooling at that gingerbread, seriously. Good luck and have fun at the dinner party! :)

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57 Paige @ Running Around Normal October 2, 2010

Holy crap this looks insanely delicious, Angela. Bookmarking this one to make around the holidays forrrr sure.
Good luck on the dinner party!!

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58 Lauren October 2, 2010

Yay, I’m so glad you made it to round 3 although I’m not at all surprised :)

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59 chelsey @ clean eating chelsey October 2, 2010

You totally deserve every ounce of credit you’re getting! Your’e an amazing role model to this community, not to mention one hell of a baker! Good luck with th epartay!!

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60 Jessica @ The Process of Healing October 2, 2010

Oh. wow. I don’t think i’ve ever wanted to make something on osg as bad as i want to make this…

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61 Liz @ Tip Top Shape October 2, 2010

Oh my goodness, that gingerbread looks amazing!!!! I’ve never baked vegan before and I think this might be my first attempt!! The recipe is just too good to pass up :D

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62 Meredith Lilly October 2, 2010

I’m sure you’ll rock this challenge!! I had a dinner party tonight too and used two of your recipes – the dinner roles and the vegan cocoa (which I packed in to-go cups from 2nd Cup so we could take dessert with us while we checked out nuit blanche). So good! Thanks for the inspiration!

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63 Amber K October 2, 2010

I am really looking forward to your next post! Congratulations on being reader’s choice. I am certainly not surprised, you are well-deserving!!

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64 Sportsgirl October 2, 2010

Wow this looks so good! I will have to try it myself!

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65 Gypsy October 2, 2010

Congratulations on winning Reader’s Choice! very impressive!!
How did I miss that this challenge was happening!
Please remind us again when the next votes are due :)

I’m not sure which recipe to make first, the pumpkin brownies or the gingerbread.

p.s. your vegan peanut butter chocolate chip cookies were a hit at the ladies night dinner party last night :)
I made 2 batches – one with dairy free chocolate chips and one with carob chocolate chips – yum :)

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66 Allison @ Food For Healing October 2, 2010

wow good luck, vegan definitely is lookin sexier nowadays

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67 Claire @ Low Impact Fashionista October 3, 2010

Looks like I will be making a trip to the grocery store tomorrow to gather the ingredients to make that fabulous bread! I’m pretty sure I could smell the bread through the pictures…and I swear I tasted the buttery spice of the frosting too ;)

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68 Sava October 3, 2010

I am making some of that bread, pronto!
Maybe tomorrow :D

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69 Little Bookworm October 3, 2010

Congrats on winning reader’s choice! :D That gingerbread looks amazing!

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70 Dani @ Body By Nature October 3, 2010

Wow, congratulations on being choosen Reader’s Choice. You fully deserve it!

Gingerbread looks to die for!!

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71 Tracey October 3, 2010

Good Luck with the dinner party! The gingerbread cake looks awesome!

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72 Tammy Root October 3, 2010

Hi Ange,
Wow, that looks so yummy! I already printed the recipe and plan to make it today!! Question — for the chia egg, do you grind the seeds just like with flax? Thanks!
Tammy
P.S. Hoping to place a GloBar order soon. Any specials coming up?

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73 Angela (Oh She Glows) October 4, 2010

Nope for this recipe I didnt grind them, just used them whole. :)

Special might be coming up this week!

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74 Halley (Blunder Construction) October 3, 2010

Any dinner party that ends with a dessert so magnificent will certainly be a success. I can’t wait to see your entry for Challenge #3!

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75 Gina October 3, 2010

Your blog is wonderful! You definitely deserve Reader’s Choice!
That gingerbread looks fantastic. It’s the perfect dessert for fall, especially to bring into a party.
People who think vegan food can’t taste good needs to see this recipe!

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76 Jil @ Peace, Love & Munchies October 3, 2010

Ohhh my – that gingerbread looks absolutely incredible. Plus that spiced buttercream…nom.

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77 Brittany (Eating Bird Food) October 3, 2010

HOLY YUM – The Pumpkin Gingerbread with Spiced butter cream sounds and LOOKS utterly amazing!!

