Thursday, September 8, 2011

Gingerbread Pumpkin Bread with Buttercream frosting! (VEGAN)

I found this amazing recipe from and you must try it!!! YUMMY! 
Its fall, and this is the season that I get my 'bake on'!!! :)

The sweet, earthly and refreshing aroma of coconut oil and its great taste make it an ideal cooking medium.
Typically when baking, one should mix the wet ingredients in one bowl and the dry ingredients in another. Why you may ask? This is done in order to evenly distribute the ingredients and mixing the dry ingredients together first means you don’t have to mix as much once the liquid in added.
Walnut should be toasted in the oven at 350 degrees, but seeing that I was pressed for time, I chose to roast them stove top.
This bread is delectable without the buttercream frosting, but even better with it. You may choose how much of the buttercream you want to spread on your bread, depending on the level of sweetness you prefer.
Slice of “omg I can’t believe its vegan” bread + coffee (w/a splash of soy milk and dash of cinnamon) + Ray LaMontagne = good great morning

(Vegan) Gingerbread Pumpkin Bread w/Buttercream 

Adapted from Oh She Glows (She’s fantastic!)
  • 1 cup canned pumpkin
  • 34tbsp pure maple syrup
  • 3/4 cup sugar
  • 1/3 cup coconut oil (or canola oil)
  • 1 Chia egg (1 tbsp chia seeds + 3 tbsp water)
  • 1 2/3 cups whole wheat flour
  • 1 1/4 tsp baking soda
  • 1 tsp cinnamon + 1/2 tsp nutmeg + 1/2 tsp ginger
  • 1 tsp sea salt
  • 1 tsp baking powder
  • 1/8 tsp ground cloves
  • 1/2 cup toasted chopped walnuts
  • Preheat oven to 350 degrees F
  • Lightly spray a regular sized loaf dish with Pam cooking spray
  • Lightly toast the walnuts on stovetop for 5-6 minutes (be careful not to burn). Remove from heat and set aside.
  • Combine the first five ingredients (pumpkin, sugar, maple syrup, coconut oil, and chia egg) in mixing bowl and blend well
  • Combine the rest of the ingredients (whole wheat flour, baking soda, cinnamon, nutmeg, ginger, sat, baking powder, cloves) in a separate bowl
  •  Blend the two mixtures together. Stir in the toasted nuts.
  •  Pour the batter into the loaf dish and bake for 50-60 minutes or until an inserted toothpick comes out clean.
  •  While cooling, make your buttercream frosting

Buttercream Frosting 

  • 1/2 cup Earth Balance vegan butter
  • 1 3/4 cup confectioner’s sugar (powdered sugar)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon + 1/2 tsp nutmeg + 1/2 tsp ginger
  • 1/2 tbsp almond milk
  • Whip/blend Earth Balance until smooth
  • Add  rest of the ingredients and blend till smooth
*Be sure that y


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