Currently in a relationship with gingerbread. Totally committed. Exclusive. In it for the long haul. Sending save-the-dates! ‘Tis the season for all things warm and gingery! Have you made my Gingerbread Energy Bites and Ginger Molasses Cookies yet? I can’t stop with the holiday goodies and the fam isn’t mad about it. And every noteworthy gingerbread deserves a great glaze and the best glazes are made while listening to “Dreams” by Fleetwood Mac on repeat. Ok? Ok. What sets this bread apart is using a full cup of pumpkin for moisture plus a bit of vegan butter for a nourishing bread that tastes simply divine.
Ingredients
Whole wheat pastry flour: So fluffy! I love using this flour in quick breads like my Healthy Pumpkin Banana Bread because it gives you the 100% whole grain benefit without the super “wheaty” taste of whole grain flour. I tested this recipe with multiple flours and you can easily sub it out for all purpose flour, too. Flax: To help bind this vegan loaf together rather than eggs. Pumpkin: For luscious moisture, some fall flavor, and a dose of beta carotene. Maple syrup: My favorite natural sweetener for a lightly sweetened loaf. Molasses: A must for gingerbread! Regular or blackstrap work great. Non-dairy milk: I used unsweetened vanilla almond, but any milk will do. We’re adding a splash of vinegar for that buttermilk effect. Lemon juice also works. Oil: Any neutral flavored oil is great here–avocado, melted coconut oil, etc. Spices: Plenty of ginger, cinnamon and allspice to enhance the banana bread flavor. Vegan butter: For moisture and flavor. You could also try coconut oil. I use Earth Balance buttery sticks.
Dietary swaps and substitutions
Gluten free: Use 1:1 all purpose gluten free baking flour. Molasses: I used blackstrap (like in my Gingerbread Protein Smoothie!), which is high in iron and a bit less sweet. It’s technically the third boiling of sugar syrup so it’s the least sweet but really deep in flavor. You can totally use regular molasses here if you’d like. It’ll be a little sweeter, which is completely acceptable and in fact encouraged this time of year. Butter: Vegan butter like Earth Balance or coconut oil work great. Flax: You can use chia seeds instead.
How to make
What makes this gingerbread healthy?
In addition to whole grain flour healthin’ up this gingerbread situation, it’s also complete with a full cup of pumpkin puree. Veggie bread! Hello, vitamin A for our eye balls, disease-fighting phytochemicals, and filling fiber for days. Bonus points for being naturally sweetened with a mixture of pure maple syrup and molasses. Insanely delish with a hot mug of coffee or a chilly cup of almond milk.
How to store
Keep bread on countertop in an air-tight container for up to three days. If you still have some left, you can store in the fridge. This freezes well. Wrap the loaf tightly in foil then in a plastic bag with the air squeezed out. It will stay fresh for up to four months. You can thaw it on the counter when you’re ready to eat. Happy loafing!!
2 tbsp ground flax + 6 tbsp water ½ cup almond milk + 1 tsp vinegar or lemon juice 2 cups whole wheat pastry flour (or all purpose) 1 tbsp baking powder 1 ½ tsp ground ginger 1 ½ tsp cinnamon ½ tsp allspice ½ tsp fine sea salt 1 cup pumpkin puree ¼ cup pure maple syrup ½ cup molasses (I used blackstrap 3 tbsp vegan butter, melted (or coconut oil)
For the maple glaze:
¼ cup organic powdered sugar 1 tbsp pure maple syrup 1 tbsp softened vegan butter 1-2 tsp almond milk (more if needed) ½ tsp vanilla extract
TO FREEZE: It freezes very well. Wrap the loaf tightly in foil then in a plastic bag with the air squeezed out. It will stay fresh for up to four months. You can thaw it on the counter when you’re ready to eat