I can’t wait to hear about your dinner party – I’m sure it will be a success!

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78 Wendy @ Seriously Sassy October 3, 2010

I can’t even stand it! That gingerbread looks soooooooooo good, and that frosting! Aaaaahhhhh!!!!

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79 Kjirtsten (Balanced Healthy Life) October 3, 2010

Wow- that looks simply amazing. I need to try to make it soon! : )

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80 Charmaine @ Perfectly Picked October 3, 2010

This recipe looks amazing…I almost drooled into my VOO while I was reading it. I JUST made buttercream last night, but this one looks so light and fluffy, I need to try it. Good luck with the next challenge, I’m sure you’ll rock it again!

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81 Valerie @ City|Life|Eats October 3, 2010

Congrats on winning the Reader’s Choice!!

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82 Leigh October 3, 2010

Angela,
Wanted to comment- I’ve been reading your blog for about 6 months now. You’ve inspired me to try to overcome my own disordered eating and to get MY glow back! Today is my first day of normal eating and exercise. Thank you!!

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83 Angela (Oh She Glows) October 3, 2010

Wow congrats to you! Goodluck :)

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84 Katie (Sweet Tater) October 3, 2010

oh.my.god.

i just made these in cupcake form. my life is changed. thank you!

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85 Angela (Oh She Glows) October 3, 2010

yummm!

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86 PK November 17, 2013

Hi! Did you change the baking time when converting from loaf to muffin form? Never done that before but I’d really like to make this recipe for a bake sale and cupcakes would be far more suitable, thanks! :)

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87 Brittany @ Bee Louise's Bites October 3, 2010

Those look amazinggggg…I cannot wait to see what you make for your dinner party! Who would think a blog could combine foreshadowing, suspense, thrill…

Can’t wait! :)

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88 Tracy October 3, 2010

That looks so delicious! I bet it made your whole house smell like “Fall”… Yummy… Will have to try that very soon! Thanks for the great inspiration and love your photos! ~ Take Care

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89 kelsey@snackingsquirrel.com October 3, 2010

HOLY SHIT!!!
excuse my language but seriously, i HAVE to make this- not maybe but HAVE to. HOLY HOLY HOLY, the buttercream..AHHHHH!!! :P

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90 Moni's Meals October 3, 2010

Wow! I am dropping everything to make this lil creation of yours! Looks so amazing Angela!

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91 Lauren M. October 3, 2010

OH MY GOSH! That looks KILLER for sure. Can’t wait to make it!

P.S. I’M GOING TO PARIS IN THREE WEEKS!!!!! CROISSANTS!!!

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92 Ellie October 3, 2010

omyyyygoodnesss!! i made this yesterday Angela!!!! (i’ve been following your blog for a few months now) and it’s soooooo gooood!!!!!!!!!!!!!!!!!!! and not overly sweet. for this recipe, i noticed that it’s not bad if i tweak a few sweetener ingredients. and it worked for me! haha sorry for my lack of capital letters i’m just excited and in a hurry. Keep rockin’!! you’ll win i think!

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93 Angela (Oh She Glows) October 3, 2010

Whoohoo Glad to hear this!

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94 Ellie October 3, 2010

oh! and I made this for my boyfriend last night!!! hahaha….I was planning on surprising him and having it ready before we met each other, but…it totally didn’t work out that way, and ended up finishing with the actual baking/frosting around….11pm!!! :P and we couldn’t resist till later, and shared a slice. HE LOOOOOVVVEEDDD IT!! Thank you once again, and your Thanksgiving dinner looks beautiful.

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95 jennifer October 3, 2010

from the way it looks, I could eat that icing with a spoon.

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96 Molly October 3, 2010

I’ll be making these FOSHO this weekend!

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97 Jaime October 3, 2010

You put Pottery Barn and William Sonoma to shame girl!! Everything lookes just perfect!

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98 Jen October 3, 2010

Congrats on making it to round 3! As a professional baker, how do you resist eating much of your delicious creations? I am not a baker, but I have a major sweet tooth. I just started a new job where the office lunch room is always filled with baked goods–one has to pass through there to get to the staff bathroom. Every time I walk in, I want to grab a bite of something sweet to eat, especially if it is nearing lunch time or late afternoon. Not a good thing when it happens so often!

