Recipe | Spicy Pumpkin Gingerbread

Recipe | Spicy Pumpkin Gingerbread

Things about fall that make me happy: fallen leaves on the ground, a fresh face, a low sun, winter time, leaving the house in he morning in the dark, candle light in the evening, on the couch with a blanket and fragrant & spicy pumpkin gingerbread.

Lees in het Nederlands

Recipe | Spicy Pumpkin Gingerbread

Deliciously sticky

Pumpkin gingerbread, that’s right! Pumpkin gingerbread can be compared to the good old moisty gingerbread (a.k.a. spice cake) that you make in a jiffy when you have unexpected visitors at the door, by combining water and powder. Lord, how I love this cake! Moisty, sticky, spicy … fragrant besides; before every bite I take I sniff the bread for half a minute like an idiot. You should try that yourself, by the way, as this increases your taste sensation.

Gluten free, lactose free

Pumpkin gingerbread is not yet available on the “market” as far as I know, so I make it myself. Think of the good old gingerbread, but this one is even better, because it’s gluten free and lactose free ànd I added real pumpkin to it. For consistency and sweetness also I added also some bananas. A lot of cinnamon as well, because that’s delicious and healthy (a very strong antioxidant, ed.). Can you already smell the gingerbread?

Recipe | Spicy Pumpkin Gingerbread

Make your own pumpkin gingerbread

It took me a few takes to get the recipe to do what I want it to do (gluten free baking can be a pain in the ass, as you can see here), but now I got it all sorted out. Here you are: the recipe!

Pumpkin Gingerbread
Serves 11
Gluten free, lactose free and refined sugar free.
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Prep Time
15 min
Cook Time
55 min
Total Time
1 hr 10 min
Prep Time
15 min
Cook Time
55 min
Total Time
1 hr 10 min
149 calories
24 g
0 g
5 g
1 g
4 g
75 g
307 g
3 g
0 g
0 g
Nutrition Facts
Serving Size
75g
Servings
11
Amount Per Serving
Calories 149
Calories from Fat 47
% Daily Value *
Total Fat 5g
8%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 307mg
13%
Total Carbohydrates 24g
8%
Dietary Fiber 2g
7%
Sugars 3g
Protein 1g
Vitamin A
70%
Vitamin C
9%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/4 cup coconut oil (melted)
  2. 1/4 cup soy yogurt
  3. 1/3 cup sucanat (you may substitute this with Gula Java)
  4. 1 cup banana puree
  5. 1 cup pumpkin puree
  6. 2 tablespoons fresh orange juice
  7. 2 tablespoons orange zest
  8. 1 teaspoon vanilla extract
  9. 1 cup rice flour
  10. 5 tablespoons potato starch (or corn starch)
  11. 4 tablespoons topioca starch (optional: substitute the rice flour, potato starch and topioca starch 1:1 by gluten free baking flour)
  12. 1 tablespoons xanthan gum (optional: substitute 1:1 with golden flax seed mixed with hot water: 2 tbs water and 1 tbs flax seed)
  13. 3/4 teaspoon baking powder
  14. 1 1/4 teaspoon baking soda
  15. 3/4 teaspoon salt*
  16. 3/4 teaspoon groud cinnamon
  17. 1 1/4 teaspoon ground ginger
  18. 3/4 teaspoon ground pumpkin spices
Instructions
  1. Preheat the oven to 350F (this applies to a convection oven)
  2. Mix all the wet ingredients in a food processor: the coconut oil, yogurt, banana, pumpkin puree, the sucanat (ok this is not very wet) and the vanilla extract.
  3. Let the machine run until you have a smooth mixture of ingredients. Set the mixture aside.
  4. Now put all the dry ingredients in a mixer: rice flour, potato starch, topioca starch, xanthan gum, baking powder, baking soda, salt, ground cinnamon, ground ginger and ground pumpkin spice.
  5. Add a little bit of the wet mixture into the dry ingredinets and let your mixer gently do the work (on my food processor there is a special bread mixing program that I mixed the ingredients with) and slowly add the rest of the mix until you have a smooth consistency.
  6. Grease your springform pan and pour the mixture into the mold.
  7. Put your pumpkin gingerbread-to-be now in the oven for 55 minutes.
  8. After baking is done, let your bread rest in the oven with an open door for an hour in order to cool down before removind the mold. Patience is a virtue.
  9. Enjoy!
Notes
  1. * Fine ground. Celtic sea salt is mineral-richer than commercial salt.
  2. * Organically produced ingredients are the best option.
beta
calories
149
fat
5g
protein
1g
carbs
24g
more
Great Body & Skin http://greatbodyskin.com/

Made the gingerbread?

Did you make the bread? Did you like it? Tag me on Twitter or Instagram with @greatbodyskin to let me know; I’d like that!

Can’t find the ingredients?

Here are a few tips:
Pumpkin pie spices
Sucanat
Pumpkin puree
Bob’s Red Mill gluten free baking flour

xo-angela

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About Angela

Angela
Hey! I'm Angela; a 30-something mommy and a now REAL #fitchick, digi nerd, photo & film shooter hobbyist, MSc specialized in Health Education, marketingspecialist and an international fashion model for 20 years. I've worked for eg. Viktor & Rolf, Nivea, Escada, Elle, Vogue and Glamour. I write about everything that I find worth sharing. Go ahead an take a look around. Don't hesitate to share your thought sor opinions. Enjoy!

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