Pumpkin Gingerbread
A warmly spiced, incredibly moist pumpkin gingerbread loaf made entirely vegan with pumpkin puree standing in for eggs. Deep molasses flavor, whole-wheat pastry flour, and a blend of ginger, cinnamon, nutmeg, and cloves make this the coziest quick bread you’ll ever bake.
- Total Time55 minutes
- Yield8 slices 1x
Ingredients
Units
Scale
Dry Ingredients
- 1 1/2 cups whole-wheat pastry flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground ginger
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup canola oil
- 1/3 cup unsulfured molasses
- 1/2 cup packed dark brown sugar
- 1 tsp vanilla extract
- 1/4 cup soymilk or other plant-based milk
Instructions
- Heat the Oven and Prep the Pan: Preheat oven to 350°F. Grease and flour an 8.5 x 4.5-inch loaf pan.
- Whisk the Dry Ingredients: In a medium bowl, mix flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt until evenly combined.
- Whisk the Wet Ingredients: In a large bowl, whisk together pumpkin puree, canola oil, molasses, dark brown sugar, vanilla, and soymilk until smooth.
- Combine Wet and Dry: Slowly add dry ingredients to the wet, stirring until just evenly incorporated. Do not over-mix.
- Bake: Transfer batter to the prepared loaf pan. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Cool Before Serving: Cool in the pan for at least 15 minutes before turning out and slicing.
Notes
Use 100% pure pumpkin puree, not pumpkin pie filling. Spoon and level the flour rather than scooping for the most accurate measurement and lightest texture. The loaf keeps well in an airtight container for up to 4 days at room temperature, or freeze wrapped tightly for up to 3 months. For a non-vegan version, regular milk works in place of soymilk.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert, Snack
- Cuisine: American
Nutrition
- Calories: 280
- Sodium: 320
- Saturated Fat: 1
- Protein: 3