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99 Angela (Oh She Glows) October 4, 2010

I don’t always resist ;) Some days I exercise portion control and others I don’t. It’s all about balance!

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100 Jennifer @ Maple n Cornbread October 3, 2010

Angela, you are AMAZING! What an incredible event!!!!

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101 Allison October 3, 2010

Adopt me. Please adopt me.

Or at least let me live quietly in your kitchen.

Love this blog! And love your fabulous-looking meals! So inspiring. Can’t wait to try out some of these ideas and recipes :)

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102 Angela (Oh She Glows) October 4, 2010

haha this made me laugh “Or at least let me live quietly in your kitchen. “

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103 Mimi (Gingersnaps) October 3, 2010

Haha, I can tell I’ve had a bad day–I seriously want to fly to Canada and beg you for leftovers! That stuff looks so delicious and comforting!

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104 Angela (Oh She Glows) October 4, 2010

come on over!

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105 Ashley October 4, 2010

My word, Angela, are you trying to kill us? That looks INCREDIBLE. I can’t wait to try it.

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106 Katie October 4, 2010

I made this. I also made your granola for backpacking this weekend. Soooo amazing, I think I could be vegan just by living off of your recipes! My two roomates came home and tried the gingerbread and the first word out of both of their mouths was, “…amazing.”

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107 Samantha October 5, 2010

I’ve always claimed to not be a fan of pumpkin, but this is baking in my oven right now and I am so excited to try them. I was a little afraid of buying the pumpkin at the store though! Ha!

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108 Red October 8, 2010

Mmmmm! I just made this for dessert for my husband’s “last supper” because he is deploying to Afghanistan for the third time tomorrow. It is excellent and didn’t disappoint! I used a 9×9 pan and baked it about 25 minutes and it came out great! Absolutely LOVE the frosting! Thanks!

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109 rebekah (clarity in creation.) October 16, 2010

girlfriend – you are seriously the vegan martha stewart. this bread is absolutely amazing! instead of adding the nuts in and making frosting, i made candied walnuts and put htem on top… so good. thank you so much for this recipe! it’s my new favorite.

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110 Katie October 16, 2010

Oh my goodness, I just made this and it is FANTASTIC! I’m now making more to send to my mom in a care package- she will love it. Thanks so much for sharing all your kitchen creativity. It makes the rest of us look really good :)

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111 Renata October 19, 2010

Angela – I just made this! SO DELICIOUS!

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112 kimberleydt October 20, 2010

Congrats! I’m a fairly new follower to your blog, and I’m a big fan of many of your recipes. I just need clarification on the chia egg. Do you grind the chia seeds? or use whole seeds? I have the black chia seeds on hand, can I use those? Thanks and again congrats, you do fantastic work! :)

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113 Angela (Oh She Glows) October 20, 2010

Nope I don’t grind the seeds :) yes you can use black chia seeds too.

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114 jackie October 27, 2010

I just made these and they are outrageously good! The frosting is divine and I cannot wait to try it on other breads and even cupcakes! I’m not vegan, but absolutely LOVE your recipes. I FINALLY have most of your vegan ingredients, so I’m looking forward to making a lot more fall treats! Thanks!

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115 Jess June 12, 2012

I made this cake this morning and holy crap– it’s amazingly good! Thank you so much for this recipe!

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116 Aubrey September 30, 2012

I made this gingerbread for a party last night and it turned out SO WELL! Thanks for sharing!

