This recipe is adapted from from Cara Reed’s new cookbook Decadent Gluten-Free Vegan Baking. RFT Vegan/Vegetarian Editor Teresa Bergen, who reviewed this cookbook, tried this recipe and added her own twist—crystallized ginger.

Makes 1 loaf or 8 slices

DRY
2 ¼ c/371 g Cara’s All-Purpose Blend (page 166)
½ c/73 g lightly packed brown sugar
2 tsp/7.5 g baking powder
1 tsp baking soda
1 ½ tsp/4 g ground ginger
1 tsp cinnamon
¼ tsp nutmeg
½ tsp salt

WET
¾ c/184 g pumpkin purée, canned (not the pumpkin pie mix)
½ c/120 ml vegetable oil
½ c/120 ml nondairy milk
½ c/120 ml molasses

TOPPING Cream Cheese Frosting (page 155)

(frosts 12 cupcakes or one two-layered cake)

1/4 c vegan butter, softened
1/2 c vegan cream cheese
3 c powdered sugar
2 tsp nondairy milk
1/2 tsp vanilla extract

With an electric mixer, cream the vegan butter and cream cheese on medium speed until fluffy. Beat in the powdered sugar until fluffy. Add the milk and extract until just combined.

¼ c/40 g chopped crystallized ginger

Preheat oven to 350°F/180°C. Grease an 8 x 4-inch/20 x 10-cm loaf pan.

Whisk together the dry ingredients in a large bowl. In a medium bowl, combine the wet ingredients and pour into the dry. Stir with a wooden spoon until just combined. Spoon the batter into the greased pan.

Bake for 45 to 50 minutes until a knife comes out smooth when inserted. Allow to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

Frost with the Cream Cheese Frosting and chopped crystallized ginger.

Read Teresa’s review of Decadent Gluten-Free Vegan Baking.