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Pumpkin Gingerbread with a spiced buttercream

Prep Time 1 hr 20 mins
Cook Time 45 mins
Icing 15 mins
Total Time 2 hrs 20 mins
Course Dessert
Cuisine Vegan
Servings 10


  • Food processor
  • Electric Whisk


Pumpkin Puree

  • 1 Pumpkin
  • 1 tsp Salt

Pumpkin gingerbread loaf

  • 1 cup Plain Flour
  • 3/4 cup Rye Flour
  • 1 tsp Bicarbonate of Soda
  • 1/4 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 tsp Pumpkin Pie Spice (see above)
  • 1 1/2 tsp Ground Ginger
  • 1/2 cup Sugar
  • 1/2 cup Vegan Margarine (melted)
  • 1/2 cup Applesauce
  • 2 cups Pumpkin Puree

Spiced Buttercream

  • 1/2 cup Vegan Margarine
  • 1 3/4 cup Icing Sugar
  • 1 tsp Vanilla Extract
  • 1 tbsp Pumpkin Pie Spice (see above)


Making the Puree

  • Cut your pumpkin in half
  • Sprinkle salt across the cut half and place face down on a baking tin
  • Bake in oven at 180 °C for 1 hour
  • Scrape out the flesh and add to a food processor. Don't forget to save the skins!
  • Pulse until smooth

Pumpkin Gingerbread

  • Preheat the oven to 160°
  • Add all the dry ingredients together in a bowl and mix well
  • Melt the margarine slowly then leave to cool
  • Add all the wet ingredients into the pan with the butter and mix well
  • Add the wet ingredients to the dry and mix thoroughly until it is a creamy consistency
  • Grease a small tin loaf and add the batter
  • Bake for 45-50 minutes checking with a knife to see when it comes out clean

Spiced Butter Cream

  • Whilst the loaf is cooling prepare the icing
  • Add the softened margarine to a bowl with the spice and half the icing sugar and whisk slowly until combined into a smooth texture
  • Add the vanilla and the rest of the icing sugar and whisk until combined
  • Spread on the top of the loaf once it has fully cooled