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117 eda October 12, 2012

I just made this, but instead of the dry ingredients I used vegan cake mix. It’s baking right now and smells amazing :) This was my first time attempting homemade frosting and I can’t believe how easy and good this frosting is! I cant wait to try the finished product

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118 Ursula Deacon October 13, 2012

Hi Angela, today was my son’s third birthday party and I made this as his birthday cake. It did look slightly different to your pictures because I doubled the recipe and made it into the shape of a purple dinosaur! But what I wanted to tell you was that EVERYONE LOVED it and it was ALL devoured in a flash. Some lucky people got to take a few slices home before it was disappeared. Usually the kids just want the icing but not with this vegan one. I got asked what was in it, even though everyone knows I am vegan they still were surprised it was a vegan cake. I could go on and on…But I wanted to thank you for sharing your recipes. This one is a cracker xx
(ps- I also added 1/4cup of cacao powder because my boy loves chocolate cake and it worked really well with the spices and the molasses)

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119 Angela (Oh She Glows) October 13, 2012

Oh wow Im so happy to hear that!! Thanks so much for letting me know. I need to make this again stat! :)

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120 Madeline October 26, 2012

Ooh do you think these would work in cupcake form??

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121 Angela (Oh She Glows) October 27, 2012

Great question! I can’t see why not. I would suggest scanning the comments to see if someone has tried it (my guess is yes) Enjoy!!

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122 Bridgette November 3, 2012

Do you think this would work with subbing in a cup for cup gluten free flour?

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123 Jill November 15, 2012

Two questions:
1 – Could this be frozen, with the frosting being added after thawing?
2 – How do you cut the pieces so that the frosting cuts so cleanly?? Is it magic?

Will be making this for Thanksgiving! Thanks!

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124 Angela (Oh She Glows) November 16, 2012

Hi Jill, I cant see why freezing wouldnt work! As for the frosting I think I tend to wet my knife with water before slicing. goodluck!

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125 Peggy November 21, 2012

Oh my this looks amazing! I don’t have a regular sized loaf pan, only a mini one, so I was thinking of making it in a cake pan – but what size? 8×8? 7×11? Or cupcakes? How many cupcakes do you thinking would make and any advice on baking time? So many questions – I really just want to lick the screen :)

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126 Angela (Oh She Glows) November 21, 2012

Hi Peggy, An 8×8 pan would probably work just fine or even a 9×9. Im not sure on baking time, you’d have to play it by ear and check it often. I usually push the top down lightly and if it springs back as well as a toothpick comes out clean, then I assume it’s ready.

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127 Peggy November 21, 2012

I baked it in a 7×11 pan for 33 minutes and it looks great! I followed the recipe exactly with the exception of the pan size. Mine came out a lighter color rather than the dark rich brown in the pictures- maybe because I used regular molasses instead of blackstrap molasses? I have no doubt it will be delicious though! Thank you for such a lovely treat.

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128 Graciela November 26, 2012

Made this for Thanksgiving and OMG it was to die for! Thanks!!!

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129 Bec December 23, 2012

Sounds amazing! Could you use tofutti (cream ‘cheese’) instead of Earth Balance? We don’t have it in Australia and I am yet to find a versatile butter alternative that I like…

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130 Angela (Oh She Glows) December 24, 2012

For the frosting? Yes im sure that would work really well!

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131 Bec December 28, 2012

Thanks Angela, yeah, for the frosting – sorry : ) I’m planning to make this in the next day or so, I’ll let you know.

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132 Kristina March 11, 2013

I’ve made this twice before, once for a potluck and the second time for Thanksgiving, and both times it was a hit! No one can tell its vegan. After much debating about what to bring when I meet my boyfriend’s Mom for the first time, I decided to fall back on this since I know it wont fail me and will definitely impress. Thank you!

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133 kathy April 10, 2013

Hi Angela, any way i could make this gluten free

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134 Angela (Oh She Glows) April 10, 2013

Hi Kathy, You might be able to sub a gluten-free all purpose flour mix, but I haven’t tried it personally myself. Goodluck!

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135 Julia (Newfoundland) June 26, 2013

Just made this as cupcakes for my mom’s birthday… absolutely delicious!!! Baked in oven for about 20 minutes. Only used 1 cup of icing sugar. Just perfect :) Thanks for this… and all your other recipes… I usually make one of your creations about once a week!

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136 Angela (Oh She Glows) July 1, 2013

Hey Julia, So glad you enjoyed this recipe – and good to know they work as cupcakes! My husband will be over the moon (he’s obsessed with this recipe heh). Enjoy!

