I prepared a delightful pumpkin gingerbread loaf with unsweetened pumpkin puree, applesauce, and maple syrup blended into gluten free oat and almond flours. Hints of cinnamon, ginger, and nutmeg mix with a flax egg binding the batter to create a healthy, vegan creation in fall baking incredibly.

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I recently experimented with a recipe that really surprised me with its depth and spice. I mixed 1 cup of pumpkin puree with 1/2 cup of unsweetened applesauce and added in 1/3 cup of maple syrup for a hint of natural sweetness.

Then, I stirred in 1 tbsp of flax egg and a teaspoon of vanilla extract to bring everything together. I also tossed in 1 cup of gluten free oat flour and 1/2 cup of almond flour along with 1 tsp baking soda and just the right amount of spices like 1 tsp ground ginger and 1 tsp cinnamon.

I felt like I was diving right into a really fun, fall vegan recipe that mixes a bit of gingerbread flair with a healthy twist. I added a splash of unsweetened almond milk when needed and the result was a Pumpkin Gingerbread Loaf that might just change the way you think about vegan treats.

Enjoy it during your fall baking adventures!

Why I Like this Recipe

I’ve always loved how this recipe brings together the cozy fall flavors that make me feel warm inside. The mix of pumpkin, ginger, and other spices reminds me of crisp autumn evenings and family gatherings. I also really like that its vegan and gluten free because it means I can share it with friends who have dietary restrictions without worrying. Plus, the fact that it doesn’t use refined sugar makes me feel like I’m indulging in a healthier treat. Finally, I appreciate how simple the instructions are, which means I don’t have to stress over the baking process and can just enjoy making and eating the loaf.

Ingredients

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Pumpkin puree: High in fibre, gives a moist texture and hearty fall flavor.
Unsweetened applesauce: Acts as a natural sweetener, adds moisture and subtle tartness.
Maple syrup: Natural sweetener that provides caramel notes and smooth sweetness.
Flax egg: Binds ingredients while contributing healthy omega fatty acids and protein.
Gluten free oat flour: High in carbs and fibre; makes loaf tender and nutritious.
Almond flour: Provides healthy fats, protein, and a nutty flavor that boosts taste.
Vanilla extract: Brightens flavors with a warm, sweet aroma and subtle kick.

Ingredient Quantities

1 cup pumpkin puree (unsweetened)

1/2 cup unsweetened applesauce

1/3 cup maple syrup

1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)

1 tsp vanilla extract

1 cup gluten free oat flour

1/2 cup almond flour

1 tsp baking soda

1/2 tsp baking powder

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp salt

1/4 cup unsweetened almond milk (add if needed for batter consistency)

How to Make this

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1. Preheat your oven to 350°F and grease a loaf pan lightly.

2. In a large bowl, mix together 1 cup pumpkin puree, 1/2 cup unsweetened applesauce, 1/3 cup maple syrup, 1 tbsp ground flaxseed mixed with 3 tbsp water (your flax egg) and 1 tsp vanilla extract until smooth.

3. In a separate bowl, whisk 1 cup gluten free oat flour, 1/2 cup almond flour, 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp salt.

4. Add your dry mix into the wet mix and stir until just combined. If the batter looks too thick, pour in 1/4 cup unsweetened almond milk gradually until you get a good consistency.

5. Don’t overmix; just stir until the ingredients are well combined.

6. Pour the batter into your prepared loaf pan and smooth the top with a spatula so it bakes evenly.

7. Place the pan in the oven and bake for about 45 to 50 minutes, checking with a toothpick in the center to see if it comes out clean.

8. Once done, take the loaf out and let it cool in the pan for around 10 minutes.

9. Finally, remove the loaf from the pan and let it cool completely on a rack before slicing and serving.

Equipment Needed

1. Oven (preheated to 350°F)
2. Loaf pan (lightly greased before use)
3. Large mixing bowl (for combining wet ingredients)
4. Secondary bowl (for whisking together dry ingredients)
5. Small bowl (for mixing 1 tbsp flaxseed with 3 tbsp water for the flax egg)
6. Measuring cups and spoons (to accurately measure both liquids and dry ingredients)
7. Whisk (to blend dry ingredients smoothly)
8. Spatula (to stir batter and smooth the top of the loaf in the pan)
9. Toothpick (to check for doneness during baking)
10. Cooling rack (to allow the baked loaf to cool completely before slicing)

FAQ

Q: How do I know if the batter is too thick?

