Monday, 26 December 2011
I was happy to have the time on Christmas eve to bake something to bring to my family's house on Christmas. I follow this blog; Oh She Glows, she is a vegan who posts tons of delicious looking recipes almost every day. I have been dying to make something from her for a long time.
I decided upon this recipe because ever since it was posted back in 2010, I can't stop thinking about it! It looks yummy, doesn't it? I changed up the recipe a bit though, I am not vegan, although I would've made it completely vegan if I had all of the ingredients.
Pumpkin GingerbreadAdapted from Oh She Glows
- 1 cup canned pumpkin
- 3 tbsp pure maple syrup
- 3/4 cup sugar
- 1/3 cup coconut oil, softened
- 1/4 cup molasses
- 1 Egg
- 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
Directions: Preheat oven to 350 F. Line a regular sized loaf pan with parchment paper and lightly oil on top. Remove from oven and set aside. Combine the following ingredients (pumpkin, maple syrup, sugar, coconut oil, molasses, 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. 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 (see below). Serves eight 1-inch slices.
Spiced Buttercream Frosting
- 1 stick of butter softened
- 1 3/4 cup powdered sugar
- 1 tsp pure vanilla extract
- 1 tbsp pumpkin pie spice
- 1 tbsp milk (as needed to thin out to desired consistency)
Directions: Whip the butter with a mixer until smooth. Now add half of the sugar and blend well, stopping to scrape the side of bowl as needed. Now add in the vanilla, pumpkin pie spice, and milk (if needed). Mix well. Add in the remaining sugar and blend for several minutes, stopping to scrape the sides of the bowl. Once the Gingerbread has fully cooled, spread on the icing using a wet spatula.