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Pumpkin Gingerbread Recipe

  • Writer: FibonacciMD
    FibonacciMD
  • 8 minutes ago
  • 2 min read

Pumpkin gingerbread - yum - it's even vegan!

Creative Cooking for the Health-Conscious Gourmet

 

pumpkin gingerbread recipe photo

Enjoy a new twist on gingerbread. Add pumpkin puree. The pumpkin enhances the flavor and consistency and takes the place of eggs in the recipe, creating a tasty vegan option.  

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Rectangular Baking Bread Loaf Pan, 9.5 x 5 [https://amzn.to/4kqWQ6a]


Ingredients

  • 1½  cups whole-wheat pastry flour 

  • 2 tsp baking powder

  • ½ tsp baking soda

  • 2 tsp ground ginger

  • 1 ½ tsp cinnamon

  • ¼ tsp nutmeg

  • ¼ tsp cloves

  • ½ tsp salt

  • 1 cup canned pumpkin puree 

  • ½ cup canola oil

  • 1/3 cup unsulfured molasses

  • ½ cup packed dark brown sugar

  • 1 tsp vanilla extract

  • ¼ cup soymilk or other plant-based milk


Instructions

  1. Preheat oven to 350 °F. Grease and flour an 8.5 X 4.5” loaf pan.

  2. In a medium bowl mix flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.

  3. In a large bowl whisk together pumpkin puree, oil, molasses, brown sugar, vanilla, and soymilk.

  4. Slowly add dry ingredients to the wet, stirring until evenly incorporated.

  5. Transfer batter to loaf pan. Bake for 45 minutes or until a toothpick comes out clean.

  6. Cool for at least 15 minutes before serving


Makes 12 slices 


Nutrition information per slice

Calories 215, Total Fat 9.2g, Saturated Fat 0.7g, Cholesterol 6 mg, Total Carbohydrate 30g, Dietary fiber 2.8g, Protein 2g, Potassium 256mg, Sodium 225 mg


Authors’ Note: 

  • Whole wheat pastry flour used was Bob’s Red Mill


Editor’s Note: This recipe is appropriate for a low-cholesterol, low saturated fat, vegan dietary regimen. It also provides a good source of fiber.

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