I love ginger anything. So naturally gingerbread falls into that category. I just made these tonight and I made the GF version.
2 cups whole wheat pasty flour ( Bob’s Red Mill is fantastic) or all purpose flour (or 1 cup of each to be adventurous) * GF variation: Gluten Free all purpose flour
2 tsp baking powder
2 tsp baking soda
* for GF variation add 1 tsp xanthum gum
1 tsp salt (optional)
1 tsp ground cinnamon
2 tbsp ground ginger
1/4 tsp ground nutmeg
1/2 cup canola oil or coconut oil
2/3 cup agave nectar
2/3 cup rice milk
1/4 cup molasses
1 tbsp vanilla
1 1/3 cup canned unsweetened pureed pumpkin
3/4 cup hot water
Preheat oven to 350 degrees and grease loaf pan lightly with oil or use cupcake papers in a muffin tin
Whisk together the flour, baking powder, baking soda salt and cinnamon, ginger and nutmeg (and xanthum gum if GF)
Add the oil, agave nectar, rice milk, molasses and vanilla. Stir until batter is smooth. Gently fold in the pumpkin and hot water until smooth.
Pour batter into prepared pans and bake for 25-40min. The muffins may be done at 20-25 min, the bread will take up to 40 min.
Allow to cool before removing from pans.
* recipes from the new Babycakes cookbook