Vegan Pumpkin Gingerbread

Step 1

Preheat the oven to 350°F then lightly grease a 9x5-inch loaf pan.

Step 2

In a large bowl, combine the flour, ginger, cinnamon, baking powder, baking soda, and salt. Sift together and set aside.

Step 3

In a separate large bowl, combine the pumpkin puree, coconut sugar, molasses, warm water, vanilla extract and melted coconut oil. Stir until well combined.

Step 4

Add the dry ingredients to the bowl with the wet and stir until evenly incorporated. Transfer the batter to the greased loaf pan. Place the loaf pan in the oven and bake for about 55 minutes, or until the middle is set (a fork should come out clean when poked in the center).

Step 5

Set aside to cool for at least 15 minutes before serving. If topping with frosting, allow to cool completely beforehand. Leftovers can be stored in an airtight container in the refrigerator for up to 1 week.