E.J.'s Vegan Gingerbread Recipe

Okay, as you all know, this is a book blog, not a food blog.  But I'm a total vegan foodie, and this particular recipe was requested after bragging about how AMAZING baking this treat makes my house smell.  And, you know, it's vegan.  And organic.  So that makes it healthy, right?  *wink*

E.J.'s Vegan Gingerbread Recipe

Ingredients:

3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 pinch salt
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1 teaspoon allspice
3/4 teaspoon cloves
2 teaspoons ground ginger

1 can pumpkin puree
1 cup vegetable oil
2/3 cups coconut milk
3/4 cup molasses
1 cup dark brown sugar*

How to:

• Preheat oven to 350 degrees.
• Whisk dry ingredients together in a large bowl.  
• In separate bowl, whisk together wet ingredients.
• Combine, mix well.
• Grease two loaf pans with oil.  (I use glass Pyrex loaf pans.)
• Pour batter into loaf pans and bake for 1 hour and 5 minutes.
• Test with toothpick, remove from oven, and let cool.
• Slide knife along edges, turn pans over, and remove breads.
• Wrap with cling wrap and refrigerate for best texture.
• Optional: Serve with coconut milk whipped cream or vanilla soy/rice cream.

Makes 2 loaves.

Voila!  Vegan Gingerbread...

This recipe is perfect for the holidays, and makes a great gift.  You can slap a bow on top of that shiny cling wrap, and DONE.  Enjoy a slice of gingerbread and a cup of tea, dear readers.  You have conquered Christmas.

Do you have a favorite vegan holiday treat you like to cook or bake?

Share your ideas in the comments!