Pumpkin Gingerbread with Maple Glaze

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!!

Vegan Gingerbread Recipe

★★★★★ 4.8 from 12 reviews

• Author: Alexis Joseph | Hummusapien
• 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

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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.

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Ingredients

Units USM Scale 1x2x3x

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

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Instructions

1. Preheat oven to 350F. Grease a 5x9inch loaf pan.
2. 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.
3. In a large mixingbowl, whisk together flour, baking powder, ginger, cinnamon, allspice, nutmeg, and salt.
4. 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.
5. 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.

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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