vegan pumpkin gingerbread

Vegan Pumpkin Gingerbread

Oh She Glows Blog by Angela Liddon

OMG this gingerbread is AMAZING! I love everything about it and so does my 7 year old daughter. Bonus! I just found this on the Oh She Glows Blog and it will definitely become one of our baking staples. I don’t like frosting, but if you do, then click here for a vegan spiced buttercream frosting to add to it.

Ingredients

• 1 cup canned pumpkin

• 3 tbsp pure maple syrup

• 3/4 cup sugar

• 1/3 cup coconut oil (or canola), softened

• 1/4 cup blackstrap molasses

• Chia egg (1 tbsp chia + 3 tbsp water)

• 1 2/3 cups unbleached all-purpose flour

• 1 1/4 tsp baking soda

• 2 tsp pumpkin pie spice (OR 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger)

• 1 tsp sea salt

• 1 tsp baking powder

• 1/8 tsp ground cloves

• Optional additions: 1/2 cup toasted chopped walnuts or 1/2 cup of chocolate chips

Instructions

• Preheat oven to 350°F. Line a regular sized loaf pan with parchment paper and lightly oil on top.

1. Optional - Toast the walnuts on a baking sheet for about 10-12 minutes until golden. Remove from oven and set aside (I usually replace nuts with chocolate chips!).

2. Combine the following ingredients (pumpkin, maple syrup, sugar, coconut oil, molasses, chia egg) in a medium-sized mixing bowl and blend well.

3. In a large bowl, combine the dry ingredients.

4. Add the wet mixture to the dry, and stir well.

5. Stir in the toasted nuts or chocolate chips (optional). Pour the batter into the pan, smooth out with wet spoon, and bake for 50-60 minutes or until an inserted toothpick comes out clean.

6. Allow to cool before removing from pan.