Can you hear it? Autumn is calling for gingerbread! Fragrant, soft, and comforting. And we’ve got it for you in three delicious versions. Whether you bake it with pumpkin, apples, or zucchini, we promise your home will be filled with the scent of pure happiness.
Pumpkin Gingerbread
The pumpkin makes the dough beautifully moist, and if you swap part of the regular flour for wholegrain and use brown sugar, you’ll get an even more delicate flavor. But even if you stick to the classic version, it will taste just as amazing.
Ingredients:
- 250 g peeled Hokkaido pumpkin
- 150 g plain flour
- 175 g wholewheat flour
- 3 eggs
- 120 ml milk
- 120 g brown sugar
- 1 packet baking powder
- 1 tbsp gingerbread spice mix
- 1 tbsp cocoa powder
- 140 g sunflower oil
For the glaze:
- 150 g dark chocolate
- 75 g butter
- Walnuts or pumpkin seeds for topping
Instructions:
- Cut the pumpkin and cook until soft, then blend into a smooth purée.
- In a bowl, mix the dry ingredients – flour, sugar, baking powder, gingerbread spice, and cocoa.
- Add the purée, eggs, milk, and oil. Use the Lauben Kitchen Machine 1200BC to mix the batter until smooth – evenly and lump-free.
- Line a baking tin with parchment paper, pour in the batter, and bake for 50–60 minutes at 180 °C.
- Melt chocolate with butter over hot water, pour over the gingerbread, and sprinkle with nuts or seeds.
Apple Gingerbread with Walnuts
The apples give the gingerbread natural sweetness, while the walnuts add a perfect crunch. Wonderfully soft, moist, and fragrant.
Ingredients (approx. 10 servings):
- 50 g walnuts
- 250 g plain flour
- 1 packet gingerbread baking powder
- 2 tbsp cocoa powder
- Pinch of salt
- 2 eggs
- 120 g granulated sugar
- 80 ml oil
- 100 ml milk
- 150 g grated apples
Instructions:
- Finely chop or blend the walnuts, grate the apples.
- Mix flour, baking powder, walnuts, cocoa, and salt.
- Beat the eggs with sugar, oil, and milk – ideally in the Lauben Kitchen Machine 1200BC, which easily handles even thicker doughs.
- Add apples, mix, and combine wet and dry ingredients.
- Pour into a greased and floured tin and bake for 30 minutes at 180 °C.
- Let cool and cut into squares.
Zucchini Gingerbread with Lemon Glaze
The zucchini adds moisture, while the lemon glaze brings a light tang that balances the sweetness perfectly. Light, refreshing, and beautifully fragrant with gingerbread spice.
Ingredients:
- 350 g flour (e.g. half spelt, half sorghum)
- 400 g grated zucchini
- 2 eggs
- 130 ml oil
- 180 g natural sugar
- 1 tbsp cocoa powder
- 2 tsp gingerbread spice mix
- ¾ packet baking powder
- Approx. 30 ml plant-based milk
For the lemon glaze:
- 1 tbsp hot water
- 1½ tbsp lemon juice
- 100 g powdered sugar
Instructions:
- Beat the eggs with sugar until fluffy – the Lauben Kitchen Machine 1200BC will do this perfectly for you.
- Add grated zucchini, oil, flour, baking powder, cocoa, and spice mix.
- If the batter is too thick, add a bit of milk.
- Pour into a tin lined with parchment paper and bake for about 30 minutes at 175 °C.
- Mix all glaze ingredients until smooth, spread over the cooled gingerbread, and let it set.
Why You’ll Love Having a Kitchen Assistant
The Lauben Kitchen Machine 1200BC takes care of all the hard work — mixing, whipping, and kneading your dough to perfection so it turns out beautifully airy and smooth. Meanwhile, you can simply enjoy the comforting aroma of freshly baked gingerbread filling your home — just the way it should be.
