How do I prepare the flax eggs for this gingerbread?

To make the flax eggs for this recipe, combine 1/4 cup flax meal with 3/4 cup water in a small bowl and set it aside to thicken before mixing with the other wet ingredients.

Can I make this pumpkin gingerbread nut-free?

Yes, to make this recipe nut-free, simply omit the 2 tablespoons of chopped pecans that are sprinkled on top of the batter before baking.

What specific flours are used in this gluten-free gingerbread?

This recipe uses a specific blend of 1/2 cup gluten-free all-purpose flour, 1/2 cup buckwheat flour, and 2 tablespoons coconut flour to achieve its unique texture.

Is fresh ginger necessary, or can I substitute with ground ginger?

This recipe calls for 1 tablespoon of grated fresh ginger, which provides a vibrant, zesty flavor that ground ginger cannot fully replicate. For the best taste, use fresh.

What is the best way to store this pumpkin gingerbread?

After the gingerbread has cooled completely, store it in a sealed bag or container to maintain its freshness and moisture.

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Pumpkin Gingerbread
[Vegan]

HT By: Hallie and Reya Tobias

Author Bio

Raw, vegan, and gluten-free treats and cakes. Hallie and Reya Tobias are the founders of Nibs... Read More

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A thick slice of warm, spiced vegan pumpkin gingerbread, topped with chopped pecans, resting on a rustic wooden board.

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Discover more recipes with these ingredients

Pumpkin Ginger Bread [Vegan]

1688

Dairy Free

Pumpkin, ginger, and cinnamon make for an excellent team and because ginger and cinnamon are warming foods, they’re a great addition to your diet in the colder months. This bread is vegan, gluten-free, refined sugar-free and can be nut-free as well! This pumpkin gingerbread will fill your kitchen with holiday... Read More

Ingredients You Need for Pumpkin Gingerbread [Vegan]

Wet:

4 flax eggs – 1/4 cup flax meal plus 3/4 cup water
1 1/4 cup pumpkin puree
1/4 cup coconut oil, melted
1/4 cup coconut sugar
2 tablespoons maple syrup
2 tablespoons molasses
1 teaspoon vanilla extract

Dry:

1/2 cup gluten-free all-purpose flour
1/2 cup buckwheat flour
2 tablespoons coconut flour
1 tablespoon grated fresh ginger
1 1/4 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons chopped pecans (omit for nut-free)

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How to Prepare Pumpkin Gingerbread [Vegan]

Preheat your oven to 350°F and line a loaf pan with parchment paper.
Make your flax eggs in a small bowl and set aside.
Mix the remaining wet ingredients in a small mixing bowl. Add flax eggs and mix together.
In a medium bowl, combine all dry ingredients.
Add the wet to the dry and mix together.
Pour the batter into your loaf pan and sprinkle the top with the chopped pecans.
Bake for 50-60 minutes until a knife inserted comes out clean. Let cool before removing from the pan and slicing. Store in a sealed bag or container.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.