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
Directions:
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!
[/print_this]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,
This looks awesome!
I really have been wanting to make more quick breads. However I seem to have a hoarding situation of bread/carbs in the freezer. It’s like I’m getting ready for winter? ha ha
I LOVE gingerbread, ginger cookies, ginger chews and crystallized ginger! Great post and I love the pics! It is good to have the Mr.s around to take care of the ‘hard work!’
I have ALL of these ingredients on hand right now…I take this as a sign that I need to make this bread 🙂
Gingerbread + Pumpkin = LOVE! Another great recipe on the “to make” list Nicole! I even have some candied ginger I could mix in! YUM!
Yum – this looks awesome! I can’t get enough of the pumpkin lately and I love gingerbread! Perfect combo!
I like gingerbread….it’s yummy!
I know what I am bringing to the pre-Thanksgiving Day potluck at work now! Thank you for sharing this recipe. I don’t love gingerbread, but I am excited about the idea of pumpkin gingerbread. Did you use canned or fresh pumpkin when you made this?
Author
Yep…canned.
This looks amazing! And yes, I love everything gingerbread. It’s such a delicious fall flavor.
Fuji apples are my go to for apple pie – I am actually going to try this recipe to use up some apples I have – her pie crust looks amazing!
http://foododelmundo.com/2011/10/23/grandmas-apple-pie/
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.
Looks delicious! My hubs was surprised he liked pumpkin bread when we had it at a friends house then I made it cause he makes sure to tell me he doesn’t like pumpkin anytime I suggest it. Silly boys don’t really know what they want.
I love pumpkin and I love ginger even more! The fact that this is vegan (eggless) makes it perfect for my house!
I dont like ginger bread typically but I DO like pumpkin bread! In fact, I had a delicious slice yesterday when we were out to breakfast!
Yum! Must try this soon!
I love gingerbread! This recipe looks great. I’ve made pumpkin bread already this fall and might need to make this once I’m out! I love how simple and easy these types of homemade bread are!
Yay!! I am so glad you both liked it 🙂
Wow, this looks SO delish!! I love pumpkin, and I love gingerbread, and I love vegan baked goods… The perfect trio combo! 🙂 Amazingly gorgeous photos, too…
omg this sounds amazing! bookmarking it right now 🙂
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.
Author
I hope you do stop by! Thanks for YOUR sweet comment!
Love the idea of baking more vegan goodies – that means more people can enjoy them!
You have done it again! This recipe is delicious (and my house smells amazing right now)!! win, Win, WIN!!!
Author
Awww! Made my day! 🙂 So glad you liked it!
this looks delicious and so moist!
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!
Author
Good! 🙂 You can swap out some of the oil or applesauce for the molasses, I would imagine 🙂
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!
Author
Sounds great, thank you!
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!
Author
That’s great – thanks!