Cozy Gluten-Free Pumpkin Gingerbread

As the leaves change color and a crisp breeze fills the air (well, in some states at least; central Texas is still 80 degrees), it’s the perfect time to embrace the flavors of fall. Imagine cozying up with a slice of fluffy gluten-free pumpkin gingerbread, a treat that beautifully captures the essence of autumn with its bold pumpkin ginger spice flavor without problematic dairy or tons of sugar. Lightly sweetened with pure maple syrup, this loaf is a must-have for your seasonal baking OR it transitions perfectly to easy cake layers. Whether for breakfast, an afternoon pick-me-up, or dessert topped with dairy-free whipped cream, it’s sure to become a family favorite. When I bake it as a cake, everyone goes crazy for it. You'd never know there's no gluten, dairy, corn or nuts in this easy fast pumpkin gingerbread loaf or pumpkin gingerbread cake.

Pumpkin Gingerbread with a gluten-free vegan cinnamon maple crumb topping

This recipe stands out for its simplicity and wholesome ingredients, aligning perfectly with both gluten-free and dairy-free lifestyles. The right mix of spices and a hint of sweetness create a delightful pumpkin gingerbread that’s satisfying and guilt-free.

Baking gluten-free treats is an interesting process. By using alternative flours, like almond or oat flour, you can explore different textures and flavors. The combination of gluten-free flour, pumpkin puree, spices, and maple syrup creates a moist, flavorful bread that is hard to resist. You can also easy grind your own flours, such as grinding gluten-free oats into an inexpensive coffee bean grinder to make fast cheap gluten-free oat flour.

This coffee grinder is less than $15 and you can easily make your own gluten-free flours by grinding oats, nuts or seeds super fast. It has saved me tons of time and money!

Freshly baked gluten-free pumpkin gingerbread cake accented with candied cranberries and fresh rosemary

This cake is made with two layers of the pumpkin gingerbread topped with an easy low-sugar vegan frosting. I rolled cranberries and fresh rosemary in maple syrup then sugar to crate a frosted crystallized look.

easy gluten-free pumpkin gingerbread cake

If you're looking for a great quick-bread to bring or serve at Christmas, this is my favorite and I cannot recommend it enough. I must warn you though, it is also highly addicting, and you won't be able to just eat one piece! It's not too sweet yet flavorful and light, and the texture is absolutely perfect. Best of all, it is gluten-free and dairy-free with a vegan option of course-- and you cannot tell at all!

This luscious pumpkin-packed gingerbread is a foolproof way to impress family and friends over the holiday season. I'd love to hear what your favorite holiday treat is! Comment below (after you whip up this!)

Optional add in for an extra ginger kick:

1/4 cup crystallized ginger, finely diced (I've done this add-in numerous times to great success!

 

Ginger People is my favorite brand for organic crystallized ginger, and they have a huge variety. Also, speaking from experience, this stuff is amazing if you're pregnant and dealing with nausea! I speak from experience, for sure.

Now for the recipe:

Pumpkin Gingerbread with Crumb Topping

Yields 4 mini loaves or 1 large loaf or two tall 6" cake layers

 

Ingredients:

 

1 cup organic pumpkin puree

3 tablespoons pure maple syrup

1/3 cup + 2 TBSP organic coconut sugar (optional; you can omit for sugar-free)

1/3 cup coconut oil, melted

1/4 cup blackstrap molasses 

1 egg or chia "egg" (1 TBSP chia seeds + 3 TBSP water)

1 cup finely ground gluten-free oats

2/3 cup Gluten-Free All-Purpose Flour

1-1/4 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon cardamom 

1/8 teaspoon allspice

1/8 teaspoon sea salt

 

Crumb Topping:

1/4 cup organic gluten-free oats 

3 tablespoons pumpkin seeds

3 tablespoons Gluten-Free All Purpose Flour

2 tablespoons pure maple syrup

1-1/2 tablespoon coconut oil (not soft)

1 teaspoon cinnamon

 

Directions:

 

1. Line 4 mini pans or one large loaf pan or two 6" pans with parchment paper and spritz with olive or coconut oil.

2. Preheat oven to 350 degrees.

3. In a medium bowl or mixer combine pumpkin, maple, sugar of choice, coconut oil, molasses, egg or egg substitute.

4. Stir in oat flour (or finely ground oats), flour, baking soda and powder, spices and salt. Divide into pans.

5. In a small bowl mix oats, seeds, maple, solid oil and cinnamon and divide on top of batters.

6. Bake for 40 minutes or until an inserted toothpick comes out clean. Let cool on wire rack 5-10 minutes, de-pan slice and serve! Great warm and fresh but keeps well in an airtight container too.

 

Like what you see? Get the new gluten-free healthier dessert cookbook for similar healthier recipes that everyone including picky kids will LOVE!