Pumpkin gingerbread loaf is moist, delicious and spiced to perfection with molasses, pumpkin pie spice, ginger, cinnamon and nutmeg. Topped with delicious cream cheese frosting, you'll love a slice this time of year!
2tbsp.oat milk or other non-dairy milk of your choice
1 3/4cupswhite whole-wheat flour
3tsppumpkin pie spice
for the cream cheese frosting:
4oz.cream cheese softened*
3tbsp.buttersoftened not melted
pinchof cinnamon or pumpkin pie spice
Preheat the oven to 350 degrees F and grease a loaf pan.
In the bowl of a stand mixer or using a hand mixer, beat together the coconut oil and brown sugar until light and fluffy.
Next beat in the eggs one at a time until fully combined. Add the oat milk, molasses and vanilla and continue beating until combined and smooth.
Mix in the pumpkin puree until combined.
In a medium bowl, whisk together the flour, all of the spices, baking soda, and salt.
Add the dry ingredients to the wet ingredients and mix on low until just combined. Don't over mix!
Pour the mixture into the prepared loaf pan and bake for 50-55 minutes. Check the loaf after 50 minutes by inserting a toothpick to see if it comes out clean,
Leave to cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
While the bread is baking, make the cream cheese frosting by using a mixer to mix together softened cream cheese, butter, confectioners' sugar, vanilla extract, cinnamon and salt until light and fluffy. Use a spatula to spread it on top of the loaf and enjoy!
*One way to soften cream cheese and butter is to place them near your oven while it's preheating.