I was originally thinking of calling this recipe “I’ve started listening to Christmas music and it’s only November 9th Pumpkin Gingerbread,” but I felt it may have been a tad too long. Just a tad. So Holiday Pumpkin Gingerbread it is!
Celine, Mariah and Vanessa sure know how to boost my spirits though. Only three weeks until Thanksgiving and then Christmas isn’t far behind! Until then I will enjoy baking potential holiday goodies. I want to figure out something yummy to bake when I’m back home for the holidays!
The smell of this bread baking in the oven reminded me of going to my Grandma’s house as a kid and making and decorating gingerbread cookies with all my cousins. Great memories!
Slice a thick piece of this bread and bask in the gingerbready goodness!
Holiday Pumpkin Gingerbread
Makes one loaf
2 cups whole wheat flour
1/4 cup sugar
1 and 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp powdered ginger
1 and 1/2 tsp pumpkin pie spice
2 flax eggs (2 tbsp ground flax and 6 tbsp of water)
1 tsp vanilla extract
1/4 cup blackstrap molasses
1/2 cup pumpkin
3/4 cup of homemade almond milk
To make this bread, start by preheating your oven to 375 degrees and spraying a loaf pan with non-stick spray.
While the oven is preheating, make your flax eggs by mixing 2 tbsp of ground flaxseed with 6 tbsp of water. Place in freezer for about 7 minutes, until thick and gel-like.
In a large mixing bowl combine all the dry ingredients: flour, sugar, baking powder, baking soda, powdered ginger, and pumpkin pie spice.
In a small mixing bowl combine all the wet ingredients: the flax eggs, vanilla, molasses, pumpkin and almond milk.
Stir the wet ingredients into the dry ingredients until combined.
Pour the dough into the loaf pan and bake for about 40 minutes or until a toothpick inserted in the center comes out clean. Enjoy!
Start listening to Christmas music,