I had to make this recipe from Oh She Glows, and I was not disappointed! I made this back in October for the “Fall Dinner” I had with my friends. I served this, as well as pumpkin pie for dessert. As if you didn’t already have enough pumpkin recipes floating around the blog world lately…
I’ve been so sick for a few weeks now so I haven’t had too much of an appetite and that means very little cooking or baking….I’m going to the doctor again today so hopefully I’ll be better soon and have some more posts!!
Directions: Preheat oven to 350 F. 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 (see below). Serves eight 1-inch slices.
1/2 cup Earth Balance Butter Stick, softened
1 3/4 cup icing sugar (aka: confectioner’s sugar)
1 tsp pure vanilla extract
1 tbsp pumpkin pie spice
1 tbsp almond milk (as needed to thin out to desired consistency)
Directions: Whip the Earth Balance with a mixer until smooth. Now add half of the icing sugar and blend well, stopping to scrape the side of bowl as needed. Now add in the vanilla, pumpkin pie spice, and almond milk (if needed). Mix well. Add in the remaining icing 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.