It’s no secret that I’m pumpkin’s biggest fan, but I am also just as much of a gingerbread girl. This is my second time making this Gingerbread Loaf recipe this season, and it’s only December 7th. I actually have people driving 25 miles so they can eat a slice of this bread, yeah it’s that good.
Can you blame them though? I mean look at the icing on this thing… I had some time in between meetings today so I decided to make a loaf of this for a small Christmas exchange my friends and I are having this weekend (I will keep it in the freezer until then)!
I love this recipe because it doesn’t require, too many ingredients and it tastes amazing. I have a vegan cream cheese recipe that I’ll provide for you guys, but you can easily buy vegan icing at the store just as easily!
#dEATS 👉🏻 2 cups of all-purpose (or gluten free) flour, 2 large eggs, 1/2 cup maple syrup, 1 cup almond milk, 1/2 cup brown sugar, 1/2 cup olive oil, 1 tsp vanilla, 1 tsp nutmeg, 2 tsp ginger, 1 tsp baking soda, and 1/2 tsp salt!
Preheat your oven to 350F, combine all ingredients in a mixing bowl. Pour into a non-stick loaf pan, & bake for 45-50 minutes!
For the icing: 1 cup vegan cream cheese, 3 cups of powdered sugar, 1 tsp vanilla and 1/2 cup softened vegan butter in a mixing bowl! Beat with a mixer while adding in only 1 cup of powdered sugar at a time!! I chilled my icing before I iced the loaf!
Here are a few of your recreations, keep tagging me in them because I love seeing them!!