Super moist Vegan Gingerbread with Maple Glaze is the perfect treat for chilly winter days! Made with pumpkin, whole wheat flour and sweetened with molasses and pure maple syrup.
Currently in a relationship with gingerbread. Totally committed. Exclusive. In it for the long haul. Sending save-the-dates!
And every noteworthy gingerbread deserves a great glaze and the best glazes are made while listening to "Dreams" by Fleetwood Mac on repeat. I know from experience.
Key ingredients, substitutions, and tips
- Whole wheat pastry flour: So fluffy! I love using this flour in quick breads because it gives you the 100% whole grain benefit without the super "wheaty" taste of whole grain flour. You can easily sub it out for all purpose flour, too.
- Flax: To help bind this vegan loaf together rather than eggs.
- Pumpkin: For luscious moisture, some fall flavor, and a dose of beta carotene.
- Maple syrup: My favorite natural sweetener for a lightly sweetened loaf.
- Molasses: A must for gingerbread! Regular or blackstrap work great.
- Non-dairy milk: I used unsweetened vanilla almond, but any milk will do. We're adding a splash of vinegar for that buttermilk effect. Lemon juice also works.
- Oil: Any neutral flavored oil is great here--avocado, melted coconut oil, etc.
- Spices: Plenty of ginger, cinnamon and allspice to enhance the banana bread flavor.
- Vegan butter: For moisture and flavor. You could also try coconut oil. I use Earth Balance buttery sticks.
Is gingerbread healthy?
Why yes, this one sure is! And it's vegan, too. In addition to whole grain flour healthin' up this gingerbread situation, it's also complete with a full cup of pumpkin puree. Veggie bread! Hello, vitamin A for our eye balls, disease-fighting phytochemicals, and fiber for days.
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.
What's the different between molasses and blackstrap molasses?
Let's chat about molasses here for a moment. I used blackstrap molasses, which is 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.
How to store
Keep bread on countertop in an air-tight container for up to three days. If you still have some left, you can store in the fridge.
This freezes well. Wrap the loaf tightly in foil then in a plastic bag with the air squeezed out. It will stay fresh for up to four months. You can thaw it on the counter when you’re ready to eat.
More healthy gingerbread recipes to love
- Gingerbread Energy Bites
- Healthy Ginger Molasses Cookies
- Paleo Chocolate Gingerbread Bars
- Gingerbread Protein Smoothie
Happy loafing!!
PrintVegan Gingerbread Recipe
- Prep Time: 10 min
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 10-12 slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Super moist Vegan Gingerbread with Maple Glaze is the perfect treat for chilly winter days! Made with pumpkin, whole wheat flour and sweetened with molasses and pure maple syrup.
Ingredients
For the gingerbread:
- 2 tbsp ground flax + 6 tbsp water
- ½ cup almond milk + 1 tsp vinegar or lemon juice
- 2 cups whole wheat pastry flour (or all purpose)
- 1 tbsp baking powder
- 1 ½ tsp ground ginger
- 1 ½ tsp cinnamon
- ½ tsp allspice
- ½ tsp fine sea salt
- 1 cup pumpkin puree
- ¼ cup pure maple syrup
- ½ cup molasses
- 3 tbsp vegan butter, melted (or coconut oil)
For the maple glaze:
- 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
Instructions
- Preheat oven to 350F. Grease a 5x9inch loaf pan.
- In a medium mixing bowl, stir together flax and water. Set aside to thicken. Meanwhile, whisk almond milk and vinegar in a liquid measuring cup. Set aside.
- In a large mixingbowl, whisk together flour, baking powder, ginger, cinnamon, allspice, nutmeg, and salt.
- To the bowl with flax, add pumpkin, molasses, maple syrup, melted butter, vanilla, and milk. Whisk to combine. Pour wet ingredients into dry ingredients and stir until just combined, being careful not to over-mix. Pour into prepared baking dish. Bake for one hour.
- Meanwhile, make the glaze by whisking together all the glaze ingredients. Let bread cool for 30 minutes before transferring to a wire rack to cool completely. Once cooled, drizzle with glaze.
Notes
TO STORE: Keep bread on countertop in an air-tight container for up to three days. If you still have some left, you can store in the fridge.
TO FREEZE: It freezes very well. Wrap the loaf tightly in foil then in a plastic bag with the air squeezed out. It will stay fresh for up to four months. You can thaw it on the counter when you’re ready to eat
Keywords: healthy gingerbread, vegan gingerbread
Ruth says
Hi for all quick breads...and I did this in the summer because I did not want the oven on for 1hour...I put them in an 8x8...It only takes about 35 min to bake...and depending on how you are serving...you can cut it in squares and use as a snack..or as a dessert w/ whipping cream...I do the stuff in the can if I am pressed for time...Just check the time at about 30 min...every oven is different ..you will never have the uncooked center, also easy to get out of the pan..I am old school...I always grease and flour the pan...and that usually works well.
★★★★
Alex says
This was so good! I used coconut oil instead of vegan butter and chia egg instead of flax. The texture was fantastic - perfectly moist but also fluffy. I also added extra spices since I love ginger! Highly recommend!
★★★★★
Alexis Joseph says
Thank you so much for taking the time to let me know these subs worked, Alex! Hope it got you in the holiday spirit 🙂
Meg says
This came together so quickly & easily. I used non-vegan versions of everything (2 eggs, regular butter, milk + vinegar) & it came out wonderfully. It is perfectly dense & moist. This is great low effort / high reward recipe & I'll definitely be making it again. Thanks for another winner, Alexis!
★★★★★
Alexis Joseph says
Amazing to know it works with those swaps! I'm going to try your version next. Thanks a ton, Meg!
