Spiced Pumpkin Gingerbread

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. 

Spiced Pumpkin Gingerbread

The perfect companion to a warm cup of coffee or tea on a chilly fall morning.

5 from 1 vote

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Course Breakfast

Servings 10 slices

Ingredients

  

1x2x3x

• 1/4 cup molasses
• 1/2 cup sugar
• 1/4 cup maple syrup
• 1/4 cup coconut oil melted
• 1 flax egg 1 tbsp ground flaxseed, 2.5 tbsp water — mix and set aside for 5 minutes
• 1 cup canned pumpkin or homemade pumpkin puree
• 1 3/4 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 2 tsp pumpkin spice
• 1/8 tsp 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.

Tried this recipe?Let us know how it was!

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.