Made with whole wheat flour and sweetened with molasses and pure maple syrup, this healthy vegan Pumpkin Gingerbread with Maple Glaze is the perfect warm and spicy treat!
Currently in a relationship with gingerbread.
Totally committed. Exclusive. In it for the long haul. Sending save-the-dates!
I’ve finally found the most epic base recipe for any and all breads and I’m having dreams about all the fabulous flavors I can whip up now. S’mores bread, pumpkin banana bread with salted caramel glaze, peppermint mocha bread with crushed candy canes, toasted coconut bread with pineapple glaze…GAH. There’s drool everywhere.
The glaze on this gingerbread blows it out of the park. Really. Who would want to eat naked gingerbread, anyway? Every good gingerbread deserves a great glaze and the best glazes are made while listening to “Dreams” by Fleetwood Mac on repeat. I know from experience.
Have you ever baked with Bob’s Red Mill stone ground whole wheat flour? It’s the bees knees. You would never know that this gingerbread loaf was vegan let alone 100% whole grain because it honestly tastes too good to be true. Bob’s makes an amazing unbleached all-purpose flour you could also use here but I say go for whole grain for an extra nutrient boost (especially since you can’t detect it in the bread’s flavor or texture). I haven’t tried using gluten-free all purpose baking flour but be sure to leave a comment if you try this recipe with that!
The flour comes in a fairly gigantical bag so I like to keep it in the fridge or even the freezer for ultimate freshness, especially if you’re flying solo and not running through pounds of flour on a weekly basis. Perfectly normal.
My best advice when making this loaf is to not over-mix the batter. In fact, that sage wisdom applies to all quick breads. Imagine gently folding the wet ingredients into the dry rather than going at it with a fork until it’s glue. No bueno. The less you mix, the more moist and light and delightful this loaf will be.
In addition to whole grain flour healthin’ up this gingerbread situation, it’s also complete with a full cup of pumpkin puree. Veggie bread! Bonus points for being naturally sweetened with a mixture of pure maple syrup and molasses. Insanely delish with a hot mug of coffee or a chilly cup of almond milk.
Let’s chat about molasses here for a moment. I used blackstrap molasses, which is a type of molasses that’s high in iron and a bit less sweet. It’s technically the third boiling of sugar syrup so it’s the least sweet but really deep in flavor. That said, you can totally use regular molasses here if you’d like. It’ll be a little sweeter, which is completely acceptable and in fact encouraged this time of year. Yes sir.
If you need more ginger lovin,’ skidaddle over to my Paleo Chocolate Gingerbread Bars, Gingerbread Protein Smoothie, Gingerbread No-Bake Bites, Vegan Ginger Snap Cookies, and Gingerbread Blondies with Maple Glaze.
- 2 tbsp ground flax + 6 tbsp water
- ½ cup almond milk + 1 tsp vinegar or lemon juice
- 2 cups Bob's Red Mill whole wheat flour
- 1 tbsp baking powder
- 2 tsp ginger
- 1½ tsp cinnamon
- ½ tsp allspice
- ¼ tsp nutmeg
- ½ tsp salt
- 1 cup pumpkin puree
- ¼ cup pure maple syrup
- ½ cup molasses
- 3 tbsp vegan butter, melted (I used Earth Balance)
- 1 tsp vanilla extract
- ¼ cup organic powdered sugar
- 1 tbsp pure maple syrup
- 1 tbsp softened vegan butter
- 1-2 tsp almond milk (more if needed)
- ½ tsp vanilla extract
- Preheat oven to 350F. Grease a 5x9inch loaf pan.
- In a small bowl, stir together flax and water. Set aside to thicken. Meanwhile, combine almond milk and vinegar in a liquid measuring cup, stirring to combine. Set aside.
- In a large bowl, whisk together flour, baking powder, ginger, cinnamon, allspice, nutmeg, and salt.
- In a medium bowl, stir together pumpkin, molasses, maple syrup, melted vegan butter, vanilla extract, flax mixture, and milk.
- Pour wet ingredients into dry ingredients and stir until just combined, being careful not to over-mix. Pour into prepared baking dish and bake for one hour.
- Remove from oven and cool in pan for 10 minutes. Remove from pan and continue cooling on cooling rack. Meanwhile, whisk together glaze ingredients in a small bowl until smooth. Drizzle cooled bread with glaze.
This post is sponsored by Bob’s Red Mill. Thanks for supporting the brands that make Hummusapien possible!