Meatless Monday: Vegan Pumpkin Gingerbread

It was probably safe to assume that Pumpkin Gingerbread is meatless. But vegan? Oh yeah. I have been enjoying vegan baked good for years. Not because I’m vegan, but because they’re awesome.

Don’t let the word “vegan” deter you. Vegan baked goods simply replace items like milk, butter, and eggs with other ingredients such as mono and polyunsaturated fatty acid-rich oils and perfectly sweet all-natural applesauce.

Vegan baked goods are nearly full-proof, as well. Every recipe I’ve ever made is simple as can be: combine the wet ingredients…combine the dry ingredients…combine the two. Uh huh, that simple.

Promise. Pinky swear, too.

With my stockpiles of pumpkin, it was only a matter of time before a pumpkin bread made its way into my line-up. Unlike a traditional pumpkin bread, this incorporates a plentiful amount of ground ginger making it a gingerbread…and dangerously good.

I wish I could say I enjoyed more of this bread, but that Mr. Prevention really, really, really liked this Pumpkin Gingerbread and his shameless, manly appetite had no second thoughts about nearly inhaling it all.

“I thought you said it was easy to make??” was his response to my pleas for him to share.

While my weekend was short, I made the best of it. One run, one hockey game, lots of grading, and a fun family outing (Lily, too!) to the apple orchard. I am giddy over the 20 pounds of Fuji apples awaiting my next move ;)

Question: Do you like gingerbread?

Be well,

Comments

  1. This looks awesome!

    I really have been wanting to make more quick breads. However I seem to have a hoarding situation of bread/carbs in the freezer. It’s like I’m getting ready for winter? ha ha

  2. I LOVE gingerbread, ginger cookies, ginger chews and crystallized ginger! Great post and I love the pics! It is good to have the Mr.s around to take care of the ‘hard work!’

  3. I have ALL of these ingredients on hand right now…I take this as a sign that I need to make this bread :-)

  4. Gingerbread + Pumpkin = LOVE! Another great recipe on the “to make” list Nicole! I even have some candied ginger I could mix in! YUM!

  5. Yum – this looks awesome! I can’t get enough of the pumpkin lately and I love gingerbread! Perfect combo!

  6. I like gingerbread….it’s yummy!

  7. I know what I am bringing to the pre-Thanksgiving Day potluck at work now! Thank you for sharing this recipe. I don’t love gingerbread, but I am excited about the idea of pumpkin gingerbread. Did you use canned or fresh pumpkin when you made this?

  8. This looks amazing! And yes, I love everything gingerbread. It’s such a delicious fall flavor.

  9. Fuji apples are my go to for apple pie – I am actually going to try this recipe to use up some apples I have – her pie crust looks amazing!

    http://foododelmundo.com/2011/10/23/grandmas-apple-pie/

  10. I love vegan baking. I havent been let down by it yet.

    I’ve never been a big fan of ginger, but I’ve always liked gingerbread cookies is that weird? I had no idea you could make it into an actual bread though.

  11. Looks delicious! My hubs was surprised he liked pumpkin bread when we had it at a friends house then I made it cause he makes sure to tell me he doesn’t like pumpkin anytime I suggest it. Silly boys don’t really know what they want.

  12. I love pumpkin and I love ginger even more! The fact that this is vegan (eggless) makes it perfect for my house!

  13. I dont like ginger bread typically but I DO like pumpkin bread! In fact, I had a delicious slice yesterday when we were out to breakfast!

  14. Yum! Must try this soon!

  15. I love gingerbread! This recipe looks great. I’ve made pumpkin bread already this fall and might need to make this once I’m out! I love how simple and easy these types of homemade bread are!

  16. Yay!! I am so glad you both liked it :)

  17. Wow, this looks SO delish!! I love pumpkin, and I love gingerbread, and I love vegan baked goods… The perfect trio combo! :-) Amazingly gorgeous photos, too…

  18. omg this sounds amazing! bookmarking it right now :)

  19. Thank you so much for your sweet comment on Renee’s blog-My Kitchen Adventures- It looks like I have now found another great place for healthy recipes. Hubby & I have to start the scale back the other direction and your recipes will really help. This recipe is one I’ll definitely make him.

  20. Love the idea of baking more vegan goodies – that means more people can enjoy them!

  21. You have done it again! This recipe is delicious (and my house smells amazing right now)!! win, Win, WIN!!!

  22. this looks delicious and so moist!

  23. This looks fantastic! Can’t wait to make it.

    I have bunch of molasses lying around… do you think I could incorporate it somewhere in the recipe?

    Thanks again!

  24. Christa says:

    Love this recipe (and so do my housemates!). I made a few changes that seemed to work out just fine:
    - used 3/4 cup applesauce and 1 to 2 tbsp oil
    - used stevia/sugar blend to equal the sweetness of 1/2 cup sugar
    - used soy milk instead of water
    - used 1 cup whole wheat pastry flour and 3/4 cup oat bran

    Turned out great!

Trackbacks

  1. [...] Meatless Monday: Vegan Pumpkin Gingerbread [...]

  2. [...] This afternoon I packed up my car with almonds and dates, pumpkin puree and applesauce, and an overflowing basket of laundry, with plans to take advantage of my parents’ kitchen and washing machine. I was stoked on making homemade almond milk (because I’ve never found a store-bought version that contains simple ingredients) until I looked at the recipe and realized that I hadn’t soaked the almonds for the required 8-12 hours. It made me that much more glad that I’d brought pumpkin and applesauce to make vegan pumpkin gingerbread a la Prevention RD. [...]

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