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!
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
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…
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!