Pumpkin Gingerbread with Spiced Buttercream

164 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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{ 164 comments… read them below or add one }

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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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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Angela (Oh She Glows) October 3, 2010

Whoohoo Glad to hear this!

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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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jennifer October 3, 2010

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

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Molly October 3, 2010

I’ll be making these FOSHO this weekend!

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Jaime October 3, 2010

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

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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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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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Jennifer @ Maple n Cornbread October 3, 2010

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

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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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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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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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Angela (Oh She Glows) October 4, 2010

come on over!

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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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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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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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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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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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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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Renata October 19, 2010

Angela – I just made this! SO DELICIOUS!

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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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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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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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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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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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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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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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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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Madeline October 26, 2012

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

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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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Bridgette November 3, 2012

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

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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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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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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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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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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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Graciela November 26, 2012

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

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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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Angela (Oh She Glows) December 24, 2012

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

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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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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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kathy April 10, 2013

Hi Angela, any way i could make this gluten free

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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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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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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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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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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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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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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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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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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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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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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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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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Heathe November 6, 2013

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

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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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