Gingerbread season is upon us.
If you disagree, go home. Just kidding, don’t leave me.
While I do think it’s just too early for every single store to be bombarding me with Christmas decorations already (I do realize it’s already mid November, but like please chill), but it’s time for gingerbread anything and everything. It’s such a cozy flavour that warms my belly and my heart.
Can you believe it’s mid November already?! Seriously insane. Where has 2015 gone? How did this happen? Do not compute. Help.
Are you excited about the holidays? To be honest, I don’t get all that psyched about Christmas, but I was chatting with a friend about it and she kind of got me excited about it. She told me she loves it because it feels so magical just with all the pretty lights and tingly music, which reminded me of how lovely it is walking around downtown in the evening all bundled up and being surrounded by beautiful multi coloured lights. So now I’m a little excited. Not so much about gift giving because it stresses me out to the max, I just want to be able to give people I love the most fantastic gifts in the whole world, but also don’t want to spend a million dollars, so it’s a struggle.
My friends and family will probably get some sweet treats baked with extra amounts of love.
This pear pumpkin gingerbread loaf would make the cut for a wonderful gift. It’s so soft, moist, and infused with gingerbread flavour. The chunks of soft sweet pear go so well with the spice of the gingerbread and the pumpkin just gives it a heartiness and a slight pumpkin-y flavour.
Instead of using flax eggs like in the mango zucchini bread, I used aquafaba and it worked flawlessly! For those of you who
live under a rock don’t know, aquafaba is chickpea brine aka the weird liquid from a can of chickpeas (also seen in these wagon wheels). It’s a magical thing.
Just like this pear pumpkin gingerbread loaf. The best way to eat this bread is warmed up and topped with a scoop of vegan ice cream, preferably this one, but it’s also delicious on its own or toasted and topped with a generous amount of crunchy almond butter.
If you’re a fan of gingerbread spices, you’re going to love this loaf! If you do give it a go, tell me all about it! Instagram it, Tweet about it, Facebook it, or just let me know down there in the comments.
P.S. I’ve started doing monthly newsletters that are a recap of the whole month including pictures that don’t get shown on the blog and I’m thinking this month’s will have a special recipe! All you gotta do to receive it + an email whenever a new post goes up, just pop your email into the box on the right!
- 1 cup oat flour
- 1 cup spelt flour
- 1.5 tsp ginger
- 1 tsp cinnamon
- ½ tsp cloves
- ½ tsp nutmeg
- 1 tsp baking powder
- ½ tsp baking soda
- ⅓ - ½ cup coconut sugar, depends on your personal sweet-o-meter
- 1 tbsp blackstrap molasses
- 1 cup pumpkin puree
- ¼ cup aquafaba
- ¾ cup almond milk
- ½ pear, chopped into bite size pieves
- Heat oven to 350F. Line a loaf pan with parchment paper or grease with coconut oil and set aside.
- In a large bowl, combine all dry ingredients and mix.
- Add in the rest of the ingredients except the pear. Mix until well combines, but careful not to overmix it!
- Gently fold in the chopped pear.
- Pour into the loaf pan and make sure it's spread evenly.
- Bake for 40-45 min or until a toothpick comes out clean.
- Let cool for 10 minutes in the pan, then remove the loaf from the pan and let it cool completely on a cooling rack.
- Once it has cooled, slice and enjoy!