Pumpkin Gingerbread with Spiced Buttercream

Ingredients:

1 cup canned pumpkin

3 tbsp pure maple syrup

3/4 cup sugar

1/3 cup coconut oil

1/4 cup black strap molasses

1 tbsp chia

1 2/3 cups unbleached all-purpose flour

1 1/4 tsp baking soda

2 tsp pumpkin pie spice

1 tsp sea salt

1 tsp baking powder

1/8 th tsp ground cloves

1/2 cup toasted chopped walnuts

 Frosting:

1/2 cup Earth Balance Butter Stick, softened

1 3/4 cup icing sugar

1 tsp pure vanilla extract

1 tbsp pumpkin pie spice 

1 tbsp almond milk

Instruction: 

Preheat oven to 350 F. 

Line a regular sized loaf pan with parchment paper and lightly oil on top. Toast the walnuts on a baking sheet for about 10-12 minutes until golden. Remove from oven and set aside. Combine the following ingredients (pumpkin, maple syrup, sugar, coconut oil, molasses, chia egg) in a medium-sized mixing bowl and blend well. In a large bowl, combine the dry ingredients. Add the wet mixture to the dry, and stir well. Stir in the toasted nuts. Pour the batter into the pan, smooth out with wet spoon, and bake for 50-60 minutes or until an inserted toothpick comes out clean. Allow to cool before removing from pan.

Frosting: 

Whip the Earth Balance with a mixer until smooth. 

Now add half of the icing sugar and blend well, stopping to scrape the side of bowl as needed. 

Now add in the vanilla, pumpkin pie spice, and almond milk. Mix well. Add in the remaining icing sugar and blend for several minutes, stopping to scrape the sides of the bowl. Once the Gingerbread has fully cooled, spread on the icing using a wet spatula.