Vegan Pumpkin Gingerbread

I’ve been meaning to post this recipe since Christmas, but time just has gotten away from me. I made this loaf for the holidays, and it is definitely the family favorite now. I think I’ve made it at least 4 times in the past month.

For Christmas dessert this year, I had made my Triple Berry Pie decorated in a Santa scene and this loaf. The pie did turn out super cute, but this Pumpkin Gingerbread loaf was definitely the favorite holiday dessert this year. And I think it might be in close running to the Vegan Chocolate Cupcakes as everyone’s favorite dessert overall.

I found the original recipe for this Pumpkin Gingerbread loaf on Oh She Glows, but it had a little too much sugar in it for us, so I adapted it to cut back on the sugar and add more spice.

There is also a spiced buttercream that was on the original recipe. The frosting was amazing, and I did make it twice; however, it was just too sweet for Glenn and I (I think the kids liked it better with the frosting, though).

If you like sweet desserts, though, it is definitely the ‘icing on the cake’ 😉 Even though a full tablespoon of Pumpkin Pie spice sounds like a lot, it’s not… it’s the perfect amount of spice for the buttercream frosting. This loaf paired amazingly with a morning cup of coffee.

Vegan Pumpkin Gingerbread

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Ingredients

  

Loaf

• 1 cup Canned Pumpkin
• ½ cup Sugar
• ⅓ cup Coconut Oil (melted) or your favorite oil
• ¼ cup Molasses
• 1 Flax or Chia Egg
• 1⅔ cup All-purpose Flour
• 1¼ teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon salt
• 2½ teaspoon Pumpkin Pie Spice
• ½ teaspoon Ground Cloves
• ½ cup Toasted Chopped Walnuts (optional)

Pumpkin Spice Buttercream, Optional

• ½ cup Earth Balance Butter stick, softened
• 1¾ cup Confectioner's Sugar
• 1 teaspoon vanilla extract
• 1 Tablespoon Pumpkin Pie Spice
• 1 Tablespoon Almond Milk (as needed to thin frosting to spreading consistency)

Instructions

 

• Preheat oven to 350° F (180° C). Spray a regular sized loaf pan with oil, or line the pan with parchment paper.
• Toast the walnuts on a baking sheet for 10-12 minutes, if using. Remove from the oven once golden and set aside.
• Combine the pumpkin, sugar, oil, molasses, and flax or chia egg in a medium-sized mixing bowl and stir well.
• In a large bowl, combine the flour, baking soda, baking powder, salt, pumpkin pie spice, and cloves.
• Add the wet mixture to the dry ingredients, and mix well.
• Stir in the toasted nuts, if using.
• Pour the batter into the pan and smooth out. Bake for 50-60 minutes or until an inserted toothpick comes out clean.
• Allow to cool before removing from the pan.

Frosting Instructions, if using

• With an electric mixer, whip the Earth Balance butter until smooth
• Add half of the confectioner's sugar, and blend well, scraping sides of bowl as needed.
• Add the vanilla, pumpkin pie spice, and almond milk. Mix well.
• Add the remaining confectioner's sugar, and mix well for several minutes, scraping the sides of the bowl, as needed.
• Once the Pumpkin Gingerbread loaf has totally cooled, spread the icing over the top of the loaf.

Notes

If you don’t have pumpkin spice, use: 1  1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon ginger.

Taste the batter before baking to be sure that it’s sweet enough for your taste.  You can always add in a little more sugar.

To make a flax or chia ‘egg’:  In a small bowl, place 1 T. ground Flax seeds  or Chia Seeds + 3 T. water.  Let it set for about 5 minutes to thicken.