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 with Spiced Buttercream
By
Inspired by Fat Free Vegan
Yield
eight 1 inch slices
Prep time
Cook time
Total time
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.
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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{ 196 comments… read them below or add one }
Congrats!! I am looking forward to your dinner post. :) The gingerbread looks amazing!
I’m pretty sure you could just serve the gingerbread to your guests and call the dinner party a success! Good luck!!
Hi Angela, I was just wondering how big your loaf pan is.
hrmmm. I’ll get back to you on this!
its 6 inches by 9 inches :)
you’ll rock it.. I have no doubt!
Running my first 1/2 marathon tonight. I have VOO in the fridge waiting for me to get home : )
Can’t wait to see your recipes
Goodluck !
Okay, so those look so stinkin’ good! ha, I’d love to be one of your dinner guests.
I’m so glad you won the reader’s choice – noone is more deserving!!
The gingerbread looks so professional; anyone would think you had your own bakery :p
Good luck!
You tease!! Wish i was there!! Have a great night! xo
That looks so amazing!
This looks fabulous :)
The icing kind of looks like ice cream (like Dairy Queen ice cream cake layers) — which is totally a good thing. I will have to try this!
There might not be enough frosting on that bread ; )
Certainly the sexiest banana bread I’ve ever seen, vegan or not.
I knew it needed more frosting! LOL
This recipe looks amazing! I am obsessed with pumpkin, gingerbread, and buttercream, so this is a great way to have them all at once! I’m definitely going have to make this.
Excited to see how the dinner party goes!
WOwo that gingerbread looks good. Gingerbread in general is one of the best foods there is. I think if your guests only had that then they would be in heaven!
The gingerbread looks amazing! I will definitely be making this tomorrow. Thanks for the recipe!
I am insanely jealous of all your dinner guests! I can only imagine how amazing the food will be! Hope it’s a lovely evening! :)
First, congrats on your Project Food Blog news. Your post with that French pastry was beautiful.
Second, that gingerbread sounds amazing. I haven’t been ready to fully embrace fall just yet (I was on vacation in Florida only a week ago), but I think I’m ready to buy some pumpkin and try out a cake like this.
Oh wow that looks amazing. I need to find an icing sugar substitute that isn’t can sugar and it’s mine!
You could try a cheam cheese type frosting and use honey or maple syrup in place of the sugar. My aunt makes frosting from cheam cheese (you can use vegan) or strained yogurt simply mixed with some maple syrup for these types of cake toppings. I happen to like it better than butter cream. . .
Yay! I’m sooo glad you are the reader’s choice. You deserve it!
That ginger bread looks decadent, and the pictures show such amazing details (especially in the frosting hehe). I wish the smell of it could be transported through my computer screen ;) I looooove the smell of fresh baked goods
Oh my gosh oh my gosh that looks incredible!! I love gingerbread but I’ve never had *actual* gingerbread..always in cookie form. Thanks for sharing!
Oh wow, the bread looks fantastic alone.. but that buttercream.. good luck with your dinner!
You need to write a cookbook!! :D
Omgaaaa I’ve never wanted to lick a whisk so badly in my life! Delish! Best of luck with the dinner party :)
Yay! Congrats!!!! I cannot wait to see how it all turns out. That gingerbread looks a.m.a.z.i.n.g!!!!!
Your little tarts deserved to be readers choice, they were amazing. That buttercream frosting, wow that looks fantastic. You should win the contest, you deserve it. I too was entered but am not preceding on. I fully support you and all your efforts. Best of luck.
You never cease to amaze!
I can’t wait to hear about how the dinner goes :)
Oh you look like such a HOTTIE Betty Crocker in your kitchen in that last pic…I love it! :)
“They don’t mess around with the turnaround.”–It feels like college where your quiz is Wed and your paper is due Thurs and your final is on Friday. This is why Im glad I graduated and also glad I am not doing the challenge LOL
Buttercream frosting is like my Kryptonite. Omg holy moly I LOVE the stuff! Your version looks to die for omg.
The whole recipe does actually. But really, just give me frosting and I will be so happy!!
:)
You seriously need your own bakery.