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137 Julie September 6, 2013

First off, this looks sooooooo scrumptious I could lick the screen! And tell me you didn’t really dress like that while cooking all day! When I have an all day cook-a-thon, I’m lucky to get out of my pajamas, let alone look like a sexy June Cleaver! Wow! Okay, onto the whole point of why I decided to reply here… I can’t stand the thought of using canned pretty much anything except olives. Plus, here in Israel, the only canned pumpkin available is absolutely VILE (yes, I tried it one thanksgiving when I thought I couldn’t manage everything and wanted to cut corners….my son, who basically worships the inventor of pumpkin pie, wouldn’t even touch it because it was so disgusting). Anyhoo, I also like to use fresh whenever possible. Fresh cooked pumpkin is a lot more liquid than canned, which tends to be very pasty. How would you suggest substituting fresh cooked pumpkin for the canned in your recipe?

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138 Angela (Oh She Glows) September 6, 2013

Hey Julie,
I haven’t tried using fresh pumpkin in this recipe yet, but I would process it in a food processor until pureed. Then I would probably place it in a colander to drain off excess water – maybe 30 minutes or longer?

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139 Julie September 7, 2013

Doh! I never thought about draining it. I’ll try that and let you know how it turns out. Thanks!

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140 Trish September 30, 2013

Made this last night and it was incredible. One question – Is there anything I can sub for the oil? Im trying to avoid oil. Also, how much whole wheat pastry flour would I use in place of the all purpose? Thanks so much!!

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141 Janie Duncan October 7, 2013

This recipe is very good. Love the taste of the molasses. I did not have any chia, so I substitued 1 egg, and also in the icing, I did not have Almond milk, but substituted 1% milk instead. Came out delicious!

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142 Bev October 12, 2013

Looking at your equally rich dense pumpkin pie brownie cupcake recipe made me wonder. What about regular sized gingerbread cupcakes? Especially with the buttercream frosting? I’ve only baked conventional gingerbread in square baking tin. Thanks in advance! Bev

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143 Linda October 21, 2013

I just made this yesterday and it was purely decadent! The gingerbread itself was very good and moist, but the frosting really put it over the top. The house was filled with the aroma for hours. My son and friend stopped in and devoured four slices and asked if he could bring more back home. Needless to say, this is truly a winner. Thank you for sharing!

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144 Laura R October 24, 2013

I made this today and all I can say is WOW! A super delicious cold weather dessert. The icing is to die for and the cake itself is so rich and flavorful…pure heaven in a pan. Thanks so much this recipe!

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145 Stephanie October 27, 2013

I made this a couple weekends ago as a friend’s birthday cake. It was FABULOUS! We used whole wheat flour and it worked wonderfully. Everyone raved about it! Thanks for such a great recipe..I have a feeling I will be making it a lot this holiday season :)

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146 Heathe November 6, 2013

I just made this recipe, and it is fantastic. So moist and flavorful. Thank you.

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147 Darci November 18, 2013

I just made this over the weekend. The smell of gingerbread wafting through the house was wonderful! This recipe is definitely a winner!

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148 Kseniya November 23, 2013

Any way of making this frosting without the Earth Balance butter?

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149 Kiara Sol September 9, 2014

I used Becel vegan margarine – it was delicious (although I only made a half batch because I don’t like a lot of frosting)

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150 cat November 26, 2013

How many eggs should I use if I’m not doing the chia egg- 1?

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151 Elsy November 26, 2013

Hi, I was wondering if I can use a normal egg instead of the chai egg ??

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152 Emily December 3, 2013

Hi Angela,
I’m making this for Christmas pudding!
Would it be alright to use an egg replacement powder instead of the chia egg or will it ruin the texture?
Your help would be greatly appreciated!
Emily xx

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153 Tessa December 5, 2013

Could I make this in a regular cake pan? I need to serve 9-10 people and wanted to make it a little bigger. Should I double the recipe?

