Nor do I really have a sweet tooth.
Nor crave chocolate.
Nor eats lots of cakes and pies and sugar-y goodness.
But let me tell you, this Pumpkin Gingerbread with Spiced Buttercream Frosting will knock. your. socks off.
I made it a year ago for Christmas, for my mom. And have been thinking about it ever since. No joke. I wouldn't kid about this bread.
Last year around the holidays, I saw a gingerbread mix in my mom's pantry. Curious, I asked her about it because I've never known her to like or prepare gingerbread. Turns out she's a huge fan and has fond memories of spending family time during the holidays eating gingerbread.
I can't recall exactly what happened next - it was either me deciding to be a good daughter and went off in search of a recipe to make it for her. Or, and I think this is what actually happened, soon thereafter, I stumbled upon a gingerbread recipe on the internet. Taking it as a sign from the food heavens, I clearly had to make it for her.
Oh. My. Word.
Not sure why, but I had associated gingerbread with fruitcake in my mind. Again, not sure why. So I didn't think I would like it. Actual fact? I couldn't keep my hands off of it.
So come Thanksgiving time this year, I decided it was time to make a Pumpkin Gingerbread with Spiced ButterCream Frosting for my mom. Especially since she's recently fallen and has lots of hairline fractures in her right arm. And yes, she's a righty. (If you are reading this and know my mom, drop a line to wish her speedy recovery.)
Once again, this recipe didn't disappoint.
Pumpkin Gingerbread with Spiced ButterCream Frosting. Vegan. Dairy Free. Ingredients - bread 1 cup canned pumpkin 3 tbsp pure maple syrup 3/4 cup sugar 1/3 cup coconut oil (or canola), softened 1/4 cup blackstrap molasses Chia egg (1 tbsp chia + 3 tbsp water) 1 2/3 cups unbleached all-purpose flour 1 1/4 tsp baking soda 2 tsp pumpkin pie spice (OR 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger) 1 tsp sea salt 1 tsp baking powder 1/8 th tsp ground cloves
Directions: Preheat oven to 350 F. Line a regular sized loaf pan with parchment paper (cut up a brown paper bag if you don't have parchment paper) and lightly oil on top.
Combine the following ingredients (pumpkin, maple syrup, sugar, coconut oil, molasses, chia egg) in a medium-sized mixing bowl and blend well.
In a large bowl, combine the dry ingredients. Add the wet mixture to the dry, and stir well. Stir in the toasted nuts. Pour the batter into the pan, smooth out with wet spoon, and bake for 50-60 minutes or until an inserted toothpick comes out clean.
Allow to cool before removing from pan. While it is baking, make your spiced buttercream frosting (see below).
Frosting Ingredients 1/2 cup Earth Balance softened 1 3/4 cup icing sugar (aka: confectioner’s sugar) 1 tsp pure vanilla extract 1 tbsp pumpkin pie spice (yes, a full tablespoon!) 1 tbsp almond milk (as needed to thin out to desired consistency)
Directions: Whip the Earth Balance with a mixer until smooth. Now add half of the icing sugar and blend well, stopping to scrape the side of bowl as needed. Now add in the vanilla, pumpkin pie spice, and almond milk (if needed). Mix well. Add in the remaining icing sugar and blend for several minutes, stopping to scrape the sides of the bowl. Once the Gingerbread has fully cooled, spread on the icing using a wet spatula.
Inspired, as always, by Oh She Glows.