• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
About Work With Me Latest Posts

Pinterest

Instagram

Dietitian Debbie Dishes

Dishing Up Healthy, Vegetarian Eats

  • Winter
  • Recipe Index
    • Diet
      • Gluten-Free
      • Vegan
      • Vegetarian
    • Method
      • 10 Ingredients or Less
      • Healthy Bowls
      • Meal Prep
      • No Bake
      • One Pot
      • Quick and Easy
    • Course
      • Beverages
      • Breakfast
      • Dessert
      • Main Dish
      • Salads
      • Side Dishes
      • Snacks & Appetizers
      • Condiments and Sauces
    • Season
      • Fall
      • Spring
      • Summer
      • Winter
  • Nutrition

Pinterest

Instagram

About Work With Me Latest Posts
Home » Recipe » Diet » Vegan

Vegan Pumpkin Gingerbread

Created On: November 8, 2022 | By Debbie | 7 Comments

Jump to Recipe Print Share Pin

This post may include affiliate links. To learn more, see my privacy policy.

vegan pumpkin gingerbread
Vegan Pumpkin Gingerbread
Vegan Pumpkin Gingerbread 3
Vegan Pumpkin Gingerbread

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.

vegan pumpkin gingerbread

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!

Table of Contents

Toggle
  • Why You’ll Love this Recipe
  • Ingredients You’ll Need for This Recipe
  • How to Make this Bread
  • How to Store and Freeze
  • More Vegan Baked Goods You’ll Love
  • 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

pumpkin gingerbread ingredients in bowls with labels.
  • 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.
  • Vanilla Extract
  • 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 pumpkin, flax egg, oil, milk, and molasses together in a bowl.
Add the flax egg, pumpkin, oil, milk, molasses, and brown sugar to a bowl and mix.
add the flours, spices, salt, and leavening to a bowl.
Add flours, pumpkin spice, salt, baking powder, and baking soda to a a bowl.
mix the dry and wet ingredients together.
Combine the wet and dry ingredients together.
transfer dough to a glass loaf dish lined with parchment paper and bake.
Add to loaf pan and bake.
  • 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.
vegan pumpkin gingerbread with glaze and candied ginger.

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.
vegan pumpkin gingerbread garnished with chopped candied ginger.

More Vegan Baked Goods You’ll Love

  • Vegan Chocolate Swirl Banana Bread
  • Vegan Pumpkin Chocolate Chip Muffins
  • Vegan Double Chocolate Banana Muffins
  • Giant Double Chocolate Chip Cookies
  • Vegan Lemon Loaf
vegan pumpkin gingerbread

Pumpkin Gingerbread

Created by: Deborah Murphy

Course Bread, Breakfast
Cuisine Vegan
Prep Time 10 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 10 minutes minutes
10 slices
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.
Print
Pin
Share
Rate
Prevent your screen from going dark

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk

Ingredients
  

For the Bread:

  • 2 tablespoons ground flax seeds
  • 5 tablespoons warm water
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpin pie spice
  • 1 cup canned pumpkin puree
  • 1/4 cup canola oil or other neutral cooking oil
  • 1/2 cup brown sugar packed
  • 1/2 cup unsweetened soy milk can use any plant-based milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons molasses

For the Glaze:

  • 1/2 cup powdered sugar
  • 1-2 tablespoons soy milk or any plant-based milk
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chopped candied ginger optional

Instructions

  • 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!

Video

Notes

  • 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.

Nutrition

Serving: 1slice | Calories: 180kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 0.5g | Polyunsaturated Fat: 6.5g | Sodium: 190mg | Fiber: 2.5g | Sugar: 11.5g

Make this recipe?

Share it with me on Instagram @dietitiandebbie and tag me #dietitiandebbie

Email Recipe Pin Recipe Share Recipe

posted in: Breakfast, Christmas Recipes, Dessert, Fall, Muffins & Breads, Vegan, Vegan Thanksgiving Recipes

Previous
Simple Roasted Red Pepper Dip
Next
Cream Cheese Stuffed Peppers

Reader Interactions

    4.25 from 4 votes (4 ratings without comment)

    Leave A Reply! Cancel reply

    Share your thoughts!
    Your email address will not be published. Required fields are marked with *
    Rate this recipe!




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Comments & Reviews

  1. Kathy says

    December 14, 2018

    Did I miss something? Where’s the ginger?

    Reply
    • Dietitian Debbie says

      December 15, 2018

      Thanks for catching that! Added above.

      Reply
  2. Steph @NutrishusRD says

    November 23, 2015

    This looks delicious! I love the pumpkin and ginger combination, I feel all warm and cozy already.

    Reply
  3. Michaela says

    November 23, 2015

    Pumpkin AND Gingerbread? What a dynamic duo 🙂

    Reply
  4. Dana says

    November 23, 2015

    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!

    Reply
  5. Alanna says

    November 22, 2015

    I love molasses, but more importantly, I love gingerbread. Your recipe looks delicious!!

    Reply
  6. Jenny D says

    November 22, 2015

    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.

    Reply

Primary Sidebar

Debbie - Author of Dietitian Debbie.

Welcome!

I'm Debbie, a Registered Dietitian and the writer behind this blog where you’ll find healthy, seasonal, vegan & vegetarian recipes! I'm on a mission to inspire you to eat more plants.

More About Me

Free Healthy 7-Day Vegetarian Meal Plan!

Subscribe to the newsletter for the latest + our free meal plan!

Search

Fall Recipes

  • roasted butternut squash and red pepper soup in bowl with croutons.
    Butternut Squash and Red Pepper Soup
  • red lentil pumpkin soup
    One Pot Red Lentil Pumpkin Soup
  • vegan apple crisp in bowl.
    Apple Crisp with Maple Syrup
  • Easy Kale Apple Walnut Salad
  • vegan baked pumpkin donuts with maple frosting on white marble
    Vegan Baked Pumpkin Donuts
  • Four Bean Vegan Chili
    Vegan Slow Cooker Chili

Popular Recipes

  • Simple Curry Spiced Quinoa
    Simple Curry Spiced Quinoa (Vegan, Gluten Free)
  • Warm Faro Salad with Roasted Vegetables
    Warm Farro Salad with Roasted Root Vegetables
  • 8 Healthy Ways to Flavor Your Oats
  • beet juice made in blender.
    Beet Juice Recipe (Blender)
  • pineapple cucumber smoothie in glass with slice of cucumber.
    Pineapple Cucumber Smoothie
  • vegan cream cheese stuffed peppers on a white plate.
    Cream Cheese Stuffed Peppers

What's For Dinner?

V
Vegan
GF
Gluten Free
VG
Vegetarian
  • Quick and Easy Recipes. Quick + Easy
  • One Pan Recipes. One Pan
  • Healthy Bowl Recipes. Salads
  • Healthy Bowl Recipes. Healthy Bowls

Browse Topics

  • Breakfast
  • Dessert
  • Main dish
  • Salads
  • Side Dishes
  • Snacks & Appetizers
  • Vegan
  • Vegetarian
Dietitian Debbie Submark

FREE Healthy 7-Day Vegetarian Meal Plan!

When you subscribe to the newsletter.

Connect

Follow on Pinterest

Follow on Instagram

Get In Touch

©2025, Dietitian Debbie Dishes. All Rights Reserved. About Privacy Policy Accessibility Policy
Back To Top
Design by Pixel Me Designs
×

Free Healthy 7-Day Vegetarian Meal Plan!

Subscribe to the newsletter for the latest + our free meal plan!

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.