The holiday season has just begun and I feel like I’ve already done so much holiday baking! (Can’t complain!) This vegan pumpkin gingerbread is everything. I have become such a big fan of molasses recently. I think it was after I made these pumpkin molasses cookies. Mmm… This vegan pumpkin gingerbread is actually very similar to those cookies, only in bread form! The super simple cinnamon glaze adds a bit more sweetness to balance out the rich molasses flavor, plus it looks so pretty!
The Recipe Redux theme for this month was to share your favorite quick bread recipe which can be shared with friends and family this holiday season. 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!
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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.
Ingredients
- 4 tablespoons ground flax seeds
- 6 tablespoons warm water
- 3/4 cup all-purpose flour
- 3/4 cup wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpin pie spice
- 1/2 teaspoon ginger (fresh or ground)
- 1 cup pumpkin puree
- 1/4 cup canola oil
- 1/2 cup brown sugar, loose (not packed)
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 3 tablespoons molasses
- 1/2 cup chopped walnuts
- 1/2 cup powdered sugar
- 2 teaspoons almond milk
- 1/4 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a small bowl, combine the ground flax seed and water, stir and then set aside.
- In a large mixing bowl, combine the flours, baking powder, baking soda, pumpkin pie spice, and ginger. Stir to combine.
- Add the pumpkin, oil, brown sugar, almond milk, flax seed and water mixture, and vanilla extract. Stir just until everything is mixed. (Try not to over-stir.)
- Stir in the walnuts and then pour into a well-oiled 9″x5″ bread pan.
- Bake bread for 1 hour. 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.
- Combine the powdered sugar, 2 teaspoons almond milk, and cinnamon in a small bowl. Stir well. Pour glaze over the top of your cooled bread loaf. Allow to sit until hardened and then slice and serve!
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I am looking forward to brewing a bunch of coffee and making this bread! Love all things gingerbread & all things pumpkin so this is a winning combo.
I love molasses, but more importantly, I love gingerbread. Your recipe looks delicious!!
Love those instructions — preheat the oven, brew coffee, make this bread…pretty sure that’s my perfect day! Gorgeous photos and super-yummy sounding recipe!
Pumpkin AND Gingerbread? What a dynamic duo 🙂
This looks delicious! I love the pumpkin and ginger combination, I feel all warm and cozy already.
Did I miss something? Where’s the ginger?
Thanks for catching that! Added above.