A: If it feels thicker than a pancake and hard to stir, just add a splash of almond milk till it loosens up a bit. Its kinda trial n error but you’ll get it in time.

Q: Can I use a different sweetener?

A: Sure, you can swap out the maple syrup with agave or even a bit of brown sugar. Just remember it might change the flavor a little.

Q: What type of pumpkin puree should i use?

A: Stick to unsweetened pumpkin puree. Don’t use pumpkin pie filling cause it has extra sugar and spices that might mess up the balance.

Q: Is this recipe really gluten free?

A: Yep, its made with gluten free oat flour and almond flour. Just double-check each product label so you're sure.

Q: How long does it take to bake the loaf?

A: It usually takes between 50 to 60 minutes in a preheated 350F oven. Pop in a toothpick after 50 minutes and if it comes out clean then it’s done.

Pumpkin Gingerbread Loaf (vegan, Gluten Recipe Substitutions and Variations

You can swap the pumpkin puree with an equal amount of sweet potato or butternut squash puree for a similar texture and flavor.
If you’re out of applesauce, try using mashed banana in a 1:1 ratio; it adds moisture with a slight hint of sweetness.
For maple syrup, you can use agave nectar or even date syrup as a natural sweetener alternative.
You can replace the flax egg with a chia egg by mixing 1 tablespoon of chia seeds with 3 tablespoons of water; it works just as well.
If almond milk isn’t available, feel free to use another non-dairy milk like oat or soy milk to adjust the batter consistency.

Pro Tips

1. Be sure not to overmix the batter once you add the dry ingredients. I’ve learned the hard way that stirring too much makes the loaf dense and heavy.
2. If your batter seems too thick, add the almond milk slowly. That way you can get a nice, smooth consistency without it being runny.
3. Keep a close eye on the baking time and use a toothpick test, since every oven is different. I once pulled out my loaf too early and it ended up underbaked in the middle.
4. Let the loaf cool off in the pan for about 10 minutes and then move it to a rack. It really makes a difference with the slicing and stopping it from crumbling.

Pumpkin Gingerbread Loaf (vegan, Gluten Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

kcal

Equipment: 1. Oven (preheated to 350°F)
2. Loaf pan (lightly greased before use)
3. Large mixing bowl (for combining wet ingredients)
4. Secondary bowl (for whisking together dry ingredients)
5. Small bowl (for mixing 1 tbsp flaxseed with 3 tbsp water for the flax egg)
6. Measuring cups and spoons (to accurately measure both liquids and dry ingredients)
7. Whisk (to blend dry ingredients smoothly)
8. Spatula (to stir batter and smooth the top of the loaf in the pan)
9. Toothpick (to check for doneness during baking)
10. Cooling rack (to allow the baked loaf to cool completely before slicing)

Ingredients

1 cup pumpkin puree (unsweetened)
1/2 cup unsweetened applesauce
1/3 cup maple syrup
1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)
1 tsp vanilla extract
1 cup gluten free oat flour
1/2 cup almond flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1/4 cup unsweetened almond milk (add if needed for batter consistency)

Directions

Preheat your oven to 350°F and grease a loaf pan lightly.
In a large bowl, mix together 1 cup pumpkin puree, 1/2 cup unsweetened applesauce, 1/3 cup maple syrup, 1 tbsp ground flaxseed mixed with 3 tbsp water (your flax egg) and 1 tsp vanilla extract until smooth.
In a separate bowl, whisk 1 cup gluten free oat flour, 1/2 cup almond flour, 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp salt.
Add your dry mix into the wet mix and stir until just combined. If the batter looks too thick, pour in 1/4 cup unsweetened almond milk gradually until you get a good consistency.
Don’t overmix; just stir until the ingredients are well combined.
Pour the batter into your prepared loaf pan and smooth the top with a spatula so it bakes evenly.
Place the pan in the oven and bake for about 45 to 50 minutes, checking with a toothpick in the center to see if it comes out clean.
Once done, take the loaf out and let it cool in the pan for around 10 minutes.
Finally, remove the loaf from the pan and let it cool completely on a rack before slicing and serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.