Meatless Monday: Vegan Pumpkin Gingerbread

It was probably safe to assume that Pumpkin Gingerbread is meatless. But vegan? Oh yeah. I have been enjoying vegan baked good for years. Not because I’m vegan, but because they’re awesome.

Don’t let the word “vegan” deter you. Vegan baked goods simply replace items like milk, butter, and eggs with other ingredients such as mono and polyunsaturated fatty acid-rich oils and perfectly sweet all-natural applesauce.

Vegan baked goods are nearly full-proof, as well. Every recipe I’ve ever made is simple as can be: combine the wet ingredients…combine the dry ingredients…combine the two. Uh huh, that simple.

Promise. Pinky swear, too.

With my stockpiles of pumpkin, it was only a matter of time before a pumpkin bread made its way into my line-up. Unlike a traditional pumpkin bread, this incorporates a plentiful amount of ground ginger making it a gingerbread…and dangerously good.

I wish I could say I enjoyed more of this bread, but that Mr. Prevention really, really, really liked this Pumpkin Gingerbread and his shameless, manly appetite had no second thoughts about nearly inhaling it all.

“I thought you said it was easy to make??” was his response to my pleas for him to share.


Vegan Pumpkin Gingerbread from Weekly Bite

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 1/2 tsp ground ginger
1/2 cup sugar
1/2 cup canola oil
1/2 cup unsweetened applesauce
1/3 cup water
1 cup canned pumpkin puree


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. Yield: 10 slices.

Nutrition Information (per slice): 222 calories; 11.7 g. fat; 0 mg. cholesterol; 250 mg. sodium; 28.1 g. carbohydrate; 3.3 g. fiber; 0.4 g. protein

Result: Mr. Prevention devoured this. Just as the pumpkin sherbet went, he had his little fingers in this before I could even take a few photos. This was a ginger-y and vegan spin on a traditional pumpkin bread…simple to make and sure not to last long! Enjoy!


While my weekend was short, I made the best of it. One run, one hockey game, lots of grading, and a fun family outing (Lily, too!) to the apple orchard. I am giddy over the 20 pounds of Fuji apples awaiting my next move 😉

Question: Do you like gingerbread?

Be well,


  1. says

    I love vegan baking. I havent been let down by it yet.

    I’ve never been a big fan of ginger, but I’ve always liked gingerbread cookies is that weird? I had no idea you could make it into an actual bread though.

  2. says

    Thank you so much for your sweet comment on Renee’s blog-My Kitchen Adventures- It looks like I have now found another great place for healthy recipes. Hubby & I have to start the scale back the other direction and your recipes will really help. This recipe is one I’ll definitely make him.

  3. Cristina says

    This looks fantastic! Can’t wait to make it.

    I have bunch of molasses lying around… do you think I could incorporate it somewhere in the recipe?

    Thanks again!

  4. Christa says

    Love this recipe (and so do my housemates!). I made a few changes that seemed to work out just fine:
    – used 3/4 cup applesauce and 1 to 2 tbsp oil
    – used stevia/sugar blend to equal the sweetness of 1/2 cup sugar
    – used soy milk instead of water
    – used 1 cup whole wheat pastry flour and 3/4 cup oat bran

    Turned out great!

  5. says

    We just made this recipe with our Kindergartners! It was absolutely delicious and we included the recipe in our weekly newsletter (with credit and a link to this page). Thank you for sharing!


  1. […] This afternoon I packed up my car with almonds and dates, pumpkin puree and applesauce, and an overflowing basket of laundry, with plans to take advantage of my parents’ kitchen and washing machine. I was stoked on making homemade almond milk (because I’ve never found a store-bought version that contains simple ingredients) until I looked at the recipe and realized that I hadn’t soaked the almonds for the required 8-12 hours. It made me that much more glad that I’d brought pumpkin and applesauce to make vegan pumpkin gingerbread a la Prevention RD. […]

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