Pumpkin Gingerbread with Spiced Buttercream


Good afternoon!

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.

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…


Mmmmm. Yummy.


Vegan never looked this sexy!



Pumpkin Gingerbread with Spiced Buttercream

Inspired by Fat Free Vegan.

Print this recipe!


  • 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.


Major Yikes:

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


Here goes nothing…

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{ 41 comments… read them below or add one }

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Aimee B. December 9, 2016

This was amazing! I used a flax egg in place of the chia and omitted the nuts & frosting. It’s lovely on its own. I also baked it in mini loaf pans. Thank you for such a great recipe!


Cindy October 31, 2016

I’ve been searching for a gingerbread recipe. I think I have all of the ingredients on hand for the bread. Do you think it’s sweet and moist enough without the frosting? Or would you suggest upping the amount of maple syrup so it still tastes sweet?
Congratulations on the newest addition to your beautiful clan! :)


Brittany April 28, 2016

Can I use flax eggs instead of chia?


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 ;)


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! :-)


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!!


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.


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?


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 :)



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.


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)


Bex November 15, 2015

Can I use whole wheat pastry flour instead?


Angie November 23, 2015

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


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!!


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!


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?


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 :)


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!


Amy August 21, 2015

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


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!


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:)


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.


Heather December 20, 2014

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


Gizelle December 3, 2014

These look amazing! Can you make these as cupcakes?


Nadia November 24, 2014

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


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,


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!


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!


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?


Carolyn October 11, 2014

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


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.


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!


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.


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!! :)


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 :)


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?


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


Elsy November 26, 2013

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


cat November 26, 2013

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


Kseniya November 23, 2013

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


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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