Pumpkin Gingerbread with Spiced Buttercream

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Yield
eight 1 inch slices
Prep Time
15 Minutes
Cook time
1 Hour
Total Time
1 Hour, 15 Minutes

Ingredients:

  • 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
  • 1/2 cup toasted chopped walnuts
  • Spiced Buttercream Frosting

Directions:

  1. Preheat oven to 350°F (180°C). Line a regular sized loaf pan with parchment paper and lightly oil on top.
  2. Toast the walnuts on a baking sheet for about 10-12 minutes until golden. Remove from oven and set aside.
  3. Combine the following ingredients (pumpkin, maple syrup, sugar, coconut oil, molasses, chia egg) in a medium-sized mixing bowl and blend well.
  4. In a large bowl, combine the dry ingredients.
  5. Add the wet mixture to the dry, and stir well.
  6. 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.
  7. Allow to cool before removing from pan. While it is baking, make your spiced buttercream frosting. Serves eight 1-inch slices.

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