Vegan Pumpkin Gingerbread – Making Thyme for Health

Vegan Pumpkin Gingerbread- Made with complete grain flour and pumpkin puree, this gingerbread is extremely moist and wealthy with seasonal spice. Excellent for sharing throughout the holidays!

If you happen to’ve made my Healthy Flourless Gingerbread Muffins then you already know the wonders that pumpkin puree can work for gingerbread. I truly had a request from a reader (who loves these muffins) to create an analogous recipe in loaf type so right here we’re.

This recipe is comparable in taste however very completely different in a number of different methods. For one, it’s made with complete grain flour (reasonably than rolled oats) and doesn’t name for eggs. It additionally incorporates a whole cup of pumpkin puree vs. simply 1/2 cup within the muffins. So the feel is barely much less fluffy however rather more moist.

Vegan Pumpkin Gingerbread Elements

• Entire Wheat Flour- I choose to make use of complete wheat flour when baking vegan loafs as the feel normally seems a lot better. Though I haven’t examined it this manner, it is best to have the ability to equally swap the wheat flour with all-purpose gluten-free flour for a GF possibility.
• Floor Ginger and Cinnamon- I caught with ginger and cinnamon to maintain issues easy however be happy so as to add cloves, nutmeg or every other spices you get pleasure from in gingerbread.
• Baking Powder, Baking Soda and Salt- I do know that utilizing baking powder and baking soda could seem extreme however utilizing each provides that further rise that’s wanted to switch the raise that eggs present. Salt is included to stability out the sweetness. I take advantage of 1/2 teaspoon as a result of I really like salt however be happy to cut back it to 1/4 teaspoon in the event you’re used to taking it straightforward on the salt.
• Pumpkin Puree- Utilizing pumpkin puree makes this gingerbread further moist with out rising the necessity for butter or oil. Be sure it’s pumpkin puree and NOT pumpkin pie combine.
• Coconut Sugar- If you happen to don’t like coconut sugar, no worries. Sub it out with equal quantities cane sugar or brown sugar.
• Unsulphured Molasses- The sort of molasses is finest for baking because it’s essentially the most pure type and doesn’t depart behind any residual aftertaste.
• Vanilla Extract- As a lot as I really like vanilla (and usually all the time embrace in baking) you may get away with omitting it in the event you don’t have any.
• Heat Water- Utilizing heat water is vital to be sure to don’t solidify the melted coconut oil. It additionally simply helps every thing mix collectively higher.
• Coconut Oil- If you happen to’re fearful about tasting coconut on this recipe, don’t be! I promise it’s undetectable. So far as utilizing a distinct kind of oil, I might go for olive oil though it’d lend a barely extra savory taste.

Frosting Concepts

You may be questioning, “what’s that white stuff on high?”. I didn’t embrace it within the recipe as a result of truthfully this gingerbread is completely nice on it’s personal. I simply wished to make it look fairly for the images. 🙂

If you happen to’re desirous to make it look fairly too, you possibly can simply whip up a vegan cream cheese frosting by combining 4-ounces cream cheese with 1/2 to three/4 cup powdered sugar and beating till clean.

You too can high it with a sprinkle of powdered sugar to provide a “snowy” impact.

Retailer Leftovers

As a result of I all the time bake with natural flours, my baked items gained’t final lengthy sitting at room temperature. I normally retailer them in an hermetic container within the fridge for as much as 1-week with good outcomes.

I haven’t tried freezing this gingerbread however my suspicion is that it could work nicely as long as you forgo the frosting.

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