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Pumpkin Gingerbread

A spiced dessert bread, great for the holidays!

Ingredients

  • 2 prepared Ener-G Egg Replacer eggs
  • ½ c mashed fruit (applesauce, banana, etc.)
  • 1 can (15 oz) solid-pack pumpkin
  • 1 ½ c agave nectar or maple syrup
  • ½ c Earth Balance Buttersticks, melted
  • ½ c plain vegan yogurt
  • 1 c wheat germ
  • 3 c all-purpose flour
  • 2 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp salt
  • ¼ tsp ground cloves
  • ICING:
  • ¾ c confectioners' sugar
  • 2 tsp non-dairy milk
  • ¼ tsp vanilla extract

Instructions

  1. In a large bowl, beat Egg Replacer eggs and mashed fruit. Stir in the pumpkin, agave or syrup, butter, and yogurt until smooth. Stir in wheat germ. Combine the dry ingredients; gradually add to pumpkin mixture and mix well. Coat a 10" fluted tube pan with nonstick cooking spray and dust with flour; add batter.

  2. Bake at 350°F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine icing ingredients until smooth; drizzle over cake.

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