Vegan Pumpkin Gingerbread

Made with whole grain flour and pumpkin puree, this gingerbread is incredibly moist and rich with seasonal spice. Perfect for sharing during the holidays!

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: slices

Calories: 279kcal

Ingredients

1½ cups whole wheat or spelt flour sub GF all-purpose for gluten-free
2 teaspoons ground ginger
1½ teaspoons ground cinnamon
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
1 cup pumpkin puree
½ cup coconut sugar can also use cane sugar or brown sugar
⅓ cup unsulphured molasses
¼ cup warm water
1 teaspoon vanilla extract
½ cup melted coconut oil

US Customary - Metric

Instructions

Preheat the oven to 350°F then lightly grease a 9x5-inch loaf pan.
In a large bowl, combine the flour, ginger, cinnamon, baking powder, baking soda, and salt. Sift together and set aside.
In a separate large bowl, combine the pumpkin puree, coconut sugar, molasses, warm water, vanilla extract and melted coconut oil. Stir until well combined.
Add the dry ingredients to the bowl with the wet and stir until evenly incorporated. Transfer the batter to the greased loaf pan. Place the loaf pan in the oven and bake for about 55 minutes, or until the middle is set (a fork should come out clean when poked in the center).
Set aside to cool for at least 15 minutes before serving. If topping with frosting, allow to cool completely beforehand. Leftovers can be stored in an airtight container in the refrigerator for up to 1 week.

Notes

Nutrition Facts are for 1/8th of recipe (or 1 slice when loaf is cut into 8 slices).

To make vegan cream cheese frosting: combine 4-ounces cream cheese with 1/2 cup powdered sugar. Stir vigorously until a smooth frosting forms. You may need to add a few tablespoons more of sugar to help it thin out more.

Nutrition