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!
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Pumpkin Gingerbread Loaf with Spiced "Buttercream"
Yield
8 to 9 slices
Prep time
Cook time
Total time
When I bite into a slice of this loaf, I’m flooded with fond memories of the holidays, cozied up by the fire, kids running around shrieking and causing havoc (it can't just be our house!). This loaf is the perfect “bake it all fall and winter long” vegan treat and it’s been a holiday tradition in my house for the past decade. You can serve it for dessert or simply enjoy a gingery, cozy slice alongside a cup of coffee or tea with friends. I also love it served for breakfast, swapping the frosting for vegan butter. The blackstrap molasses makes it iron, calcium, and magnesium rich, too! The second best part about this recipe, aside from the delicious flavour, is that it fills the house with the most wonderful pumpkin pie aroma. This recipe was originally published on ohsheglows.com in 2010. The recipe has now been revised and rewritten complete with fresh photos and new tips. I recommend weighing the flour for best results and to read through the Tips section before you begin.
Ingredients
For the walnuts (optional):
- 1/2 cup (50 g) chopped walnut halves
For the wet ingredients:
- 1 tablespoon (10 g) chia seeds
- 3 tablespoons (45 mL) water
- 1 cup (250 mL) unsweetened canned pumpkin purée
- 3 tablespoons (45 mL) pure maple syrup
- 3/4 cup (120 g) natural cane sugar
- 1/3 cup (80 mL) grapeseed oil or melted coconut oil*
- 1/4 cup (60 mL) blackstrap molasses
- 1 teaspoon (5 mL) pure vanilla extract
For the dry ingredients:
- 1 2/3 cups (263 g) unbleached all-purpose flour**
- 2 teaspoons pumpkin pie spice***
- 1 1/4 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon pink Himalayan salt (or scant 1/2 tsp fine sea salt)
- 1/8 teaspoon ground cloves
- 1 batch Spiced Vegan "Buttercream" Frosting
Directions
- Preheat the oven to 350°F (180°C). Line a 9- by 5-inch loaf pan with parchment paper cut to fit the length of the pan cavity. Allow the ends to overhang the pan as this will help you lift out the loaf later.
- If using the walnuts, spread the chopped walnuts onto a baking sheet and toast at 350°F (180°C) for 5 to 8 minutes until lightly golden. Remove from the oven and set aside.
- For the wet ingredients: To a medium mixing bowl, add the chia seeds and water. Stir to combine and let sit for a couple minutes. Meanwhile, gather the rest of the wet ingredients. Now, add the pumpkin purée, maple syrup, sugar, oil, blackstrap molasses, and vanilla. Stir well until smooth.
- For the dry ingredients: To a large mixing bowl, add the flour, pumpkin pie spice, baking soda, baking powder, salt, and ground cloves. Whisk to combine.
- Using a spatula, spoon the wet ingredients on top of the dry ingredients, making sure to scrape all of the wet ingredients out of the bowl. Stir well to combine just until there are no dry patches of flour left. Be sure not to overmix the batter. If using, add the walnuts and stir until just incorporated.
- Spoon the batter into the prepared loaf pan and smooth it out as evenly as possible. Bake in the preheated oven for for 45 to 55 minutes, until the loaf slowly springs back when pressed in a few spots and when a toothpick inserted into the centre comes out clean.
- While the loaf bakes, prepare the Spiced Vegan "Buttercream" Frosting.
- Allow the loaf to cool for at least 30 minutes in the pan. After 30 minutes, carefully lift out the loaf using the parchment paper overhang as handles, and transfer it to a cooling rack to fully cool.
- Once fully cooled, frost the top of the loaf with the buttercream. Slice and serve. Store leftovers in an airtight container in the fridge for up to 1 week, or in the freezer for up to 1 month. If freezing a frosted loaf, chill the loaf in the freezer (uncovered) just until the frosting is firm to the touch, then remove it from the freezer. Next, wrap the loaf in plastic wrap before placing it into a large freezer-safe zip bag or airtight container.
Tip:
* If using the melted coconut oil option, keep in mind that the loaf will firm up if chilled in the fridge (due to the coconut oil solidifying when chilled). I recommend letting the loaf sit at room temperature for 10 to 15 minutes before serving so it can soften up a bit.
** I recommend weighing the flour for best results. If you don’t own a kitchen scale, I use the “scoop-and-shake-until-level” method of scooping my flour out of the bag. This simply means that I briefly stir the flour in the bag, insert a measuring cup into the bag, scoop a heaping amount of flour using the measuring cup, and then shake the cup side-to-side until the flour is level. You can substitute 2 cups plus 2 tablespoons (284 grams) white/light spelt flour in place of the all-purpose flour, if desired. I highly recommend Hockley Valley Premium Light Spelt Flour for my Canadian friends if you can find it as it is very smooth and similar to all-purpose flour in terms of its refined texture. Our family also prefers the flavour of this loaf made with white/light spelt flour compared to all-purpose flour, but they are both great. I don't recommend using whole spelt flour as it creates a dense loaf.
*** Instead of using a store-bought pumpkin pie spice, you can make it at home using my Pumpkin Pie Spice recipe.
Nut-free tip: This recipe is naturally nut-free as long as you don't include the optional walnuts.
High altitude baking tips: If baking at a high altitude, bake the loaf at 375°F (190°C) instead of 350°F (180°C). Loaves baked at a high altitude will probably have some sinking in the middle of the loaf, but this is normal. Be sure to test for doneness by inserting a toothpick in the middle of the loaf and also making sure the loaf slowly springs back when touched in a few areas.
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…
Congrats on winning readers choice! You always have such amazing recipes. You totally deserve it. :-)
That bread looks amazing! I love the icing to bread ratio ;-)
OMG! I Love gingerbread and that looks fantastic. Can’t wait to try this recipe!
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!
Oh that seriously looks amazing. And your apron is super cute :)
Wow, seriously dying to make this! Can’t wait to hear and see more about the dinner party!
Oh my goodness that looks absolutely delicious! I see an excellent use for my giant can of pumpkin…
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)
Wow. That’s all. Other than that, I’m speechless. Wow.
You make vegan look sexy, indeed. I’m drooling at that gingerbread, seriously. Good luck and have fun at the dinner party! :)
Holy crap this looks insanely delicious, Angela. Bookmarking this one to make around the holidays forrrr sure.
Good luck on the dinner party!!
Yay, I’m so glad you made it to round 3 although I’m not at all surprised :)
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!!
Oh. wow. I don’t think i’ve ever wanted to make something on osg as bad as i want to make this…
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
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!
I am really looking forward to your next post! Congratulations on being reader’s choice. I am certainly not surprised, you are well-deserving!!
Wow this looks so good! I will have to try it myself!
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 :)
wow good luck, vegan definitely is lookin sexier nowadays