Yum that gingerbread looks great. I just saved this page so I can make it soon :)
Good luck on your dinner party! I’m not sure how it could go wrong with you cooking!
This looks amazing, is there a way to make it gluten free?
I just realized that I’ve never had actual gingerbread before! Gingerbread cookies, yes, but gingerbread, no. That is definitely something I need to try this fall!
OK, Angela, you are my new best friend. Pumpkin AND gingerbread?!?! Yow!!!! Can’t wait to try it, and I actually have everything to make it (though the last time I tried a chia egg it did not go well…hmm. I’m too chicken to try again).
YUM and thanks!!!
Two words:
AMEN, sister!
Two words:
AMEN, sister!
Oh my gosh, that pumpkin gingerbread looks amazing! You create the most delicious-looking foods. Everytime I read your posts I get hungry :)
Hi Angela,
That looks delicious! I just wanted to tell you I ran my first 10k today and beat my personal goal time of 1:20. I finished around 1:19 and feel awesome! Thanks for motivating me to start running and taking it seriously. :)
WOW congrats Danielle!!!! You rocked it :)
Wow. That frosting looks incredible. I am seriously motivated to go to the grocery store this very minute and make it!
That looks delicious! I can not wait to see photos from your party and congrats on your success with food challenges!
That cake + frosting looks amazing! I can’t wait to actually get baking supplies and make it! But it will probably be closer to Christmas before that ends up happening…
Congrats on the Readers’ Choice! And this pumpkin gingerbread looks absolutely amazing. I have to make it for Thanks giving now…..looks perfect for the occasion :) Well ok, I might have to make it sooner if I can’t wait that long to eat some!
OMG! You never cease to amaze me! That look phenomenal!!!
OK, I have a pumpkin gingerbread recipe that I love and make every single month in the fall….but I never thought to top it with buttercream. I fear this is going to mean I will be baking it far more often! :)
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
Looks like I will be making a trip to the grocery store tomorrow to gather the ingredients to make that fabulous bread! I’m pretty sure I could smell the bread through the pictures…and I swear I tasted the buttery spice of the frosting too ;)
I am making some of that bread, pronto!
Maybe tomorrow :D
Congrats on winning reader’s choice! :D That gingerbread looks amazing!
Wow, congratulations on being choosen Reader’s Choice. You fully deserve it!
Gingerbread looks to die for!!
Good Luck with the dinner party! The gingerbread cake looks awesome!
Hi Ange,
Wow, that looks so yummy! I already printed the recipe and plan to make it today!! Question — for the chia egg, do you grind the seeds just like with flax? Thanks!
Tammy
P.S. Hoping to place a GloBar order soon. Any specials coming up?
Nope for this recipe I didnt grind them, just used them whole. :)
Special might be coming up this week!
Any dinner party that ends with a dessert so magnificent will certainly be a success. I can’t wait to see your entry for Challenge #3!
Your blog is wonderful! You definitely deserve Reader’s Choice!
That gingerbread looks fantastic. It’s the perfect dessert for fall, especially to bring into a party.
People who think vegan food can’t taste good needs to see this recipe!
Ohhh my – that gingerbread looks absolutely incredible. Plus that spiced buttercream…nom.
HOLY YUM – The Pumpkin Gingerbread with Spiced butter cream sounds and LOOKS utterly amazing!!
I can’t wait to hear about your dinner party – I’m sure it will be a success!
I can’t even stand it! That gingerbread looks soooooooooo good, and that frosting! Aaaaahhhhh!!!!
Wow- that looks simply amazing. I need to try to make it soon! : )
This recipe looks amazing…I almost drooled into my VOO while I was reading it. I JUST made buttercream last night, but this one looks so light and fluffy, I need to try it. Good luck with the next challenge, I’m sure you’ll rock it again!
Congrats on winning the Reader’s Choice!!
Angela,
Wanted to comment- I’ve been reading your blog for about 6 months now. You’ve inspired me to try to overcome my own disordered eating and to get MY glow back! Today is my first day of normal eating and exercise. Thank you!!
Wow congrats to you! Goodluck :)
oh.my.god.
i just made these in cupcake form. my life is changed. thank you!
yummm!
