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