The temperature is dropping!!!! Make yummy things. Lots of them. Give them to your friends.
I know I posted a recipe for gingerbread cupcakes, earlier this month. I can’t help it. It’s one of my favorites!
Make this bread in muffin tins and frost them with vegan “cream cheese” icing. Yay cupcakes! And THANK YOU weeklybite.
You can make these gluten free simply but substituting gram flour (chickpea flour) for the whole wheat, below. Yes, seriously.
Image courtesy of Farmers Market Foods
Vegan Pumpkin Gingerbread
Ingredients:
- 1 3/4 cup whole wheat pastry flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1.5 tsp ground ginger
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 1/3 cup water
- 1 cup canned pumpkin
Instructions:
- Preheat oven to 375 degrees.
- In a large bowl, combine your flour, sugar, baking soda, baking powder, salt, pumpkin pie spice, and ground ginger. Mix until all ingredients are combined.
- In a separate bowl combine vegetable oil, pumpkin, applesauce, and water. Mix through.
- Add your wet ingredients to your dry ingredients and mix until all ingredients are combined.
- Oil a loaf pan and pour batter in.
- Bake at 375 degree for 40-50 minutes or until a toothpick comes out clean when inserted.
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