I was craving gingerbread so I started playing with my recipe. This is where it is today. Who knows where it will be tomorrow. Today it’s very spicy!

Preheat oven to 350 degrees F.
Line a 9×5 loaf pan with parchment, all sides.
Place pan with parchment into oven to preheat.

My spicy pumpkin gingerbread. I line the entire pan with parchment because it’s easy to remove from the pan and clean-up is easy. Some wrinkles on the loaf but that’s ok with me.

Ingredients:

Dry

2 cups whole wheat flour*
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon allspice

Wet

1 can pumpkin or 1.5 cups
1/3 cup almond milk
1/4 cup maple syrup
1/4 cup applesauce
1 tablespoon molasses
2 tablespoons brown sugar
2 teaspoons vinegar
1/2 teaspoon vanilla extract
1 to 2 tablespoons freshly grated ginger root (the whole 2 tablespoons will make this very hot and spicy!)

Combine wet and dry ingredients. Don’t over-stir.
Bake at 350 for 60 minutes.
Let sit in pan for 5 or 10 minutes then lift out by parchment paper and set aside to cool for at least 2 hours.

Notes:
– This loaf is very moist and is best the next day when the moisture evens out. I cut it into slices, freeze them, and defrost singles.
– I’m not a fan of molasses but you kind of need it in gingerbread. I cut it with maple syrup.
– If I didn’t have fresh ginger I would increase the powdered ginger to 2 teaspoons.
– Don’t omit the vinegar. It reacts with baking soda and causes rise.
– Not a lot of sugar but it’s sweet enough for me.
– I’m lazy and don’t bother with dry measuring cups for the flour. I just use the liquid ones, fewer dishes. Dry cups would measure out a little less flour.

* I used 1/2 cup whole wheat pastry flour for some of this. It makes the loaf less tough.