Go Back
–+ servings

Spiced Pumpkin Gingerbread

The perfect companion to a warm cup of coffee or tea on a chilly fall morning.
5 from 1 vote
Print Recipe Pin Recipe
Course Breakfast
Servings 10 slices

Ingredients
  

  • 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!