This vegan pumpkin gingerbread has sugar and spice and everything nice! You’ll love the balance of pumpkin spice and molasses. It’s perfect for sharing with friends and family this holiday season.
This vegan pumpkin gingerbread combines the best flavors of fall (pumpkin) and the holidays (gingerbread) together in one bread recipe that feels like a warm hug. This vegan pumpkin gingerbread may just be my go-to dish to bring to parties this year. Just wrap it in parchment paper and tie it up in some pretty twine or ribbon. So easy! Set your oven to 350 degrees, brew a pot of coffee, and bake a loaf of this vegan pumpkin gingerbread!
Why You’ll Love this Recipe
A simple holiday recipe. New to baking? This pumpkin gingerbread recipe is simple to make and does not require a mixer – just a couple mixing bowls and a spoon!
Great for holiday gifting! Make this loaf as a simple gift for family or friends this holiday season.
Perfect for both Thanksgiving and Christmas! The combination of molasses and pumpkin in this recipe means you can enjoy it for both holidays.
Ingredients You’ll Need for This Recipe
Flour: I like to use a combination of all purpose flour and whole wheat flour. However, you can use just one or the other if you’d like.
Rising Agents (Baking Powder/Baking Soda)
Pumpkin Pie Spice: this one is my favorite.
Flax Egg: ground flax seed and water are used in place of an egg for this vegan recipe.
Pumpkin Puree: use plain canned pumpkin not canned pumpkin pie filling. My favorite brand of canned pumpkin for baking is Libby’s.
Canola Oil: feel free to use another oil like vegetable or olive oil.
Soy Milk: feel free to use any plant-based milk you prefer. You just want to make sure it is plain and unsweetened.
Brown Sugar: makes for an extra tender and moist bread.
Molasses: gives it that distinctive gingerbread flavor. There are several different types of molasses to choose from – you’ll use blackstrap molasses for this recipe.
Powdered Sugar: use a certified vegan powdered sugar if you want to make for vegan friends. (Most powdered sugar is made with bone char so it isn’t normally vegan.) Here is my go to vegan powdered sugar.
Candied Ginger: I love adding this to the top of the bread with the glaze as it pairs so nicely with the molasses and spices. You can also top the bread with chopped nuts (walnuts or pecans would be good!) if you prefer.
How to Make this Bread
Mix the wet ingredients: Just like any other quick bread recipe, you’ll begin by mixing together your wet ingredients (flax egg, pumpkin, milk, oil, vanilla extract, molasses) and the brown sugar.
Whisk the dry ingredients: In a separate bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, and pumpkin spice).
Combine and bake: Next, you’ll gently stir the wet and dry ingredients together and then transfer to a loaf pan lined with parchment paper to bake.
Top with glaze: While the bread bakes, make the glaze by whisking the sifted powdered sugar, milk, and cinnamon together in a small mixing bowl. Once the bread is completely cooled, you can pour the glaze over top. Sprinkle with chopped candied ginger pieces.
How to Store and Freeze
Store: This bread can be stored on the counter for 1-2 days either wrapped in plastic wrap or placed in an airtight container. Transfer to the refrigerator if storing longer.
Freeze: Slice bread and place into an airtight container for freezing. To prevent pieces from sticking together, place parchment between slices if stacking. If you want to make the loaf in advance and freeze, wait to glaze it until you are ready to serve. Wrap loaf tightly in saran wrap to freeze. Allow to thaw in the fridge overnight before adding glaze and serving.
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Created by: Deborah Murphy
Total Time 1hour10minutes
This vegan pumpkin gingerbread has sugar and spice and everything nice! It’s perfect for sharing with friends and family this holiday season. Recipe adapted from this vegan pumpkin bread from Love & Lemons.
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For the Bread:
2tablespoonsground flax seeds
3/4cupwhole wheat flour
1 1/2teaspoonspumpin pie spice
1cupcanned pumpkin puree
1/4cupcanola oilor other neutral cooking oil
1/2cupunsweetened soy milkcan use any plant-based milk
For the Glaze:
1-2tablespoonssoy milkor any plant-based milk
1/4cupchopped candied gingeroptional
Preheat the oven to 350 degrees Fahrenheit.
In a small bowl, combine the ground flax seed and water, stir and set aside.
In a medium mixing bowl, whisk together the flours, baking powder, baking soda, salt, and pumpkin pie spice.
In a large mixing bowl, stir together the pumpkin, oil, brown sugar, milk, flax egg, and vanilla extract.
Add the dry ingredients and stir just until everything is mixed and then pour into a well-oiled 9″x5″ bread pan.
Bake bread for 55-65 minutes. Test with a toothpick and cook an additional 5-10 minutes if toothpick does not come out clean.
Allow to cool completely. Transfer bread out of the pan using the parchment paper.
Combine the powdered sugar, 2 teaspoons milk, and cinnamon in a small bowl. Stir well. Pour glaze over the top of your cooled bread loaf and sprinkle with chopped ginger. Allow to sit until hardened and then slice and serve!
Allow loaf to cool completely before adding glaze for best results.
Bread can be stored in an airtight container on the counter for 3-4 days.
To freeze, layer parchment paper between slices when adding to a container. Bread can be frozen for up to 3 months.
To freeze the entire loaf, do not add glaze until ready to serve. Wrap baked loaf tightly in Saran Wrap. Allow to thaw in the fridge overnight before serving. Add glaze and candied ginger to loaf prior to serving.
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