Shannon says
Yum! Do you think these would work as muffins?
Alexis Joseph says
I haven't tried it as muffins but I'd guess yes! You'd just need to decrease the baking time by a good deal. I'd try 400F for 20-23 min? Let me know if you try!
Alexis Joseph says
Just made these as muffins and it worked great! They took 25 minutes for me.
Jamie says
Love it!! So easy and healthy! My family loves this as a snack 🤗
★★★★★
meg says
I've not felt the call of gingerbread in a while but this looks too good not to try! Can I use two eggs in place of the flax eggs if I'm not worried about it being vegan? Thanks!
Alexis Joseph says
Definitely! And you can use regular butter 🙂 Let me know if you try!
Dylan says
A holiday staple! So good 🙂
★★★★★
Rea says
Sounds like a great recipe, that I will definitely try.
However, it appears as though this recipe is a bit incomplete, in that the instructions for making the maple glaze are missing.
Rachel Dodson says
Great recipe! Easy, delicious and Nutrient dense! Perfect breakfast on a chilly December morning with coffee.
★★★★
Alexis Joseph says
Thanks, Rachel!
Alexis Joseph says
I'm sorry to hear you didn't like recipe, J. Did you change anything about the ingredients? It should be moist and flavorful--happy to help troubleshoot what went wrong here as this is the first time I've gotten such feedback!
Erin says
Just made this for the first time and it turned out amazing! I can’t wait to make it again to share with family over the holidays. Love the pumpkin and gingerbread combo.
Alexis Joseph says
Yesss! I'm so happy to hear that! Thanks, for letting me know, Erin.
Ella CF says
This is soooo good omg! My entire house smells like fresh gingerbread!!!! It was absolutely amaaaazing without the glaze (I got lazy whoops) but I bet it's like 1000 times better with all the maple-y sugar drizzle :p I made this with an egg replacer instead of flax, and coconut sugar instead of maple syrup and again, it was absolutely delicious. Next time I'll definitely make the glaze! Awesome recipe.
★★★★★
Alexis says
Yummm best smell ever! I’m SO happy you made it and loved it 🙂 good to know about coconut sugar, too!
Alexis says
So sorry it didn’t work out for you! I haven’t made a gluten free version so I’m not much help :/
Christen Nolfi says
Noah and I are baking this bread on Thursday!! We love your recipes:)
Angelina says
This came out so good! I used regular eggs and butter instead of vegan, and used Bob's Red Mill 1 to 1 Gluten Free flour instead, and it worked perfectly. The perfect holiday treat!
★★★★★
Angelina says
I made this for my boyfriend and myself, and it came out so good! I used regular eggs and butter instead of vegan, and I used Bob's Red Mill 1 to 1 Gluten Free flour, and it worked perfectly. I would definitely be careful about over mixing, like Alexis mentions - I think I over-mixed because the inside did come out a bit dense and sticky. But overall, still delicious! The perfect holiday treat.
★★★★★
Courtney says
Do you have any suggestions for making this in a mini muffin pan? 🙂
Alexis says
Hmmm I've never made them as muffins. I would google mini muffin recipes to get a feel for the correct baking time and go from there!
Marly says
Can you use egg?
Alexis says
Yep you can use two eggs. Enjoy!
Theo says
This looks so yummy!
★★★★★
Linda says
Looks delicious! . Can’t wait to try these!
https://coolkitchenutensils.com
★★★★★
Https://About.Me/Macfarlanegp says
Very nice pаtern and great subject matter, absolutely nothіng else we want :
D.
Rhonda @ Change In Seconds says
Wow that looks so delicious. On the list to try this weekend!
Larry says
I made these and they were so moist ?
Crystal says
Yowza!
Kori says
I noticed gingerbread is accidentally misspelled in your pretty recipe title picture at the bottom of your post. I have all the ingredients needed on our grocery list so I can make it soon!
Alexis says
Oh man thanks girl!
JoJo says
I would like try this with the flour combo from the GF chocolate banana bread recipe. What are your thoughts?
Alexis Joseph says
Wet to dry ratios are different with that almond + oat flour since combo since there's so much more fat than whole wheat pastry flour. My best advice would be to use some pumpkin in place of banana in the almond flour recipe and add some more sweetener to make up for it plus the spiced from the other recipe. I'll add to my list to post a pumpkin version of this recipe! I do know you can remove the cocoa powder and use more almond flour. Let me know if you try anything!
Kori says
I can't wait to make this!! My husband has Celiac, so I have to bake GF. I use Bob's Red Mill GF AP flour, and it is very tasty. There have been two blends that I've tried, and I enjoy both even as someone who can eat gluten. I'll let you know how it turns out. Thanks so much!
Pat Smith says
Can I ask what blends you use and if you've had any success with pie dough? I have a hobby pie baking business and a bunch of folks dying for me to do GF but i haven't had any luck.
Kori says
Of course! I use their1-1 all purpose flour, but I haven’t made pie dough yet. I saw that they have a GF pie dough blend already prepared as well! Hope this helps!
Nicole @ Laughing My Abs Off says
Oh yes, this shall definitely be made on Christmas Eve. And Christmas Day. And the rest of the winter. Do you think spelt flour would work? 🙂
Alexis says
I'm with you on that! Spelt flour should work just fine but I'm not totally sure how that would change the texture. If you try it out let me know!
Dylan says
Mmmm so good 🙂
★★★★★
Alexis says
Game. Changer.
Charmaine Ng | Architecture & Lifestyle Blog says
This is a combination to die for, delicious! Smells just like Christmas ❤️
Charmaine Ng | Architecture & Lifestyle Blog
https://charmainenyw.com
Alexis says
There is nothing cozier than a house that smells like holiday spice!!