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
Yield
eight 1 inch slices
Prep time
Cook time
Total time
Inspired by Fat Free Vegan
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
- Spiced Buttercream Frosting
Directions
- Preheat oven to 350°F (180°C). 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. Serves eight 1-inch slices.
Nutrition Information
(click to expand)
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…
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?
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.
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!!
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! :-)
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 ;)
Can I use flax eggs instead of chia?
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! :)
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!
Can I make it a week before thanksgiving then freeze it? Then add the icing the day of? Will it still be good? Thanks! Love your recipes!
Hey Holly, I can’t see why not! I would be sure to double wrap it (I like to wrap the cooled loaf very tightly with saran, and then place it in a large zip bag with the air sucked out or wrap it in a couple layers of tin foil. I hope this helps! Have a wonderful Thanksgiving!
I was wondering if the gingerbread could be made a day or two ahead of time. How well does it keep? If you can make ahead, would you wrap it and leave at room temperature or refrigerate? Also, I’m replacing the chia egg with VeganEgg from Follow Your Heart. Has anyone ever used them before in baking?
Hey Christine, You can probably get away with making it the day before. After cooling wrap it up well and store in fridge or room temperature.
I made this over the weekend and it barely made it through!!! It came out SO well. I didn’t have molasses, so I subbed it for a little bit less than a 1/4 cup of brown sugar (read this online) and added a smidge more maple syrup. Because it lacked the molasses, it looked more pumpkin-y. I was worried about making these substitutions, but it couldn’t have been better. Loved the toasted walnuts in it!!! Will deff be making this again :)
Don’t you love when something turns out so good even when you change it up a lot? I’m so happy it did! Thanks for sharing your tweaks, Shana! Now I’m curious to try it without molasses next time.
This looks so yummy! I’m going to try this out for a holiday party. Do you think this recipe would work as cupcakes? If so, any adjustments or ideas on cooking time?
Hey Nikki, I haven’t tried making the pumpkin gingerbread cupcake-style so I can’t say for sure, but I don’t see why that wouldn’t work! Generally my vegan muffins take around 22 to 26 minutes at 350°F (bake until a toothpick comes out clean). I’d love to hear how it goes if you try them out as cupcakes :)