Vegan Gingerbread Loaf

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Course Dessert
Cuisine Winter
Prep Time 15 minutes
Cook Time 1 hours
Servings
people
Ingredients
  • 2 tbsp ground flax seeds
  • 6 tbsp Water
  • 2 cups Bob's Red Mill All-Purpose Gluten-Free Flour
  • 2/3 cup coconut sugar
  • 3 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 tsp ground ginger
  • 1 tsp Cinnamon
  • 1 tsp ground cloves
  • 1/2 tsp all spice
  • 1/2 cup Coconut Oil
    melted
  • 1/4 cup molasses
  • 1 cup Pumpkin Puree
Course Dessert
Cuisine Winter
Prep Time 15 minutes
Cook Time 1 hours
Servings
people
Ingredients
  • 2 tbsp ground flax seeds
  • 6 tbsp Water
  • 2 cups Bob's Red Mill All-Purpose Gluten-Free Flour
  • 2/3 cup coconut sugar
  • 3 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 tsp ground ginger
  • 1 tsp Cinnamon
  • 1 tsp ground cloves
  • 1/2 tsp all spice
  • 1/2 cup Coconut Oil
    melted
  • 1/4 cup molasses
  • 1 cup Pumpkin Puree
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
There is no Nutrition Label for this recipe yet.
Instructions
  1. Preheat oven to 325 degrees.
  2. Grease a 5" x 9" (1.5 quart) loaf pan.
  3. Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
  4. In a large bowl, whisk the flour, coconut sugar, baking powder, baking soda, salt, ginger, cinnamon, cloves and all spice together.
  5. In a small bowl, mix the melted coconut oil, molasses, pumpkin puree, and flax mixture together.
  6. Pour wet ingredients into dry ingredients and mix well to combine.
  7. Fold in the mini chocolate chips, if using.
  8. Pour into greased loaf pan.
  9. Bake for 50 minutes to 1 hour or until a tester comes out clean. See note.
Recipe Notes

Baking times will vary slightly depending on your oven and the type of bakeware you use.