I've been itching to make these gingerbread mini-loaves from The Happy Herbivore Cookbook since I got the cook book at Christmas, mostly because of the "mini" aspect and that it uses molasses. I have rarely baked with molasses, and it seemed mysteriously tasty to me. And it all seemed cuter in two little loaf pans.
Make sure you have a lot of ground ginger on hand (I don't know why I was surprised... it is gingerbread), it takes 4 teaspoons. It all came together quickly, though I'm left with some extra pureed pumpkin. Not sure what I'm going to make with it, maybe some pumpkin chili, pumpkin muffins or biscuits. I found pureed pumpkin tasty in oatmeal but not very palatable in smoothie form, maybe I was making the wrong smoothie recipe though.
Back to the bread - delicious. Thanks to the pumpkin as the binder/egg-substitute it has a moist, luxurious texture. You can substitute applesauce instead, but I think that the texture would really be sacrificed. I love pumpkin bread, but the Happy Herbivore recipe is a little bland to me. Growing up on my mom's non-plant-based version of pumpkin bread, I guess my tastebuds are looking for some butter and eggs. But this is an amazing alternative. Because of all the spices, my tastebuds aren't looking for more and the texture is just like pumpkin bread. I think this would be good with a few walnuts thrown in as well. Next recipe on my agenda is a quinoa salad from Veganomicon.