Vegan Pumpkin Gingerbread

• Vegan

• Produce

  • 1 cup Pumpkin puree

• Refrigerated

  • 1/2 cup Almond milk, unsweetened
  • 2 tsp Almond milk

• Condiments

  • 3 tbsp Molasses

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1/4 tsp Cinnamon
  • 1/2 cup Powdered sugar
  • 1 tsp Pumpin pie spice
  • 1 tsp Vanilla extract
  • 3/4 cup Wheat flour

• Oils & Vinegars

  • 1/4 cup Canola oil

• Nuts & Seeds

  • 4 tbsp Flax seeds, ground
  • 1/2 cup Walnuts

• Liquids

  • 6 tbsp Water

Found on dietitiandebbie.com

Description

Ingredients

• 4 tablespoons ground flax seeds
• 6 tablespoons warm water
• ¾ cup all-purpose flour
• ¾ cup wheat flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon pumpin pie spice
• 1 cup pumpkin puree
• ¼ cup canola oil
• ½ cup brown sugar, loose (not packed)
• ½ cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 3 tablespoons molasses
• ½ cup chopped walnuts
• ½ cup powdered sugar
• 2 teaspoons almond milk
• ¼ teaspoon cinnamon

Directions

• Preheat the oven to 350 degrees Fahrenheit.
• In a small bowl, combine the ground flax seed and water, stir and then set aside.
• In a large mixing bowl, combine the flours, baking powder, baking soda, and pumpkin pie spice. Stir to combine.
• Add the pumpkin, oil, brown sugar, almond milk, flax seed and water mixture, and vanilla extract. Stir just until everything is mixed. (Try not to over-stir.)
• Stir in the walnuts and then pour into a well-oiled 9x5 bread pan.
• Bake bread for 1 hour. Test with a toothpick and cook an additional 5-10 minutes if toothpick does not come out clean.
• Allow to cool completely. Transfer bread out of the pan.
• Combine the powdered sugar, 2 teaspoons almond milk, and cinnamon in a small bowl. Stir well. Pour glaze over the top of your cooled bread loaf. Allow to sit until hardened and then slice and serve!