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 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…
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 !$&?@! 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:)