I’ve been a busy girl… ;)
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.
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…
Vegan never looked this sexy!
Pumpkin Gingerbread with Spiced Buttercream
Inspired by Fat Free Vegan.
- 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.
Spiced Buttercream Frosting
Buttery, sweet, fluffy, spicy…and vegan to boot! The perfect Fall-spiced frosting.
- 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.
This frosting is killer.
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.
The spiced buttercream makes this bread.
I’ve got 45 minutes until my guests arrive and lots left to prepare! I better get a move on. ;)
Here goes nothing…