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154 Bettina December 12, 2013

Love your recipes – every one! This loaf was the recipe of choice for my holiday baking this year. It’s so nice to share this festive and delicious recipe with friends. Just wanted to say thanks and Merry Christmas :)

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155 Emilly December 17, 2013

I actually made this for Thanksgiving and Ohhh….M….Geeeee this was a HUGE success. My whole family loved it. I’m a frosting person and ohhhhh my…let’s just say I was wearing a lot of elastic that weekend. I was so happy my mom loved it. I’m actually going to make this for my company’s luncheon and submitting this for the dessert contest…hehehehehehehe…I will also be making this again for Christmas. YOU GO GIRL!! :)

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156 Laura April 17, 2014

I just made this and it is wonderful! I can’t tell you how much time I’ve spent looking for a good egg free cake recipe. I’m not vegan, but my son is allergic to eggs, dairy, wheat etc. I used certified gluten free oat flour and it turned out beautifully. Thank you so much for sharing.

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157 Kiara Sol September 9, 2014

I made this for the first time last night. Fortunately, I have enough confidence in OhSheGlows recipes to double it. Smart move because half a loaf was devoured before the second one was on the cooling rack! My daughter said “If Autumn had a flavour, this would be it!” Thanks for another great recipe!

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158 Andy September 27, 2014

Hi. I’m looking forward to trying the frosting recipe to go with your chocolate cupcake recipe. I was wondering if I could use coconut oil in place of Earth Balance.

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159 Carolyn October 11, 2014

Made this today and just tried a piece. Holy !$&?@! It’s soooooo good! Love your recipes & happy thanksgiving !

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160 Natalie October 27, 2014

Hi Angela,
I really want to make this but I want to incorporate molasses into it…what would you suggest? I also want to try and make in free of refined sugar…could I sub molasses and maple syrup for the 3/4 cup sugar?

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161 Heather Miller October 29, 2014

This has been my favorite thing to make in the fall- it’s just incredible! The loaf isn’t too sweet, and the frosting heaven! I am not a frosting fein but I can’t control myself I want to eat the whole bowl! Yum! I am heading to a couples dinner party and I turned the loaf into muffins/cupcakes- and they turned out incredible, even better than the load because then you have a little more frosting on top! Thank you for sharing this wonderful recipe! I just baked my muffins for twenty minutes instead of the loaf time and they are puffy and pretty and cooked to perfection!

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162 Odre November 18, 2014

Just made these for a bake sale, made them gluten-free using oat and almond flour and taking out the walnuts because I didn’t have any on hand…. oh my god!! Heaven!! It’s going to be so hard not eating through both loaves before I get to sell them off tomorrow. The buttercream layered on so thick is absolutely amazing too. Thank you so much!

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163 Kalena November 22, 2014

Hi Angela, I just recently discovered your wonderful site about a couple of weeks ago, and I have tried several of your recipes. Wow, so far everything has been amazing and very well explained. I was thinking that the pumpkin gingerbread with spiced buttercream would be great to take for Thanksgiving at my husband’s brother and wife dinner.

Would it be possible to make this as cupcakes instead of a loaf? If so, what would you suggest for oven temperature, baking time and about how many cupcakes would it make? Also, any other suggestions or ideas you might have regarding this. I feel this way I wouldn’t need to cut or plate them, which might be easier at their house. What do you think? I greatly appreciate your thoughts and look forward to your response. Happy Thanksgiving,
Kalena

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164 Nadia November 24, 2014

Hi,
I know that this is a fairly old post, but I was wondering if I could replace the chia egg with a flax egg?

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165 Gizelle December 3, 2014

These look amazing! Can you make these as cupcakes?

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166 Heather December 20, 2014

Fantastic recipe! Just took this cake to a dinner party tonight and everyone loved it! Thank you!

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167 Karen January 14, 2015

Help! followed directions, cooked for 60 min. took it out and it is completely gooey in the middle. Any idea why? Chia egg problem? I did not grind the seeds….PS 1/3 cup of coconut oil seems like a lot.

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168 Kris January 25, 2015

Another delicious recipe! I’m very excited to report that my non vegan husband loved this too! He has loved every one of your recipes I have tried. But I still can’t make a vegan out of him:)! Thanks again:)

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169 Kris March 31, 2015

Confession my husband and I love this!!! When I made it the first time he was asking me to make it again and we hadn’t yet finished it! Wonderful love it!

