I was scrolling through my Facebook feed a few weeks ago and came across a recipe for this Pumpkin Gingerbread. I took a quick glance and thought it sounded interesting and would be a good recipe to “re-do” (aka: make 100% plant-based and gluten free so it would be a vegan gluten free gingerbread loaf) and share with you when we’re all transitioning from all of the fall pumpkin recipes to holiday recipes. Pumpkin + gingerbread, what better way could there be to move from fall to the holidays?
I wasn’t quite sure if the changes I had in mind would work but I went ahead anyways, I always love a challenge. And guess what? I did it.
I’m so happy with the result and although it did not turn out to be the transition recipe I had in mind, this vegan gluten free gingerbread loaf is PERFECT to make and serve (or give!) during the holiday season.
The original recipe did not contain molasses but I think molasses is essential in any gingerbread recipe. So I added some in which made the loaf darker than the original. I kept the pumpkin in because it adds a moistness that you would not otherwise get if you were to leave it out. Note that this loaf has no pumpkin flavour whatsoever, it’s simply used as an ingredient to make the loaf tender (and I guess it also adds some nutrition!).
- Don’t buy pumpkin puree, make your own large batch in the fall and freeze it so you can use when needed. Here’s a step-by-step on how to make homemade pumpkin puree.
The mini chocolate chips are totally optional, it’s up to you if you want to add them or not. I like adding them because it makes the gingerbread loaf more kid-friendly and because why not? The flavours pair well, so I went for it!
Serve up your vegan gluten free gingerbread loaf with a vegan gingerbread latte or a decadent vegan hot chocolate and curl up under a blanket to watch holiday specials with the family (the way I like to spend evenings during the holidays season!). You can also bake a few, package them pretty, and give them to friends and family. Who doesn’t love to receive food gifts during the holidays (or any other time, really!)
P.S. If you like this recipe, I think you’ll also like these:
- Vegan Gluten Free Gingerbread Waffles
- Gingerbread Chocolate Chip Muffins
- Vegan Gingerbread Latte
- Chewy Vegan Gluten Free Gingerbread Cookies
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How to Make a Vegan Gluten Free Gingerbread Loaf
- 2 tbsp ground flax seeds
- 6 tbsp water
- 2 cups gluten-free flour blend (I use Bob's Red Mill, see note below)
- 2/3 cup coconut sugar
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp ground cloves
- 1/2 tsp all spice
- 1/2 cup coconut oil , melted
- 1/4 cup molasses
- 1 cup pumpkin puree
- 3/4 cup mini chocolate chips (optional)
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Preheat oven to 325 degrees.
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Grease a 5" x 9" (1.5 quart) loaf pan.
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Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
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In a large bowl, whisk the flour, coconut sugar, baking powder, baking soda, salt, ginger, cinnamon, cloves and all spice together.
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In a small bowl, mix the melted coconut oil, molasses, pumpkin puree, and flax mixture together.
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Pour wet ingredients into dry ingredients and mix well to combine.
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Fold in the mini chocolate chips, if using.
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Pour into greased loaf pan.
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Bake for 50 minutes to 1 hour or until a tester comes out clean. See note.
- Baking times will vary slightly depending on your oven and the type of bakeware you use. I use a glass loaf dish when making this recipe. Start checking around the 50 minute mark.
- It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob's Red Mill), so please know that your results may not be the same as mine if ingredients are substituted.
Nicole Boyhouse says
OMG AMAZING. Can I use regular flour instead of gluten free?
Gwen says
Hi Nicole!! I can’t guarantee it will turn out because I have never made it with regular flour, but I *think* it may š The original recipe I based this one off of (see link at the beginning of the post) does use regular flour. I made a lot of changes from that original though…you are a pro though, I think you can make it work. PLEASE come back and tell me how it turns out if you do try!
Laurel says
Hi there. Well, I’ve been CRAVING gingerbread since October when my kitchen got torn apart and I finally, finally was able to bake Monday for the very first time. As you can imagine everything is completely disordered in there and I couldn’t even find a flour mix so I just threw together some brown rice, white rice, water chestnut and tapioca flours and crossed my fingers. This bread is so delicious and filling I haven’t been able to force myself to eat a proper meal since.
So to the question of can I use another flour? Absolutely.
Also, thanks for providing the perfect fix as well as helping me use up some of the kabocha squash I’d put up last Fall. Lovely. Oops, I also cheated and added some candied ginger because it was there and it was good too. HaHa
Gwen says
Hi Laurel! I am so happy to hear that the recipe worked with your flour mix! And I’m also very happy that you loved the results! Yay! I really like that you added candied ginger, great idea. I may have to try adding some next time… š Enjoy your new kitchen! Thanks for stopping by š
clarissa says
This is an awesome recipe. Made it with regular flour and brown sugar, came out amazing! Just made a second loaf, I will be making this recipe all year long. Yum.
Gwen says
Hi Clarissa! I’m so glad to hear the recipe worked with your substitutions! I’m often asked if this recipe will work with regular flour and since I’ve never tried it, I don’t have an answer. Thanks for leaving your message here so others can see it will work out. Thank you! And I’m glad you like it š
Erika says
Hi,
I just made this bread and it did not come out well. I did notice once I was completely done with all of my mixing it was more of a crumb than a cake or bread like batter. It did not “pour” into the baking pan. More like I had to scoop the crumbly mixture into the pan. I read the ingredients over several times and I can’t find any liquids that I am missing. I did use coconut flour. I am not sure what went wrong. š
Gwen says
Hi Erika,
I’m sorry the recipe did not turn out for you. The reason why is the use of coconut flour. Coconut flour is very dense and recipes that use it require a lot more liquid than when using other types of flour. Any time I use coconut flour, I always use blend it with another one, I don’t use it on its own (I have never tried it with this recipe). I do highly recommend the Bob’s Red Mill all purpose gf blend (I link to it in the recipe so readers can see what it looks like and I also make note of the recommendation in the recipe notes).
I hope that you are able to try again with the recommended flour, Erika. I am quite certain that you will be happy with the results š Let me know if you have any questions.
Erika says
Thank you for replying. I will try it again with the Red Mill GF flour, also I had no idea different types of flours needed different amounts of liquid, guess I learned something!
Gwen says
Gluten-free baking can be tricky when you are first starting out but stick with it, you will get it! There are certain tips and tricks you pick up along the way. Let me know how it goes next time, Erika!