Pumpkin Gingerbread (vegan)
Pumpkin gingerbread - this delicious vegan loaf cake is the best of both worlds! A pumpkin bread, gingerbread hybrid, it is sweet, soft, sticky, spicy and incredibly moreish!
Servings 10 people
Ingredients
- 240 g (1 cup) pumpkin puree
- 100 g (5 Tablespoons) black treacle (or molasses)
- 100 g (5 tablespoons) golden syrup
- 100 g (packed ½ cup) dark brown soft sugar
- 82 g (6 Tablespoons) neutral oil (I use olive)
- 80 g (⅓ cup) unsweetened non-dairy milk (I use soy)
- 1 teaspoon vinegar
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- 3 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- 260 g (2 cups + 1 Tablespoon) plain (all-purpose) flour
Instructions
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Line a 2lb loaf tin (approx 11.5 x 21.5 cm / 4.5 x 8.5 in) with baking parchment.
- Whisk together the pumpkin puree, treacle, golden syrup, brown sugar, oil, milk and vinegar in a large bowl until well combined.240 g (1 cup) pumpkin puree, 100 g (5 Tablespoons) black treacle (or molasses), 100 g (5 tablespoons) golden syrup, 100 g (packed ½ cup) dark brown soft sugar, 82 g (6 Tablespoons) neutral oil (I use olive), 80 g (⅓ cup) unsweetened non-dairy milk (I use soy), 1 teaspoon vinegar
- Whisk in the baking powder, bicarbonate of soda, ginger, cinnamon, nutmeg, allspice, cloves and salt.1 teaspoon baking powder, ½ teaspoon bicarbonate of soda (baking soda), 3 teaspoons ground ginger, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice, ⅛ teaspoon ground cloves, ¼ teaspoon salt
- Finally add the flour, stir the batter with a balloon whisk until no dry lumps remain but be careful not to over-beat the mixture.260 g (2 cups + 1 Tablespoon) plain (all-purpose) flour
- Pour the batter into the prepared tin and bake for 1 hour until a skewer inserted into the centre comes out clean.
- Leave to cool in the tin. Once cold, store in an airtight container.
Notes
- See post above for tips, details and step-by-step photos.
- All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup coversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- Tablespoon and teaspoon measurements are for standard measuring spoons, NOT regular kitchen spoons. A Tablespoon is 15ml and a teaspoon is 5ml.