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cozy pumpkin gingerbread loaf!
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!
secrets to success
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 like this recipe, try…
- Healthy Pumpkin Pie
- Best Healthy Banana Bread (a Veggiekins reader favourite!)
- Fluffy Apple Crumble Loaf
- Cinnamon Toast Crunch Granola
If you try this recipe out, tag me on Instagram @veggiekins so 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!
Pumpkin Gingerbread Loaf (vegan, gluten-free, oil free)
- dry ingredients
- 2 cups oat flour*
- 1/2 cup almond flour
- 1/3 cup coconut sugar can use brown sugar
- 2 tsp gingerbread spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- wet ingredients
- 1 cup pumpkin purée
- 1/3 cup maple syrup
- 1/4 cup creamy roasted almond butter or alternative nut or seed butter of choice
- 1/2 cup almond milk
- 2 flax eggs 2 tbsp ground flax + 5 tbsp warm water
- 1 tsp apple cider vinegar
- Preheat your oven to 350F degrees while you prepare your batter. Line a loaf pan with parchment paper and set aside.
- In a large bowl, whisk together wet ingredients until smooth.
- Next, sift all dry ingredients into the bowl, and mix with a spatula until even and smooth. The mixture should be quite thick, and not too wet. Not your typical cake batter texture.
- At this point you can taste the batter and add more or less spice as you'd like (perks of vegan baking, am I right?).
- Transfer mixture to loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean and loaf is baked through.
- Remove from oven, remove loaf from baking pan and let cool on a cooling rack. Once completely cool, use a bread knife to slice into pieces.
Nutrition information is automatically calculated, so should only be used as an approximation.
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