Pumpkin + Ginger


I love to bake. It is one of my favorite things to do. Baking and “cooking” are different, and I enjoy the flavors and exact-ness of baking more. I actually find it relaxing and stimulating to the mind, especially now that I take pictures of what I bake. Food photography is becoming a fun new hobby, and so fun to think about food by telling a story through photos. I hope these pictures make you want to lick your screen or want to break off a corner of this bread.

Recently, I baked for fun with no one in mind to eat my treat. After two days, I sliced up this loaf and froze it for future breakfasts.


If you aren’t familiar with the food blog site called Oh She Glows, you should bookmark it. Angela is in Canada, and a vegan home bakery owner, and also a beautiful food photographer and chef. I printed this recipe over a month ago, but just now made it. She calls it a Pumpkin Butter Swirl Butternut Pecan Bread, but I made a few modifications, and mine came out more like a Pumpkin Gingerbread Loaf.

Here were the changes I made to her original recipe, linked above. All measurements and instructions were the same, but I subbed ingredients for what I had in my kitchen. I always think you should use what you have and not buy too many new things.

How many things can you change before a recipe becomes completely different? I would call my creation a Pumpkin Gingerbread Loaf.

  • I used whole wheat flour, not spelt.
  • I used one egg, not a flax egg (and therefore unveganized it).
  • I used canned pumpkin, not butternut squash.
  • I used canola oil, not melted coconut oil.
  • I used cloves and maple syrup.
  • I used orange marmalade instead of pumpkin butter.

Dry ingredients

  •             1 2/3 cups whole wheat flour
  •             1/2 cup packed brown sugar
  •             1 teaspoon baking soda
  •             1 teaspoon cinnamon
  •             1/2 teaspoon sea salt
  •             3/4 teaspoon ginger
  •             3/4 teaspoon baking powder
  •             1/2 teaspoon nutmeg
  •             1/8-1/4 teaspoon ground cloves


Wet ingredients:

  •             1/2 cup pure maple syrup (honey might work)
  •             1 cup canned pumpkin
  •             1/4 cup canola oil
  •             1/4 cup apple sauce
  •             1 egg

To stir in:

  •             3/4 cup Pumpkin Butter
  •             1/2 cup pecans or walnuts, chopped and toasted if desired


Directions: Preheat oven to 350 F. Line a loaf pan with parchment and then lightly grease with oil. In a large bowl whisk together the dry ingredients. In a medium sized bowl, mix together the wet ingredients. Add wet to dry and stir well until fully incorporated. Be careful not to over mix. You want to stop stirring just when it comes together. Fold in the nuts.

Pour half the batter into the pan and spread out with a spatula. Take half of your pumpkin butter and scoop out onto the middle of the pan (see below). Now grab a spoon and swirl the pumpkin butter all around (see below). Now take the rest of the batter and pour over top. Spread around with spatula to smooth out. Now take the rest of your pumpkin butter and scoop onto top and swirl throughout the batter.

Place the pan into the oven preheated to 350F. Bake for approx. 50-55 minutes. The bread will very slowly bounce back when pressed with your finger. Allow to cool before removing from pan for about 30 mins. Makes enough for 8-10 slices.

Combining dry ingredients together.


Pouring wet into dry.


With parchment paper lining a loaf pan, pour in half the batter. Then a layer of swirled pumpkin butter (I used marmalade).

Then more batter and nuts on top.


This bread was so good. It tasted like fall + winter. Perfect for middle of December when fall turns into winter. It was like a pumpkin pie met a gingerbread man and transformed into this bread loaf. It was soft. It was gooey. It was sweet and savory. It was awesome. Have I convinced you to make this yet?

The jam oozes out the rear of the bread. It hardened throughout once cooled.


I loved the spices in the bread–all things used to make gingerbread, so I had them all on hand from my cookies. I also liked the gooey middle layer that was a little surprise when you bite in and some added tang of orange. The nuts on top gave it a nice crunch (I added that on top instead of more pumpkin butter), and the whole wheat flour made it rise much more than the original recipe using a denser spelt flour.

I loved this bread and will definitely make it again.

Do you stop using pumpkin once Thanksgiving is over?
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  1. Ahhhhh this looks A.MA.ZING! Holy moly!!!

    I just got done making banana bread but this one trumps my creation! :)



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