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Vegan Pumpkin Gingerbread

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A warm and cozy vegan pumpkin gingerbread recipe, perfect for autumn gatherings or quiet nights at home.

Ingredients

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  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/4 cup vegetable oil
  • 1/4 cup almond milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C) and grease your loaf pan.
  2. In a large bowl, combine the pumpkin puree, brown sugar, vegetable oil, almond milk, and vanilla extract. Mix until well blended.
  3. In another bowl, whisk together the all-purpose flour, baking soda, baking powder, ground ginger, ground cinnamon, ground nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Pour the batter into the prepared loaf pan and level the surface.
  6. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
  7. Let cool in the pan before transferring to a wire rack.

Notes

Serve warm with maple syrup or vegan whipped cream. Can be stored wrapped in foil or in an airtight container for up to a week.

Nutrition

Find it online: https://pennykitchenz.com/pumpkin-gingerbread/

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