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vegan pumpkin gingerbread
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4 from 3 votes

Pumpkin Gingerbread

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.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Bread, Breakfast
Cuisine: Vegan
Servings: 10 slices
Calories: 180kcal

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