pumpkin gingerbread

Less than two weeks until Thanksgiving! I am excited to cook the big meal, maybe run a turkey trot, and turn my mind towards holiday baking. I love all of the warm spices often associated with the season, especially ginger, cinnamon, and cardamom. So it is no surprise that I gravitate towards gingerbread and ginger cookies. I am only slightly embarrassed to say that this is only one of several gingery recipes that I have made so far this season and there will most likely be many more.

This pumpkin gingerbread has a good punch of spice and rich molasses flavor and still manages to be light and delicate. A square warm from the oven makes a great dessert (ginger is good for digestion, right?) and any leftovers make a pretty delicious and slightly indulgent breakfast the next day. The original recipe includes an additional suggestion for a cinnamon infused buttercream on top, but I really liked this just by itself.

On a side note, I recently purchased several plates from the new West Elm in Seattle, such as the one above, from the Organic Shaped Dinnerware collection. I love them and they are pretty cheap to boot!

Pumpkin Gingerbread

slightly adapted from Oh She Glows, one of my favorite vegan food blogs.

1 cup pumpkin puree (canned or homemade)

3 tbsp maple syrup

1/2 cup sugar or sucanat (if you like things sweeter, go up to 3/4 cup)

1/3 cup melted coconut oil

1/4 cup molasses

1 flax egg, 1 tbsp ground flax plus 3 tbsp water, mixed and set aside until thickened. Or, 1 egg

1 2/3 cup whole wheat pastry flour

1 1/4 tsp baking soda

1 tsp cinnamon

1 tsp ginger

1/4 tsp freshly grated nutmeg

1/4 tsp ground cardamom

1/8 tsp ground cloves

1 tsp salt

1 tsp baking powder

generous handful of chopped, toasted walnuts, optional, but highly recommended

Preheat oven to 350. Grease or line a 9″x3″ loaf pan or an 8″x8″ pan. A square pan bakes a bit fast, allowing me to eat this gingerbread a bit quicker.

Combine the pumpkin puree, maple syrup, sugar, oil, molasses, and flax or real egg in a mixing bowl. Sift together the flour, baking soda and powder, spices, and salt in another bowl. Add the wet mixture to the dry mixture and fold until just incorporated. Fold in the toasted nuts, if using.

Pour into prepared pan and bake for about 50-60 minutes (loaf pan) or 25-30 minutes (square pan) or until a toothpick comes out clean. Cool in pan on a rack, stealing small slices every few minutes, and hope that no one notices.

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1 Comment

Filed under breakfast, ginger, holiday, sweets

One response to “pumpkin gingerbread

  1. Pingback: gingerbread whoopie pies | sustenance space

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