Pumpkin Gingerbread With Orange Glaze

Every year for Christmas, Ben and I make holiday treats for our friends and family. This year we decided to do holiday loaves. We found a fantastic recipe for a pumpkin-gingerbread loaf, veganized it, and then topped it off with a fresh orange glaze. The loaf was perfectly moist and the glaze made it sweet without being too rich. Everyone who got a loaf said they and their children loved it.
Photo 1

3/4 C Earth Balance
1 1/4 C Brown sugar
2 3/4 C White flour
2 tsp Baking powder
1/2 tsp Baking soda
3/4 tsp Salt
2 tsp Cinnamon
1/4 tsp Allspice
1/2 tsp Nutmeg
3/4 tsp Ginger
1 Egg’s worth EnerG Egg Replacer
1/2 C Soft silken tofu
2 Tbs Molasses
1 15 oz can Pumpkin

2 C Powdered sugar
1/4 C Fresh orange juice
Zest of 2 oranges

Preheat the oven to 350°F and then grease two 8 1/2 x 4 1/2-inch loaf pans.

In a large bowl, beat Earth Balance and brown sugar until well blended. Add the flour, baking powder, baking soda, salt, and spices then mix well. The batter should be crumbly. In a food processor or blender, blend EnerG Egg Replacer, tofu, molasses, and pumpkin until smooth. Then combine the two mixtures.

Scoop the batter into the greased loaf pans, distributing it evenly between the two. Place the pans in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean.

Remove the bread from the oven and let it cool for 15 minutes before taking it out of the pans. While the bread is cooling, prepare the glaze. Zest and juice the fresh oranges into a mixing bowl. Then add the powdered sugar a bit at a time until the glaze is thick but still runny.

Once the loaves have cooled and you have removed them from the pans, pour the glaze over the loaves and let it drip down the sides. Then enjoy!


Recipe thanks to:
Bread: King Arthur Flour
Glaze: Food Network


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