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Pumpkin + Ginger

Posted Dec 19 2010 6:00pm

I love to bake. It is one of my favorite things to do. Baking and “cooking” are different, and I enjoy the flavors and exact-ness of baking more. I actually find it relaxing and stimulating to the mind, especially now that I take pictures of what I bake. Food photography is becoming a fun new hobby, and so fun to think about food by telling a story through photos. I hope these pictures make you want to lick your screen or want to break off a corner of this bread.

Recently, I baked for fun with no one in mind to eat my treat. After two days, I sliced up this loaf and froze it for future breakfasts.


If you aren’t familiar with the food blog site called  Oh She Glows , you should bookmark it. Angela is in Canada, and a vegan home bakery owner, and also a beautiful food photographer and chef. I printed this recipe over a month ago, but just now made it. She calls it a Pumpkin Butter Swirl Butternut Pecan Bread , but I made a few modifications, and mine came out more like a Pumpkin Gingerbread Loaf.

Here were the changes I made to her original recipe, linked above. All measurements and instructions were the same, but I subbed ingredients for what I had in my kitchen. I always think you should use what you have and not buy too many new things.

How many things can you change before a recipe becomes completely different? I would call my creation a Pumpkin Gingerbread Loaf.

  • I used whole wheat flour, not spelt.
  • I used one egg, not a flax egg (and therefore unveganized it).
  • I used canned pumpkin, not butternut squash.
  • I used canola oil, not melted coconut oil.
  • I used cloves and maple syrup.
  • I used orange marmalade instead of pumpkin butter.
Combining dry ingredients together.


Pouring wet into dry.


With parchment paper lining a loaf pan, pour in half the batter. Then a layer of swirled pumpkin butter (I used marmalade).

Then more batter and nuts on top.


This bread was so good. It tasted like fall + winter. Perfect for middle of December when fall turns into winter. It was like a pumpkin pie met a gingerbread man and transformed into this bread loaf. It was soft. It was gooey. It was sweet and savory. It was awesome. Have I convinced you to make this yet?

The jam oozes out the rear of the bread. It hardened throughout once cooled.


I loved the spices in the bread–all things used to make gingerbread, so I had them all on hand from my cookies. I also liked the gooey middle layer that was a little surprise when you bite in and some added tang of orange. The nuts on top gave it a nice crunch (I added that on top instead of more pumpkin butter), and the whole wheat flour made it rise much more than the original recipe using a denser spelt flour.

I loved this bread and will definitely make it again.

Do you stop using pumpkin once Thanksgiving is over?
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