Picture this: you, cozied up in pajamas and slippers on a Saturday morning with a cup of coffee, some chill music on, and a good book. All you need is something warm to nibble on. Enter: this Spiced Pumpkin Gingerbread. When it comes to baked goods, I don't have the biggest sweet tooth in the world so I don't like to make cloyingly sweet things.
This loaf hits the spot -- there's a bit of sugar, but it predominantly showcases the headiness of those delicious cool weather spices: clove, cinnamon, nutmeg, and ginger. And with blackstrap molasses, to boot!
This recipe is from when I was doing exclusively vegan baking for a few years, hence the flax egg in the ingredients. A flax egg is a typical vegan substitution for an egg, which acts as a binding ingredient in baking recipes, so while I haven't made this with an egg yet, it should work exactly the same.
📖 Recipe
Spiced Pumpkin Gingerbread
Ingredients
- ¼ cup molasses
- ½ cup sugar
- ¼ cup maple syrup
- ¼ cup coconut oil melted
- 1 flax egg 1 tablespoon ground flaxseed, 2.5 tablespoon water -- mix and set aside for 5 minutes
- 1 cup canned pumpkin or homemade pumpkin puree
- 1 ¾ cup all-purpose flour
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- 2 teaspoon pumpkin spice
- ⅛ teaspoon ground cloves
Instructions
- Preheat oven to 350*
- Add molasses, sugar, maple syrup, coconut oil, flax egg, and canned pumpkin to mixing bowl and mix for 1-2 minutes on medium speed until combined.
- Combine dry ingredients in a bowl, whisk together, and gradually add to mixing bowl, mixing thoroughly until no no traces of flour.
- Pour the batter into a greased loaf pan, and bake for 50-60 minutes (rotating the pan 180 degrees halfway through), testing with a toothpick at the 50 minute mark. You want it to come out clean -- no batter or wet crumbs!
- Cool for 5 minutes in loaf pan, then remove and cool on wire rack.
- Serve with butter or a smear or cream cheese.
I first made this recipe back in 2013/2014 while living in Park Slope, Brooklyn and it quickly became a staple. So much so that I gave the recipe to my sister-in-law and she makes it frequently! But somewhere along the way this recipe got buried in my Evernote notebooks, and I didn't do much in the way of seasonal baking when we lived in Los Angeles for 4 years.
But since moving back to New England, I'm all in on seasonal baking. Color me basic, but I don't care! Bring on the pumpkin spice, bring on the apples. I'm here for it all. In fact, we're going apple picking this weekend and I have my heart set on baking a new-to-me item: apple fritters.
HOO BOY do I love an apple fritter.
But know what else I love? A baked good that isn't overwhelmingly loaded with sugar, so you can feel good about having a slice or two with breakfast. Sure, you're technically spiking your blood glucose levels but what am I, a nutritonist? Nope! I'm just a girl who loves working out and cooking/baking delicious foods in equal measure. Life is too short to eat cardboard food, believe me, been there done that.
I used the remnants of the canned pumpkin that I had leftover from this recipe for Pumpkin Spice Chocolate Chip Cookies -- but if you have freshly pureed pumpkin on hand or want to get wild and whip a batch up, feel free to use that.
If you try this Spiced Pumpkin Gingerbread recipe, I'd love to hear from you! Please leave a rating or a comment -- it would warm my little heart oh so much.
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