Whether it’s fall, winter or just one of those days that make you want to get your bake on, this Pumpkin Gingerbread Loaf is the coziest loaf there is. Well, out of all the loafs and breads I’ve shared on this blog, anyway. I’m embracing the pumpkin spice season but also jumping ahead a little bit with the gingerbread spice. Together, it’s a delicious combo that you HAVE to try.
The thing I love the most about breads and loaves is that you can slice, freeze and re-toast to eat throughout the week or month. My personal favourite way to enjoy it is re-toasted, drizzled with a little almond butter and topped with some fruit. Just imagine a slice of this pumpkin gingerbread loaf with a spread of pumpkin or maple butter, or maybe a drizzle of icing. Are you drooling yet? Of course, this pumpkin gingerbread loaf is actually very healthy–you know how we cook here in the Veggiekins kitchen. So enjoy it for a cozy breakfast if you’d like, or pile on the toppings and have a dessert moment.
This pumpkin gingerbread loaf is made with a handful of simple ingredients like oat flour, pumpkin purée and the coziest, warming spices.
This recipe is vegan, gluten-free, oil free and refined sugar free. I’ll include a nut-free substitute in the recipe notes as well!
You can enjoy this pumpkin gingerbread loaf as an afternoon snack, a cozy dessert or even a quick on-the-go breakfast. It’s meal prep and freezer friendly.
The warming spices behind what we know as the flavour of gingerbread also come with health benefits. These spices we’re using are considered warming spices which make it great for chillier temps. Many of them also promote digestion and have anti-inflammatory properties. Of course, we’re adding them primarily for flavour, but just a fun fact about gingerbread!
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To make this recipe, you can DIY your pumpkin purée by blending steamed pumpkin until smooth. You can of course use canned pumpkin as well, for convenience, but be sure to use pumpkin purée, not pumpkin pie filling. Using pumpkin adds moisture to this recipe and a subtle sweetness as well.
You can also DIY your gingerbread spice instead of purchasing a pre-made spice blend. This saves money, kitchen cabinet space and of course, packaging. The spices that make up “gingerbread” are cinnamon, ginger, allspice, nutmeg and cloves. Use about 2 tbsp of gingerbread and cinnamon and 1 tsp of the rest to make! If you have the luxury of grinding your own spices from the full form, it goes without saying that the flavour is even more intense.
This pumpkin gingerbread loaf is 100% muffin-able. You can pour the batter into a muffin pan, but you’ll need to adjust bake time accordingly (it will bake a LOT more quickly).
If you try this recipe out, tag me on Instagram @veggiekinsso I can see your delicious re-creations and for a chance to be featured! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too!
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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