Best-Ever Pumpkin Gingerbread

Here it is again; my BEST gluten-free gingerbread recipe that has the most INCREDIBLE taste and texture.

Since my twin girls arrived before Christmas 6 years ago (!), this has been my go-to holiday treat. It's fast and easy and keeps for several days, making it a good option to serve to guests over the holidays, or just to have on hand while you sit by the fire with your hot cocoa or mulled wine. The spicy flavors of gingerbread combined with the pumpkin lends it perfectly to winter months and holiday time with loved ones.

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!

Now for the recipe:

Pumpkin Gingerbread with Crumb Topping

Yields 4 mini loaves or 1 large loaf

Ingredients:

1 cup organic pumpkin puree

3 tablespoons pure maple syrup

1/3 cup + 2 TBSP organic coconut sugar

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 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.

This pairs perfectly with your holiday beverage of choice and makes your whole house smell heavenly to boot! Try it with a chai tea or almond milk latte. What traditional holiday recipe would you like to see gluten-free, vegan and allergen-free? I'll invent the recipe for you!