Vegan Pumpkin Gingerbread
So, if you haven’t noticed, my posts have been a little out of sync this week. I went from comfort food, to a tropical flavored smoothie, and now back to comfort food. I blame the weather. Last weekend we had gorgeous Fall like temps and now we have blazing heat with temps in the 100’s. It appears Fall will not be making an appearance any time soon. Good thing I have plenty of canned pumpkin to keep me in the Fall mood.
This pumpkin gingerbread is delicious and easy to make. You can also spruce it up by mixing in some chopped up candied ginger, white chocolate chips, chopped walnuts, or semi-sweet chocolate chips.
Here’s how to make Vegan Pumpkin Gingerbread.
1) Combine your dry ingredients and wet ingredients in separate bowl.
2) Add your wet ingredients to your dry ingredients and mix until everything is combined.
3) Pour your batter into a loaf pan that’s been sprayed with non-stick cooking spray and bake until a toothpick comes out clean when inserted.
This bread would be perfect to have around the house when company is in town for the holidays 🙂
Happy Baking 🙂
- 1 3/4 cup whole wheat pastry flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1.5 tsp ground ginger
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 1/3 cup water
- 1 cup canned pumpkin
Preheat oven to 375 degrees. In a large bowl, combine your flour, sugar, baking soda, baking powder, salt, pumpkin pie spice, and ground ginger. Mix until all ingredients are combined. In a separate bowl combine vegetable oil, pumpkin, applesauce, and water. Mix through. Add your wet ingredients to your dry ingredients and mix until all ingredients are combined. Spray a loaf pan with non-stick cooking spray and pour batter in. Bake at 375 degree for 40-50 minutes or until a toothpick comes out clean when inserted.