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170 Amy August 21, 2015

I am in love with these pictures, these cupcakes are seriously gorgeous. Thanks for sharing!

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171 Elle October 3, 2015

Hi! this loaf is amazing! i would like to make it gluten free, any suggestions on flours…oat..spelt…

Thank you!

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172 Diane October 29, 2015

I love your pumpkin muffin and loaf recipes but wonder how to make them gluten/ wheat free. Spelt flour is controversial because it is derived from wheat and I cannot use it. Are there other flour combinations that wont alter the deliciousness of your recipes?

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173 Angela (Oh She Glows) October 31, 2015

Hi Diane, I have yet to try a GF version but if I do I will definitely share it :)

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174 Selena November 4, 2015

Hi Angela,

I am relatively new to your blog and am loving it! I made this pumpkin gingerbread for family dinner tonight and everyone raved about it! Fantastic recipe! I used a 9 inch round pan instead of the loaf pan – bake time was 35 minutes and it came out perfect!
PS LOVE the cookbook!

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175 Claire November 8, 2015

This is the BEST!!!! Oh my word – I am already thinking about who I can give some of this to so I don’t eat the whole thing today and so others can know the deliciousness of this bread!!

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176 Bex November 15, 2015

Can I use whole wheat pastry flour instead?

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177 Angie November 23, 2015

I use half w.w. pastry flour when I make it and it’s delicious!! the texture is perfect.

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178 Kelly November 19, 2015

Hello Angela!
Your Pumpkin Gingerbread recipe looks so delicious! I’m interested in sharing your recipe on our blog and want to see if that’s OK with you. Here’s a link to our blog so you can see what we’re about: http://healthygoods.com/natural-health-blog/
If you are ok with me using your recipe, would you prefer I use your actual image or find something off thinkstock, like I normally do? I would certainly give you credit for the recipe and the photo, and link to the recipe on your page. When the blog goes live I could let you know so you know I didn’t change it or misrepresent you.
Please let me know what you think.
Thank you!
Kelly (kellyh@healthygoods.com)

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179 Angie November 23, 2015

This loaf is amazing! My husband and I and everyone we’ve served it to LOVES it… so moist and flavorful and the icing really takes it over the edge.

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180 Tamara December 4, 2015

This is what the holiday’s all about. This is my families FAV recipe… I seriously can’t keep up with their demand for it.
Thanks for keeping this post up! <3 & Happy Christmas :)

Tamara

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181 Ken December 13, 2015

This recipe was amazing and very easy. The only thing I noticed that when I put the buttercream frosting, it very loose and oozed over…. any way to firm it up?

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182 Camillia December 25, 2015

Hey, I have a suggestion for your website. I made this and used a “regular sized” loaf pan (9×5) and baked the loaf for 1 hr and 15 min and it’s still kinda gummy in the middle. Like not the texture of a loaf. This is highly rated, but I imagine there was some feedback from your recipe testers, but I don’t see any in the comments. I think guidance or insight from folks who tried the recipes would have been helpful in this instance. The frosting is really good, though.

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183 Myrthe January 25, 2016

Wow, what a great recipe! I slightly adapted it to what I had on hand, using 2/3 cup of olive oil, and a mix of oat (1 1/3 cup) and buckwheat (1/3) flour. Agave syrup instead of maple, and some nutmeg (instead of cloves). It was a big hit at the dinner party, and no-one suspected all the healthy ingredients. Thank you so much for the great recipe!!

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184 Donna D February 21, 2016

Made the gingerbread cake! It was AMAZING! everyone wanted the recipe! I have never been disappointed with any of your recipes. You are my go-to website! :-)

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185 shannon April 2, 2016

for the buttercream, would 1 tbsp of pumpkin pie spice be 1 tbsp cinnamon, 1/2 tbsp nutmeg and 1/2 tbsp ginger? i dont have pumpkin pie spice but have the others ;)

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186 Brittany April 28, 2016

Can I use flax eggs instead of chia?

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