Hi! Did you change the baking time when converting from loaf to muffin form? Never done that before but I’d really like to make this recipe for a bake sale and cupcakes would be far more suitable, thanks! :)
Those look amazinggggg…I cannot wait to see what you make for your dinner party! Who would think a blog could combine foreshadowing, suspense, thrill…
Can’t wait! :)
That looks so delicious! I bet it made your whole house smell like “Fall”… Yummy… Will have to try that very soon! Thanks for the great inspiration and love your photos! ~ Take Care
HOLY SHIT!!!
excuse my language but seriously, i HAVE to make this- not maybe but HAVE to. HOLY HOLY HOLY, the buttercream..AHHHHH!!! :P
Wow! I am dropping everything to make this lil creation of yours! Looks so amazing Angela!
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!!!
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!
Whoohoo Glad to hear this!
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.
from the way it looks, I could eat that icing with a spoon.
I’ll be making these FOSHO this weekend!
You put Pottery Barn and William Sonoma to shame girl!! Everything lookes just perfect!
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!
I don’t always resist ;) Some days I exercise portion control and others I don’t. It’s all about balance!
Angela, you are AMAZING! What an incredible event!!!!
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 :)
haha this made me laugh “Or at least let me live quietly in your kitchen. “
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!
come on over!
My word, Angela, are you trying to kill us? That looks INCREDIBLE. I can’t wait to try it.
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.”
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!
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!
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.
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 :)
Angela – I just made this! SO DELICIOUS!
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! :)
Nope I don’t grind the seeds :) yes you can use black chia seeds too.
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!
I made this cake this morning and holy crap– it’s amazingly good! Thank you so much for this recipe!
I made this gingerbread for a party last night and it turned out SO WELL! Thanks for sharing!
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
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)
Oh wow Im so happy to hear that!! Thanks so much for letting me know. I need to make this again stat! :)
Ooh do you think these would work in cupcake form??
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!!
Do you think this would work with subbing in a cup for cup gluten free flour?
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!
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!
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 :)
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.
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.
Made this for Thanksgiving and OMG it was to die for! Thanks!!!
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…
For the frosting? Yes im sure that would work really well!
Thanks Angela, yeah, for the frosting – sorry : ) I’m planning to make this in the next day or so, I’ll let you know.
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!
Hi Angela, any way i could make this gluten free
Hi Kathy, You might be able to sub a gluten-free all purpose flour mix, but I haven’t tried it personally myself. Goodluck!
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!
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!
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?
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?
Doh! I never thought about draining it. I’ll try that and let you know how it turns out. Thanks!
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!!
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!
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
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!
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!
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 :)
I just made this recipe, and it is fantastic. So moist and flavorful. Thank you.
I just made this over the weekend. The smell of gingerbread wafting through the house was wonderful! This recipe is definitely a winner!
Any way of making this frosting without the Earth Balance butter?
I used Becel vegan margarine – it was delicious (although I only made a half batch because I don’t like a lot of frosting)
How many eggs should I use if I’m not doing the chia egg- 1?
Hi, I was wondering if I can use a normal egg instead of the chai egg ??
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
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?
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 :)
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!! :)
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.
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!
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.
Made this today and just tried a piece. Holy !$&[email protected]! It’s soooooo good! Love your recipes & happy thanksgiving !
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?
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!
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!
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,
Kalena
Hi,
I know that this is a fairly old post, but I was wondering if I could replace the chia egg with a flax egg?
These look amazing! Can you make these as cupcakes?
Fantastic recipe! Just took this cake to a dinner party tonight and everyone loved it! Thank you!
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.
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:)
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!
I am in love with these pictures, these cupcakes are seriously gorgeous. Thanks for sharing!
Hi! this loaf is amazing! i would like to make it gluten free, any suggestions on flours…oat..spelt…
Thank you!
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?
Hi Diane, I have yet to try a GF version but if I do I will definitely share it :)
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!
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!!
Can I use whole wheat pastry flour instead?
I use half w.w. pastry flour when I make it and it’s delicious!! the texture is perfect.
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 ([email protected])
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.
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 :)
Tamara
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 :)